Black sesame soup is a popular Chinese dessert that was adapted in Thailand with the addition of peanuts and coconut cream. Adjust the consistency as you like – here I’ve used it as a thick sauce for ice-cream.
½ cup black sesame seeds
½ cup smooth peanut butter
½ cup caster sugar
½ cup coconut cream
1 tbsp cornstarch, mixed with a little cold water
vanilla ice-cream, to serve
In a dry saucepan, toast the black sesame seeds until fragrant, then transfer to a blender. Measure 750ml of water and add a little to the sesame seeds, blending to form a paste.
Add the peanut butter and a little more water and blend again to form a paste. Transfer the contents of the blender to a saucepan, using the remaining water to rinse any residue from the blender jug into the pan.
Add the sugar to the saucepan and bring to a simmer. Simmer for 10 minutes, then add the coconut cream and stir well. Add the cornstarch a little at a time until the mixture reaches the consistency of a thick soup. Allow to cool and serve, warm or cold, over (or under) vanilla ice-cream.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
Also try: Adam Liaw's black basil chicken