Black Sesame Soup

Instructions

1. Toast the sesame seeds
   In a dry skillet over medium heat, toast the black sesame seeds for 3-5 minutes until fragrant, stirring constantly to prevent burning. Remove from heat and let cool completely.
2. Grind the sesame seeds
   Place the toasted sesame seeds in a food processor or spice grinder and grind until fine and powdery. The texture should be similar to ground coffee. Add 1 tablespoon of oil while grinding to help release the oils.
3. Cook the rice
   Drain the soaked rice and place in a saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until the rice is very soft and beginning to break down.
4. Blend the mixture
   Transfer the cooked rice and cooking liquid to a blender. Add the ground sesame seeds, remaining oil, and sugar. Blend until completely smooth, about 2-3 minutes.
5. Thicken the soup
   Return the blended mixture to the saucepan. In a small bowl, mix the glutinous rice flour with 1/4 cup of cold water to create a slurry. Slowly whisk the slurry into the sesame mixture while heating over medium-low heat.
6. Simmer and season
   Add the remaining water and salt, and simmer for 5-7 minutes, stirring constantly until the soup thickens to a creamy consistency. If using coconut milk, stir it in now and heat through without boiling.
7. Serve
   Ladle the hot soup into bowls. Garnish with a sprinkle of toasted sesame seeds and a drizzle of honey if desired. Serve immediately while hot.