This scrumptious Asian dessert is low-fat, low-carb., and low-sodium. While black sesame seeds are naturally sweet and have a deliciously unique flavor, they are also very healthy, being an excellent source of calcium, iron, magnesium, protein, and essential fatty acids (EFA), helping to keep your skin and hair soft. Thai influence on this traditional Chinese dessert can be found in the addition of coconut milk and peanuts.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- SERVES 4
- 1/2 cup black sesame seeds (OR 2 Tbsp. black sesame seed paste)
- 1/2 cup unsalted dry roasted peanuts (or substitute almonds, cashews, or other nuts)
- 3 cups water + 1/4 tsp. salt
- 1/2 cup brown sugar, or more according to taste (if using paste, reduce or omit according to taste)
- 1 tsp. vanilla
- 1/3 cup coconut cream OR good-quality coconut milk
- 1 1/2 Tbsp. arrowroot powder OR corn starch dissolved in 3 Tbsp. water
- optional for garnish: dry shredded coconut, OR ground peanuts (or other nuts)
Preparation:
- Heat water with salt added in a pot over medium-high heat.
- While water is heating: using a coffee grinder (or a food processor that grinds very finely), grind the sesame seeds well. They should become a little oily and almost look like a paste when you're done grinding (about 1 minute). If using black sesame seed paste, got to the next step.
- Add ground sesame seeds (OR black sesame paste) to the pot and stir, mixing the seeds well into the water.
- Using the same grinder, grind up the nuts to a fine consistency. Add to the pot as well and stir.
- Bring the sesame-nut water to a boil, then reduce to medium heat. Cook the mixture for 5-8 minutes.
- Optional Step: At this point, the mixture can be strained (as they do in Thailand) to get rid of the little bits of nut and sesame. However, I omit this step, as I prefer to keep the added fiber in my diet (and also, this bit of grittiness adds texture to the dessert). If you do choose to strain the dessert, pour the strained sesame-nut water back into the pot. Discard the grounds.
- Continuing to cook the dessert over medium to low heat, add the sugar, vanilla, coconut cream/milk, and the arrowroot/cornstarch powder dissolved in water. Stir continuously. The dessert should thicken within a minute or two.
- A Note About Asian Puddings: In Thailand and other parts of Southeast-Asia, puddings like this one are often referred to as "dessert soups" or "gruel", as they are much thinner in texture than a Western-style pudding. However, you can make yours thicker, if you prefer, by adding more arrowroot powder or cornstarch (dissolved in water).
- Do a taste test for sweetness, adding a little more brown sugar if needed.
- To serve, pour into dessert cups or bowls while still warm and sprinkle with a little dry shredded coconut or some ground peanuts.
This dessert is normally served warm, but it is also very good served cold on a hot day. To store, keep in a covered container in the refrigerator for up to 1 week. Reheat before serving. Enjoy!!
