Step 1

Toast the seeds: Place the black and white sesame seeds in a large skillet. Heat over medium heat and toast until the white sesame seeds turn golden brown. Stir regularly to make sure all the seeds are evenly toasted. This step should take around 5 minutes. Once the white sesame seeds are golden brown, immediately transfer them to a blender. You don't want to let the seeds inside the skillet, or they might burn.

Step 2

Blend: Let the seeds cool for about 5 minutes. Pour 1 cup of water into the blender and blend on high speed for about 1 minute. Strain the black sesame mixture through a fine sieve and keep the black sesame juice. Discard the sesame pulp, or use it in baked goods.

Step 3

Make the soup: Transfer the black sesame juice to a saucepan. Add the full-fat coconut milk, sugar, and salt. Heat over medium heat for about 5 minutes. Add the dissolved glutinous rice flour and heat for another 2 minutes, constantly whisking until it starts to boil and thickens.

Step 4

Divide into serving bowls and serve warm! Sweet sesame soup will keep for up to 3 days in the refrigerator. Reheat gently over medium heat before eating.