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Level 3 Moderately Thick
Prep: 20 min Difficulty: Easy Main ingredient: sesame
#level-3#sesame#walnut#tong-sui#sweet-soup#cantonese#brain-food#calcium#omega-3#smooth#liquidised

Sesame and Walnut Paste | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 20 minutes | Easy | Brain Food

Black sesame and walnut paste (芝麻合桃糊) is a traditional Cantonese tong sui (sweet soup) that occupies a special position in popular dietary culture — it is commonly described as 健腦 (brain-nourishing) and 補鈣 (calcium-supplementing), and both descriptions have genuine nutritional basis. Black sesame seeds are among the richest plant sources of calcium (one 30g serving provides approximately 350mg calcium, comparable to a glass of milk) and are also rich in iron, magnesium, zinc and sesamin (a lignan with antioxidant and cholesterol-lowering properties). Walnuts are the nut most richly endowed with alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid, as well as ellagitannins and polyphenols associated with cognitive protection. The combination is not merely traditional wisdom — it is nutritionally sound. At IDDSI Level 3 (Liquidised), the paste flows freely from a spoon and is easily swallowable without any chewing.

Ingredients (3–4 servings)

Method

  1. If using raw sesame seeds: toast the black sesame seeds in a dry wok or pan over medium heat for 3–4 minutes, stirring continuously, until fragrant and slightly puffed. Remove immediately from heat and allow to cool. Pre-roasted sesame seeds can be used directly.
  2. Toast the walnut halves in the same dry pan for 2–3 minutes until lightly golden and fragrant. Allow to cool. Toasting removes the slightly bitter edge of raw walnuts.
  3. Place the cooled toasted sesame seeds and walnuts in a blender. Add 200ml of the water (or milk). Blend on high speed for 3 minutes until a smooth, thick paste forms. Scrape down the sides as needed. The goal is to rupture as many sesame seeds and walnut cells as possible to release their oils and calcium — thorough blending is essential.
  4. Add the remaining 500ml water or milk to the blender. Blend for a further 1 minute until fully combined and smooth.
  5. Pass the mixture through a fine-mesh sieve into a saucepan. Press with the back of a spoon to extract as much liquid as possible. The residue (hulls and unblended particles) is discarded.
  6. Bring the sieved liquid to a gentle simmer over medium-low heat, stirring continuously. Add the rock sugar and stir until dissolved.
  7. Mix the glutinous rice flour with 2 tablespoons of cold water until smooth (no lumps). Stir into the simmering paste in a slow, steady stream, stirring vigorously to prevent lumps. Cook for 2–3 minutes, stirring, until the paste has thickened slightly and the raw starch taste has cooked out.
  8. Remove from heat. Level 3 consistency check: The paste should flow freely from a tilted spoon, settling flat within 5 seconds. If too thick (which can happen as it cools), add warm water and stir vigorously. If too thin, return to heat and cook for 1–2 additional minutes to thicken.

Texture Test

Flow test: Passes Level 3 — pours in a continuous stream from a tilted spoon; settles flat and even within 5 seconds; does not hold a mound.

Particle check: After sieving, the paste is completely smooth — no sesame hull pieces, no walnut particles. The glutinous rice flour provides a smooth, slightly silky mouthfeel.

Spoon test: A spoonful returned to the bowl levels within 5 seconds.

Safety Notes

⚠️ Nut allergy — walnuts are a tree nut allergen. Confirm the absence of nut allergies before serving. For residents with nut allergy, omit walnuts entirely and use 100g black sesame seeds for a pure sesame paste.

⚠️ Sieve after blending is mandatory — sesame seed hulls and walnut fragments can remain after blending and are not appropriate for Level 3. Always sieve thoroughly.

⚠️ Rapid thickening — the glutinous rice flour causes the paste to thicken quickly as it cools. Monitor consistency; always reheat with additional water and re-stir before serving cold or stored portions.

⚠️ Calcium-medication interactions — high calcium intake can interact with certain medications (e.g., thyroid medication, bisphosphonates). For residents on these medications, consult with a care home dietitian about serving frequency.

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:

White and black sesame seeds, sesame paste (芝麻醬): East Asian and Middle Eastern grocers; Wing Yip, H Mart, T&T, and most Chinese supermarkets.

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 230 kcal per serving (approximately 200ml, made with water), 7g protein, 16g fat (primarily healthy unsaturated fats from sesame and walnut), 16g carbohydrates, 350mg calcium. If made with whole milk instead of water, the calorie count increases to approximately 290 kcal and protein to 11g. The calcium content is exceptional — particularly relevant for elderly residents at risk of osteoporosis or fracture. The walnut omega-3 (ALA) supports cardiovascular health and may have neuroprotective effects relevant to dementia risk in older adults. This is one of the most nutrient-dense tong sui available.

Cultural Note

芝麻合桃糊 holds a special place in Hong Kong’s popular nutritional consciousness. In traditional Cantonese households, it is specifically given to children studying for exams (for the 健腦 brain-nourishing properties), to new mothers (for the 補血 blood-nourishing sesame iron), and to the elderly (for the 補鈣 calcium). It is a deeply intentional food — chosen for specific people at specific times for specific reasons. For elderly care home residents, being served this paste is a recognition that they, too, deserve foods chosen with care and intention rather than generic sustenance.

Variation

⚠️ This recipe is for reference only. Texture varies by technique and ingredients. A speech therapist should confirm the appropriate IDDSI level.
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