Black Sesame Pudding. Compare Prices on Black Sesame Pudding in Kitchen & Dining. At this point, the pudding can be strained (as they do in Asia) to get rid of the little bits of nut and sesame. However, you may omit this step if you prefer the bit of gritty texture (and wish to keep the added fiber).

That's especially good for when you are bringing it to potlucks or parties, because you can just use cheap plastic cups from the dollar store! You also don't need sesame paste, which, as I mentioned in the black sesame ice cream post, is harder to come by. Pour rice into a fine-mesh strainer and rinse. You can cook Black Sesame Pudding using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Black Sesame Pudding

It's 250 ml of Milk.
Prepare 40 grams of Black sesame paste.
You need 5 grams of Gelatin.
Prepare 30 grams of Sugar.
It's 1 dash of Vanilla extract.

Spread sesame seeds in a single layer on a baking sheet. Using sesame paste, you can easily make the Black Sesame Pudding with a smooth texture. The rich flavor of the sesame will absolutely delight your taste buds! A small food processor, meanwhile, will give you results that are in-between the other two (or you can skip this step and buy them pre-ground).

Black Sesame Pudding instructions

Soak the gelatin in 3 tablespoons of water (not listed) and dissolve in the microwave. Or you can dissolve the gelatin in 3 tablespoons of hot water..
Put 250 ml of milk in a large measuring cup and microwave to 60~70°C. Add the black sesame paste, sugar, and gelatin from Step 1 and mix well..
Pour into the pudding cups without straining and chill in the refrigerator until set..

After baking the Black Sesame Marble Chiffon Cake, I made these black sesame & soya milk pudding over the weekend with the leftover black sesame paste. The dessert is healthy, delicious, low-fat and low-carb. This divine, grey and white pudding can be prepared within a few minutes, excluding the time required for chilling. Black sesame soup is a popular east-Asian and Chinese dessert widely available throughout China, Vietnam, Taiwan, Hong Kong, Malaysia and Singapore. In Cantonese cuisine it takes the form of tong sui, or sweet soup (similar to Western pudding), with greater viscosity.