Black Sesame Soup

I made some black sesame soup the other day. It is a dessert I have always looked forward to when dining at some Ongpin restaurants, and lately is harder to come by. It is said to be good for black hair. I was just trying to use up the remaining black sesame I bought from Killion's. In any case, the warm soup is a good snack and can also be served as a dessert soup. Just the right thing for these cold January days!

Black Sesame Soup

1/4 cup black sesame seeds
1/4 cup uncooked rice
rock sugar to taste (I used about 3 medium-sized chunks)
water

1. Boil some water, about 1 1/2 cups.
2. Toast black sesame seeds in a pan until fragrant. Take care not to burn them.
3. Put the rice in a blender, pour in just enough of the hot water to cover the rice. Blend until all the rice is ground fine.
4. Add the black sesame seeds to the blender. Blend until fine.
5. Transfer the black sesame and rice puree into a pot.
6. Add about 2-3 cups of water, depending on how thick you want the soup to be.
7. Boil, stirring continuously because the rice tends to stick to the bottom of the pan and form globs.
8. Add rock sugar to taste (start with 2 chunks, stir until dissolved. Taste. Add more rock sugar if you want it sweeter.)
9. Continue boiling until the mixture is cooked.