Black sesame seed and peanut soup

Black sesame seed and peanut soup

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

This shiny black sweet soup is one of the few foods of this colour in world cuisine.

If pandan leaves are unavailable, pandan essence can be used as a substitute. You will find it in specialty shops or the pastry sections of good supermarkets.

Ingredients

Quantity Ingredient
250g toasted black sesame seeds
200g roasted unsalted peanuts
200g raw sugar
400ml coconut milk
2 pandan leaves

Method

  1. Put the sesame seeds and peanuts in a food processor, and chop until they are finely ground.
  2. Meanwhile, put the raw sugar and 250 ml of water in a saucepan over low heat. Gently bring the syrup to the boil, stirring occasionally. Add the ground sesame seeds and peanuts, along with 350 ml of the coconut milk and the pandan leaves. Cook the soup, stirring occasionally, for 5 minutes, or until it thickens. Remove and discard the pandan leaves.
  3. Spoon the soup into six small bowls and garnish with the remaining coconut milk.
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