Black Sesame Pudding

Ingredients

Instructions

1. 1

   In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes.

2. 2

   Toast black sesame seeds in a dry pan over medium heat until fragrant, then let them cool slightly.

3. 3

   Combine toasted black sesame seeds with water in a blender and blend until very smooth.

4. 4

   Strain the black sesame mixture through a fine-mesh sieve or cheesecloth into a saucepan, pressing to extract as much liquid as possible. Discard the solids.

5. 5

   In a small bowl, dissolve corn starch in a small amount of water (from the 700ml portion, or separately if needed) to create a slurry.

6. 6

   Heat the strained sesame liquid in the saucepan over medium-low heat. Add granulated sugar and stir until dissolved.

7. 7

   Add the bloomed gelatin to the warm sesame mixture and stir until completely dissolved. Then slowly whisk in the corn starch slurry until the mixture thickens to a pudding consistency.

8. 8

   Remove from heat and stir in the coconut milk until well combined.

9. 9

   Pour the pudding mixture into individual serving bowls or a large mold. Let it cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, or until set.