somewhereintime

Yes, T & T, Japanese or Korean store.
Korean seasame is cheaper for the same
quality.

low_B

So can u post the recipe? please

texwood

Yes I missed the recipe too.  Can anyone post it?

somewhereintime

175 gm   Japanese Seasame Seeds
90  gm   Rice
125 gm   Sugar
1500 ml  Water
1. Soak rice for 1 hour
2. Place rice and seasame seeds in blender,add 3 cups water, blend 1 minute
3. Place seasame mixture, 3 cups water in sauce pan, cook 10 minutes
4. Strain, add sugar to taste

BTW, I teach FREE cooking class twice monthly at Easycooking.ca in Richmond,
the next class is on March 29th.
1. Chai latte
2. Vegetarian Pumpkin Soup
3. Hot Cross Buns
4. Ginger Eggwhite Custard

dkam22

how come we have to strain at the end?? then it wont have the "git" consistency lor?

somewhereintime

The black seasame seeds have the husk on, not very pleasant to eat.
The sweet soup is thickened with the rice, not seasame.
You would prefer a velvet texture, I guest.
The pulp would make good manure though.
BTW, seasame seeds have many tonic properties, it gives you black and
shinny hair, good for your digestive system and, a very good brain food.

rainbow-davie

唐人街, 花園酒樓既芝麻糊最地道.

tiffiant

woowawoowowowowawaoawowa
cna't believe somewhereintime can cook good food
i want to try his resturant...

sheep

175 gm   Japanese Seasame Seeds
90  gm   Rice
125 gm   Sugar
1500 ml  Water
1. Soak rice for 1 hour
2. Place rice and seasame seeds in blender,add 3 cups water, blend 1 minute
3. Place seasame mixtur ...
somewhereintime 發表於 2008-3-19 12:40

sign up next class when you make egg white custard with bird nest in it

sheep

唐人街, 花園酒樓既芝麻糊最地道.
rainbow-davie 發表於 2009-5-24 18:24

係黑 定係白既?
有冇飛林筒食?