Comments on: Black Sesame Paste/Soup https://www.chinasichuanfood.com/black-sesame-pastesoup/ Chinese Recipes and Eating Culture Sun, 09 Oct 2022 12:38:08 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Sharon https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1214491 Sat, 29 May 2021 18:06:51 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1214491 In reply to Elaine.

Sorry if I did not make it clear. What I meant is that it became pasty I grind the sesame seeds to powder form. They do not become loose powder for but clump together.
There’s no water added in your direction to save for later use. I make this in larger amount and keep in airtight container.

]]> By: Elaine https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1212278 Mon, 24 May 2021 00:23:33 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1212278 In reply to Sharon.

If that happens, you need to add more water. Do you measure all the ingredients?

]]> By: Sharon https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1212078 Sun, 23 May 2021 17:47:14 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1212078 Hello,
First of all, I want to thank you for all the yummy recipe you have in your blog and have enjoyed making them.
I tried making the instant version numerous times and each time, when I grind the sesame seeds, it became very pasty with just a short time in my VitaMix. Do you have any suggestions how to prevent that? I tried using store bought sesame powder but is not as fragrant. Thanks for any tips you may have.

]]> By: Elaine https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1186501 Wed, 10 Mar 2021 00:22:46 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1186501 In reply to Cindy Ou.

Thank you so much Cindy!! You are so sweet!

]]> By: Cindy Ou https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1179057 Mon, 08 Feb 2021 20:29:12 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1179057 Hello Elaine,
Thank you sharing your story and both versions of your recipes with all the tips and tricks on this very intimidating to make dessert. Your directions are easy to follow and simple understanding. I took the shortcut version and the dessert turned out perfectly and it’s delicious! Wishing you and families safe and well! Happy Lunar New Calendar Year!
Best regards,
Cindy

]]> By: Elaine https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1155136 Mon, 26 Oct 2020 02:36:33 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1155136 In reply to Viet.

You need to toast the black sesame seeds firstly no matter which version preferred. Toasting can help to strengthen the aroma of the sesame seeds.

]]> By: Viet https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1154733 Sat, 24 Oct 2020 19:27:19 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1154733 I’m a little bit confused, so for the direct version I need to roast the sesame seeds first, but not for the instant version?

]]> By: Elaine https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1142125 Tue, 01 Sep 2020 00:31:40 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1142125 In reply to Melody Co.

No. We will cook the mixture together later.

]]> By: Melody Co https://www.chinasichuanfood.com/black-sesame-pastesoup/comment-page-3/#comment-1141894 Mon, 31 Aug 2020 01:42:33 +0000 http://fd5.b5b.myftpupload.com/?p=5540#comment-1141894 Hi! If i use the traditional method, do i cook the sticky rice first?

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