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. Cheah, long long time have not take this tong sui, please reserve one for me.

    ReplyDelete
  6. 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
  7. 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
  8. 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
  9. 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
  10. This comment has been removed by a blog administrator.

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

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

    ReplyDelete
  13. 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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…