Skip to main content
logo
Food Advertising by

Walnut Sesame sweet soup ~ Hup Toh Chee Ma Wu


Walnut Sesame sweet soup ~ Hup Toh Chee Ma Wu  is a much enjoyed sweet soup or 'tong sui' amonst the Chinese.  But of  late, I don't seem to be able to get this particular dessert from the tong sui stalls.  They do come in pre-mix form but the taste is not so authentic as when it's freshly made with black sesame seeds.  I surfed the net and managed to find this recipe but had to do a lot of modifications to achieve what I had in mind and also to suit my taste buds.
Now for some info regarding sesame seeds.
The sesame plant thrives well in sandy soil and tropical climatic conditions.  It can grow to a height of 5 ft and bears plenty of pink-white fox-glove type of flowers.  Pods will appear containing white, brown or black seeds and a pod may contain up to 100 or more seeds.  When the sesame seeds ripen, they burst off with a shattering explosion, hence we have 'Open Sesame'!  Black and golden sesame seeds are the un-hulled seeds which may be black or golden brown, while white seeds are the hulled  ones.
Black sesame seeds are a good source of vitamins, minerals and protein.  Besides being a good source of dietary fibres, black sesame seeds also contain two different types of beneficial fibres called Sesamin and Sesamolin. Black sesame seeds  are rich in phytosterols, a plant compound that may reduce blood levels of cholesterol, boost the immune system and a cut in cancer risk.  On the beauty side, it is recommended that constant consumption of black sesame seeds will help to beautify the scalp, keep one's hair looking rich and dark and also benefit the skin.

















This healthy and nutritious concoction is not smooth, but a bit thick, due to the addition of ground walnuts which will help enhance the functions of  our brain cells as well!

Recipe for Walnut sesame sweet soup

Ingredients
  • 150 gm walnuts
  • 150 gm black sesame seeds
  • 150 gm rock sugar or to taste
  • 4 to 5 cups water or more to suit desired consistency
  • 2 Screwpine/pandan leaves
  • 1/8 to 1/4  tsp salt or to tast
Preparation
  1. Lightly pan-fry the black sesame seeds with the walnuts on low heat.
  2. Put the mixture into a blender, add in 2 cups water and blend till fine, about 5 mins.
  3. Strain into a pot, then return the residue to the blender, add in 1 cup water and blend till fine.
  4. Pour this into the pot, add in 1 cup of water and cook on medium heat.  Add in the pandan leaves, rock sugar and salt.  Keep stirring to prevent mixture from sticking to the pot.
  5. Fine tune to taste and ladle into serving bowls.
  6. Serve hot.


I'm submitting this post to  Weekend Herb Blogging # 306 hosted by 

Susan of  The Well-Seasoned Cook


Comments

  1. Oh.. now I'm wondering how does those tong sui shops does it so smoothly...

    ReplyDelete
  2. my girlfriend was just telling me she's has been taking black sesame powder every day to kepp her hair healthy and black and yes, she has thick, black hair! maybe that's the tip!! i would love to have this tong sui, this is looking good!!cant seem to find any real good ones in town and must be so aromatic , cheah! Have you tried the fa sang wu in pasir pinji? yeah, i think that is the authentic one, from grinding peanuts..

    ReplyDelete
  3. What a click! Have never tried this kind of combination before. Wonder how it tastes like. :o)
    Enjoy your evening.
    Kristy

    ReplyDelete
  4. sounds delicious!! Love the addition of the walnuts as garnish as well :)

    ReplyDelete
  5. I have never tried this combination before, how interesting! looking forward to try. I've tried making the usual with grind sesame and rice, but couldnt get it smooth too

    ReplyDelete
  6. Wendy
    I think the tong sui shops use cornflour or potato flour, not sure.

    Lena
    I rarely go to Pasir Pinji. I'm not a fan of fa sang wu, very heavy. Ya, making with the real stuff is still the best.

    Kristy
    Tastes nice but can't be smooth because of the nuts.

    Smoky Wok
    Yes, it's good to have this once in a while.

    ReplyDelete
  7. You are right, I have not seen this for ages! There used to be a stall that sells in in KL, decades ago! Yours look wonderful! Thanks for sharing!

    ReplyDelete
  8. Ann
    Yes, you are most welcome to partake in this tong sui.

    Shannon
    Think it's difficult to get a smooth texture, maybe need to add some cornstarch or equivalent.

    kitchen flavours
    You're most welcome. Blogging is for sharing, right?

    ReplyDelete
  9. This comment has been removed by a blog administrator.

    ReplyDelete
  10. This is a healthy tong sui, how nice i can have a bowl right now, sound so yummy. Have a nice weekend, Cheah!

    ReplyDelete
  11. Love this sweetened soup..it's delicious and nutritious.

    ReplyDelete
  12. Sonia
    Thanks. You have a great weekend too!

    Angie
    Yes, it is indeed nutritious!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…