Black Sesame Soup (黑芝麻糊)

Soak the glutinous rice for 4 hours at room temperature or overnight in the fridge.

Add the sesame seeds to a large skillet. Shake the pan so the seeds are spread out in a thin layer. Toast over medium heat until you can smell the fragrance, 2 to 3 minutes. (*Footnote 3)

Drain the soaked glutinous rice and transfer it to a blender, along with the toasted sesame seeds and 2 cups of water. Blend until it forms a very smooth soup, 1 minute in a Vitamix, or up to 3 minutes in a blender.

Transfer the mixture to a medium-sized saucepan. Add 3 cups of water. Heat over medium heat until boiling. Stir constantly during the whole process to prevent the bottom from sticking (*Footnote 4). When the soup starts to boil, turn to medium-low heat and add the sugar. Stir to melt the sugar and taste the soup. Adjust the seasoning by adding more sugar, if needed. The soup is ready to serve now. If you want the soup to be thicker, simmer it over low heat until it reaches desired consistency.

Enjoy the soup hot, warm, or at room temperature.

Store the leftover soup in an airtight container in the fridge for up to 3 days or in the freezer for 2 months. The soup might separate in the fridge. Stir and reheat it in the microwave before serving.