Ingredients
1 tablespoon black sesame powder
200 ml milk or 200 ml soymilk
2 tablespoons cornstarch
2 tablespoons sugar or 2 tablespoons artificial sweetener
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Dramatic black salt — visual contrast on light foods, cocktail rims
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Dramatic black salt — visual contrast on light foods, cocktail rims
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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If sesame powder is not available, blend/process sesame in food processor or blender just before oil appears. In a pot, combine the milk, sugar and sesame powder. Stir a little to combine. Over medium heat, stir the mixture with a wooden spoon. Be careful so that the mixture will not burn or stick. Change to lower heat after about 2-3 minutes. STir carefully with wooden spoon. When the mixture changes, the sesame is well-bleneded, turn the heat to the lowest until the mixture thickens. Pour into molds/cups. The author quotes in Japanese "Don't feel to rushed, but if you spend oto much time, it will quickly solidfy and become really funny looking. It will turn to stone, so work quickly.". For Vegan use only the soy milk.