How To Make Black Sesame Pudding At Home
Are you a fan of Asian black sesame desserts? If the answer is yes, then you will love Japanese black sesame pudding.
The color of black sesame pudding is greyish, so if you don’t know that it’s black sesame pudding, you might doubt how tasty it will actually be. However, once you try it you’ll immediately realize why it’s such a beloved dessert in Japan! The flavor is nutty, mild, and it has a sweet taste. The pudding itself is smooth too, like traditional custard pudding (which we already have a recipe for.)
Black sesame seeds are rich in calcium, which helps to strengthen bones and teeth. Additionally, they contain polyphenols, which are pigments that prevent premature aging. Finally, the skin of black sesame seeds is also quite high in iron. That’s why it is recommended to regularly consume black sesame seeds. Though black sesame seeds are very healthy, consuming a lot of them at once is not easy. That’s where this black sesame pudding comes in to save the day!
Even though this recipe is called “pudding”, the process of making it and the ingredients are quite different from custard pudding. In the case of black sesame pudding, we are going to use gelatin to get the correct texture instead of baking it, for example.
Many supermarkets and convenience stores sell black sesame pudding in Japan. However, it is usually sold as a limited or seasonal flavor, so you may be only able to find it during certain times of the year.
If you’re a lover of black sesame pudding and want to eat it any time, don’t worry! In this recipe, we’re going to show you how to make it at home. The best part about this recipe is that it uses simple, readily-available ingredients, and does not take long to make.
It is the perfect dessert or afternoon snack to enjoy with a cup of tea or coffee. We hope you’ll try making our recipe at home, and let us know how it went in the comments below!
Overview
Prep time: 15 mins
Cook time: 3hrs 0mins
Total time: 3hrs 15mins
Total servings: 4
Difficulty: Easy
Ingredients
- 30g Black Sesame Paste (Kuro Nerigoma)
- 300ml Whole Milk
- 20g Sugar
- 20g Honey
- 6g Gelatin
- 30g Water
Expert's Tip
This is the secret of the black sesame pudding! It's called nerigoma or black sesame paste. It tastes nutty and delicious. Black sesame is famous for its nutritional value. It has numerous health-benefiting vitamins and minerals. It is also full of fiber and antioxidants. It is tasty and healthy, so there are no reasons not to try it out!
Instructions
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1) Gathering the Ingredients
Gather all of the ingredients together.
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2) Preparing the Gelatin
Place the gelatin powder in water and mix together. Set it aside until further use.
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3) Heating the Custard in a Pot
Add the whole milk, sugar, and honey into a pot. Then warm the mixture at low heat just until it starts to boil. Stir it continuously with a spatula while it is heating.
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4) Adding the Gelatin Into The Custard Mixture
Stop the heat and add gelatin into a pot. Melt the gelatin using the residual heat. Make sure that it has fully dissolved into the pudding before proceeding with the next step.
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5) Adding the Black Sesame Paste into the Pudding
Add the black sesame paste into the pudding mixture and mix well with a balloon whisk.
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6) Straining and Cooling the Pudding Mixture
Prepare a cold ice bath in a large bowl. Prepare a separate bowl with a strainer over the top, and strain the pudding into that bowl. Once the pudding has been strained, stir it vigorously over the ice bath to allow it to cool.
Tip: This step will take about 5-10 minutes, but it is necessary because the pudding will become thicker, which gives it a better texture and prevents the sesame seeds from sinking to the bottom of the pudding.
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7) Pouring the Pudding into Jars
Pour the pudding into separate jars or containers of your choice. We are using small pudding jars in this case.
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8) Chilling the Pudding in the Refrigerator Before Enjoying
Refrigerate the black sesame pudding for at least three hours. Once the texture of the pudding has become firmer, it’s ready to enjoy!
Tip: Keep the pudding in the refrigerator and consume it within 2 to 3 days of making it for the best flavor.
About the author
Ayako Kidokoro
Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.
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