Ingredients for Chinese Black Sesame Seed Porridge Geema Woo
- Black Sesame Seed
- Sugar
- Cold Water
- 1/4 cup rice flour
- 1/2 cup rock sugar (or turbinado sugar)
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How to Make Chinese Black Sesame Seed Porridge Geema Woo
- Heat a wok or large saucepan over high heat until hot but not smoking.
- Add 1 cup of black sesame seeds and stir constantly for 45 seconds to 1 minute, or until they stop crackling. This toasts the seeds for enhanced flavor.
- Remove from heat and let the seeds cool slightly in the wok for 15 seconds before transferring to a bowl to cool completely.
- In a food processor or blender, combine the toasted sesame seeds and 1/4 cup rock sugar (or turbinado sugar). Process until finely ground.
- Add 1/4 cup cold water to the food processor and blend until a smooth paste forms.
- In a separate bowl, whisk together 1/4 cup rice flour with 2 tablespoons of water until a smooth paste forms.
- Gradually whisk in 4 cups of water to the rice flour paste until fully combined.
- Pour the rice flour mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly to prevent lumps from forming.
- Crush 1/2 cup of rock sugar (or turbinado sugar) and add it to the pot along with the sesame paste. Stir well to combine.
- Return the mixture to a boil, then reduce the heat to low and simmer, stirring frequently, until the sugar dissolves and the porridge thickens to your desired consistency (about 5-7 minutes).
- Serve hot, 1 cup per person. Garnish with extra sesame seeds if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
50g
Fat
6g
Carbs
10g
