Black Sesame Walnut Cream Dessert 黑芝麻核桃糊【养生保健甜点】

This is a popular dessert aka sweet soup/ Tong Shui in Hong Kong, China, Singapore and Malaysia. A healthy dessert that nourishes your body, and tastes good with a rich nutty flavour. 

Black sesame seeds and walnuts are nutritious, rich in iron, protein, fatty acids and water-soluble antioxidants. Eating them regularly may help to stabilise blood pressure, lower the risk of cancer, relieve constipation and indigestion, promote healthy hair and skin and improve brain function. 

Here's a super easy way to prepare Black Sesame Seeds & Walnut Cream Dessert, made using Ninja Foodi Cold & Hot Blender HB150. Just add all ingredients into the blender and press <SMOOTH SOUP> setting. The blender will automatically run the cook and blend program, the default time is 30mins. When the program is complete, the blender will auto-switch to <KEEP WARM>. To serve: Just pour the dessert into serving bowls and enjoy. 

This Ninja Cold & Hot Blender comes with a self-clean program. To clean： Just pour some water and 2 drops of dish soap into the pitcher, press <CLEAN> and it will heat and clean in minutes, just like a dishwasher, makes cleaning so easy and hassle-free！

Ninja blender can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

80g Black Sesame Seeds (Raw or Toasted - more fragrant)

20g Walnut 

40g Rice

25g Rock Sugar (This amount is less sweet)

450ml Water

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Method: 

1. Rinse all raw ingredients. Follow the steps in the video tutorial below. 

Add ingredients

Select <SMOOTH SOUP>

 

The soup will be ready in 30mins. 

Watch the video tutorial: How to make Black Sesame Walnut Cream 黑芝麻核桃糊食谱视频

Ninja Foodi Cold & Hot Blender HB150 can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount

<<CLICK HERE>> to view more Ninja Blender recipes.

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Some feedback from readers:

Fr. Vandy Lim