Black Sesame Pudding
(Zhīma Hú 芝麻糊–inspired)
Black sesame has long held a special place in Chinese food culture, valued not only for its flavor but for its depth and richness. Unlike brightly sweet desserts, black sesame preparations were traditionally eaten in small portions, often warm, and appreciated more for their sustaining quality than for overt sweetness. They were especially common later in life, when foods that were grounding, soft, and easy to digest were preferred.
Zhīma hú, a thick sesame paste or porridge, appears in historical records as both a street food and a household preparation. Its appeal lies in its simplicity: toasted seeds, slowly ground and gently cooked, transformed into something smooth and deeply satisfying. The flavor is nutty, slightly bitter, and naturally rich, which allows sweetness to remain restrained.
This pudding-style adaptation keeps that spirit intact while using Methods accessible to a modern kitchen.
Ingredients: Serves 4
- ½ cup black sesame seeds
- 2 tablespoons white sesame seeds (optional, for balance)
- 2 cups water or unsweetened plant milk
- 1½ tablespoons cornstarch or arrowroot powder
- Sweetener to taste (honey, dates, or allulose), optional
- Pinch of salt
Method:
Toast the black sesame seeds (and white sesame seeds, if using) in a dry pan over low heat, stirring constantly, until fragrant. Take care not to scorch them, as bitterness can develop quickly.
Allow the seeds to cool slightly, then grind them into a fine paste using a blender, spice grinder, or food processor. Add a small amount of the liquid as needed to help the mixture blend smoothly.
Transfer the sesame paste to a saucepan. Add the remaining liquid and a pinch of salt, and heat gently over medium-low heat, stirring continuously.
Dissolve the cornstarch in a small amount of cold water, then stir it into the saucepan. Continue cooking until the mixture thickens into a smooth, pudding-like consistency. Sweeten lightly, tasting carefully. The flavor should remain nutty and rounded, not sugary.
Serve warm, or allow it to cool slightly to thicken further.
Notes on Use and Variation:
This pudding is best served in modest portions. Its richness comes from the sesame itself rather than added fats or sugars. Texture should be smooth but not gelatinous, more spoonable than sliceable.
From a cultural standpoint, this dish illustrates how bitterness and sweetness often coexist in Chinese desserts, creating depth rather than excess.
