There’s something about black sesame that always feels a little nostalgic, even if you didn’t grow up with it.
It’s not loud or showy. No bright colours, no sweetness that hits you right away. Instead, it’s deep, toasty, almost quietly rich. The kind you appreciate more with each spoonful such as in Chinese black sesame paste dessert. My mom has been urging me to eat more black sesames as it supports youthfulness and less grey hairs such as sprinkling a tablespoon into my granola, yogurt or eat it straight up. I've started making soy milk recently and thought what if I added sesames and made it sippable? For me, black sesame soy milk sits somewhere between comfort and ritual. Not quite breakfast, not quite dessert. Just… something in between that I can enjoy while reading or watching my favourite dramas.
Black sesame is packed with healthy fats, calcium, and antioxidants that support heart, bone, and overall wellness. Soy milk brings in smooth, high-quality plant protein along with heart-friendly compounds and a naturally lactose-free base. Together, they create a balanced drink that’s both nourishing and satisfying, combining richness with lightness in a way that feels easy on the body but still sustaining.
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| Aren't these palmiers gifted from my cousin in HK gorgeous? |
What I like about this version is that it stays very close to the traditional soy milk method, just with black sesame folded in. Just simple ingredients, treated with a bit of care.
Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres
The next day, rinse them well. At this point, you can remove some of the skins if you like a cleaner taste, but I usually don’t bother. A little texture is fine.
In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.
In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.
Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.
Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more.
There’s a quiet kind of rewarding feeling making something like this from scratch. Maybe it’s the simplicity of it, or the way the kitchen smells while it simmers. Or maybe it’s just knowing exactly what went into your cup, and never having to buy commercial brands again :).
Either way, this is one of those recipes that doesn’t try too hard. And somehow, that’s exactly why it works.
Full Recipe:
Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres
Once cooled, carefully pour into jars and refrigerate. Soy milk can spoil quickly without preservatives. Drink within 5 days max.
Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres
1 cup dried soybeans
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt
Ice cubes, for a cold drink
Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space.
Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space.
In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.
Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more.
Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.
Once cooled, carefully pour into jars and refrigerate. Soy milk can spoil quickly without preservatives. Drink within 5 days max.
I've made this several times now. And I never strain the pulp because that is super protein and fibre that could benefit your body. If the soybean cooks up mealier I just add some water before drinking it for palatability. It may not be smooth like store-bought but I like it this way.
I love this warm, especially right after it’s made. But it’s just as good chilled the next day, when the flavours have settled a little more. Just pour into a glass and add ice cubes. Enjoy!
There’s a quiet kind of rewarding feeling making something like this from scratch. Maybe it’s the simplicity of it, or the way the kitchen smells while it simmers. Or maybe it’s just knowing exactly what went into your cup, and never having to buy commercial brands again :).
Either way, this is one of those recipes that doesn’t try too hard. And somehow, that’s exactly why it works.
Full Recipe:
Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres
1 cup dried soybeans
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt
Ice cubes, for a cold drink
Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space. The next day, rinse them well.
In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.
In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.
Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.
Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more.
Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.
Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space. The next day, rinse them well.
In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.
In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.
Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.
Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more.
Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.
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