Chinese Black Sesame Seed Porridge(Geema Woo)

1. 1

   Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.

2. 2

   Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste.

3. 3

   Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form.

4. 4

   Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.

5. 5

   Serve 1 cup per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.