Black sesame soup
In its own language: 黑芝麻糊
A sweet, thick Chinese dessert soup made from black sesame seeds and rice
Black sesame soup is a warm, sweet dessert from China, made by blending toasted black sesame seeds with rice, water, and sugar. This thick, pudding-like soup is often served hot, especially in Cantonese cuisine, and sometimes includes tangyuan (glutinous rice balls) or other grains.
- Made from toasted black sesame seeds, rice, water, and sugar
- Served hot as a sweet dessert soup in China
- Sometimes includes tangyuan, chewy glutinous rice balls
- Thick, smooth texture similar to pudding
- Rich in minerals like iron and calcium
What is Black sesame soup?
Black sesame soup is a sweet, smooth dessert with a deep black color and a thick, pudding-like texture. Its main ingredients are toasted black sesame seeds, rice, water, and sugar, which are blended and cooked until the mixture becomes creamy. The soup is sometimes enriched with tangyuan, which are chewy glutinous rice balls, or with grains like millet and barley. The taste is nutty and fragrant, with a gentle sweetness and a rich sesame aroma.
Where does Black sesame soup come from?
This dessert comes from China, where it is widely enjoyed, especially in Cantonese-speaking regions. In Cantonese cuisine, black sesame soup is a type of tong sui, meaning 'sweet soup,' and is known for its thicker consistency compared to other sweet soups. The tradition of using sesame in desserts and for its supposed health benefits is longstanding in Chinese culture.
How is Black sesame soup made?
To make black sesame soup, black sesame seeds are first toasted to bring out their flavor, then ground into a fine flour. This is combined with rice, water, and sugar, and the mixture is cooked until smooth and thick. Some versions add other grains or beans for extra texture and nutrition. Tangyuan may be included for a chewy contrast.
How and when is Black sesame soup eaten?
Black sesame soup is usually served hot as a dessert, often at the end of a meal. It is enjoyed both at home and in dessert shops throughout China. The soup is sometimes eaten plain, but tangyuan or other grains can be added for variety. It is a popular choice in cooler weather or when a comforting, sweet dish is desired.
Kinds of Black sesame soup
While the basic soup uses black sesame seeds, rice, and sugar, some versions include additional grains like millet, black rice, barley, or beans such as red beans and soy beans. The consistency can be adjusted by changing the amount of water. In some places, tangyuan are added for extra texture.
What Black sesame soup means
Black sesame soup is a familiar part of Chinese dessert culture and is valued for both its taste and its nutritional qualities. Traditional Chinese medicine regards sesame as beneficial for warming the body and nourishing the blood. The soup is commonly eaten as an everyday treat rather than for special occasions.
Questions people ask about Black sesame soup
What is black sesame soup made of?
It is made from toasted black sesame seeds, rice, water, and sugar. Sometimes, grains like millet or beans are added, and tangyuan (glutinous rice balls) may be included.
Where does black sesame soup come from?
Black sesame soup originates from China and is especially popular in Cantonese cuisine, where it is known as a type of tong sui or sweet soup.
Is black sesame soup served hot or cold?
It is typically served hot, though it may also be enjoyed warm. The thick, smooth texture is best when heated.
Is black sesame soup vegan?
Yes, the basic ingredients—black sesame seeds, rice, water, and sugar—are all plant-based, making it suitable for a vegan diet.
What does black sesame soup taste like?
It has a nutty, fragrant flavor from the sesame seeds, a gentle sweetness from sugar, and a creamy, pudding-like texture.
Good reading and sources
- Black sesame soup on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Black sesame soup", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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