Chinese Black Sesame Seed Porridge(Geema Woo)

Recipe by Chef #928625
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READY IN: 18mins
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 14
    cup sugar (white or turbinado)
  • 5 14
  • 12
    cup rice flour (not glutinous rice flour)
  • 14
    cup rock sugar (about 2 ounces)
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DIRECTIONS

  • Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.
  • Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste.
  • Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form.
  • Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.
  • Serve 1 cup per person.
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