Sesame Paste | IDDSI Level 4 Dairy-Free Calcium-Rich Traditional HK Dessert

IDDSI Level 4 (Pureed) | 30 minutes | Medium | Dairy-Free | Calcium-Rich

Sesame paste (芝麻糊) is one of the most iconic and deeply loved of all Hong Kong tong sui (糖水) desserts — a dark, fragrant, richly textured hot sweet soup made from ground black sesame seeds, glutinous rice, and sugar. It is inherently dairy-free and, when properly made and adjusted for consistency, naturally achieves IDDSI Level 4. Sesame is one of the richest dietary sources of calcium outside of dairy products: black sesame seeds contain approximately 975mg calcium per 100g, making this dessert a meaningful calcium source for patients who cannot consume dairy.

This recipe adapts the traditional preparation for consistent Level 4 texture and adds glutinous rice flour as a starch-based thickening agent to maintain stability.

Ingredients (3–4 servings)

Main:

• 80g black sesame seeds (raw, untoasted — or use store-bought black sesame paste powder if available)
• 30g glutinous rice flour (糯米粉)
• 900ml water
• 50–60g rock sugar (冰糖) or caster sugar, to taste
• 1/2 teaspoon sesame oil (optional — intensifies sesame aroma)

If using ready-made black sesame powder (simplified method):

• 80g black sesame powder (the fine, dry powder sold at Chinese grocery stores)
• 30g glutinous rice flour
• 900ml water
• 50g sugar

Method

From Raw Sesame Seeds (Full Method)

1. Toast the sesame seeds: Place black sesame seeds in a dry wok or frying pan over medium-low heat. Toast, stirring constantly, for 3–4 minutes until fragrant and you hear them starting to pop. Remove immediately to a plate to cool. Do not over-toast.
2. Grind: Place cooled toasted sesame seeds in a high-speed blender with 100ml of the water. Blend on high for 60 seconds until as fine as possible. The mixture will be thick and paste-like.
3. Make a glutinous rice slurry: Mix glutinous rice flour with 100ml cold water in a small bowl until completely smooth and lump-free.
4. Combine: Pour the remaining 700ml water into a medium saucepan; add the rock sugar. Heat over medium heat until sugar dissolves.
5. Add the sesame mixture and stir well to combine.
6. Bring to a gentle simmer over medium heat, stirring constantly. Add the glutinous rice slurry slowly, stirring as you pour.
7. Continue stirring for 3–5 minutes as the mixture thickens to a smooth, flowing paste consistency.
8. Remove from heat; stir in sesame oil if using.
9. Pass through a fine sieve if desired (optional — removes any coarse sesame fragments that did not fully blend).
10. Allow to cool for 2–3 minutes; serve warm.

From Black Sesame Powder (Quick Method)

1. Mix black sesame powder and glutinous rice flour together in a bowl.
2. Add 200ml cold water gradually, whisking constantly to form a smooth lump-free slurry.
3. Heat remaining 700ml water in a saucepan with the sugar until dissolved.
4. Reduce heat to medium-low; pour in the sesame slurry slowly while stirring constantly.
5. Cook for 5–7 minutes, stirring constantly, until the paste thickens to a smooth, flowing consistency.
6. Remove from heat; serve warm.

Texture Test

IDDSI Level 4 syringe flow test: Test at serving temperature (approximately 65°C — sesame paste is traditionally served hot). Fill a 10ml syringe; release plunger. Flow should be slow and steady — 10–30 seconds for 10ml.

Consistency note: Sesame paste thickens dramatically as it cools. Always test at serving temperature. If the paste becomes too thick as it cools, reheat with 50ml additional water and stir well before re-testing.

Adjustment for consistency: The glutinous rice flour ratio determines the final texture. For a thinner Level 4 (closer to flowing), use 25g glutinous rice flour. For a firmer Level 4, use 35g. The sesame powder ratio does not affect IDDSI level — only the rice flour starch does.

Safety Notes

⚠️ Temperature: Sesame paste is traditionally served very hot. For dysphagia patients, allow to cool to approximately 60°C before serving. Test with a thermometer or by wrist test.

⚠️ Sesame allergy: Sesame is a major allergen. Do not serve to patients with sesame allergy.

⚠️ Glutinous rice starch behaviour: Like all starch-thickened preparations, sesame paste thickens as it cools and may become Level 3 or even Level 2 by the end of the meal. Serve in small portions and replenish with freshly reheated paste.

⚠️ Granules from imperfect blending: Even high-speed blending may leave small sesame fragments. For patients with sensitive swallowing, sieving is strongly recommended.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Black sesame seeds and paste (黑芝麻醬): Wing Yip, H Mart, T&T, and most East Asian grocers.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 200–230 kcal per serving (approximately 250ml). Calcium: approximately 200–250mg per serving — one of the highest non-dairy calcium sources in the dysphagia food repertoire. Black sesame also provides: iron (~3–4mg per serving), magnesium, phosphorus, zinc, vitamin E, and significant amounts of healthy unsaturated fats including oleic and linoleic acids. For patients who cannot consume dairy, regular sesame paste is one of the most practical and culturally appropriate strategies for meeting calcium requirements.

Cultural Note

Sesame paste holds a place of particular warmth in the cultural imagination of Hong Kong. At tong sui stalls across the city — from the storied establishments of Temple Street and Yuen Long to the humble bowl served at any late-night cha chaan teng — sesame paste represents one of the city’s most quintessential comfort foods. Dark, fragrant, and warming, it is a bowl that carries within it the accumulated care of countless mealtimes. Adapting it to Level 4 and offering it to a dysphagia patient is not a clinical compromise — it is a restitution of pleasure and belonging.