I first heard about black sesame pudding through John who raved about it. I went to the asian market recently and saw bags of black sesame seeds. Curiousity got the best of me so I picked one up. Black sesame pudding is a popular dessert in Japan and Korea. The consistency is similar to a thick custard and the flavor is hard to describe. It has a mild, slightly bitter, nutty taste that mixes well with the flavors of the coconut milk. I used my grinder to grind up the sesame and the rice. It worked better than a blender and resulted in a nice, smooth pudding. Even though the pudding was pretty thick, I might try using gelatin to get a more custard-like consistency.
Kuro-Goma Purin (Black Sesame Pudding)
(Makes about 3 cups)
Printable Version
Ingredients:
- 2 1/2 cups black sesame seeds
- 1 1/2 cups uncooked white rice
- water
- 3/4 cup coconut milk
- 1 tbsp honey
- 1/2 cup sugar or to taste
- 1/2 tsp almond extract
- salt to taste
Directions:
- Rinse the seeds and the rice. Let the rice soak in water for at least 30 minutes. (After soaking, save the water to boil later).
- In a saute pan, toast the sesame seeds until they are fragrant, about 5 minutes.
- In a blender or spice grinder, powder the rice and grind the seeds until they are finely ground. Mix together.
- In a saucepan, bring the rice water to a boil.
- Add the rice/sesame mixture, sugar, honey, salt, and coconut milk. Bring to a boil, stirring constantly until it forms a thick paste, about 5-10 minutes.
- Stir in the almond extract.
- Serve with a layer of coconut milk for garnish.