Black Sesame Sweet Soup (IDDSI Level 3-4) | IDDSI Level 3-4 Care Food Recipe

IDDSI Level 3–4 Adjustable | 20 minutes | Easy

Ingredients (2 servings)

• 50g black sesame powder (commercial instant blend or freshly ground)
• 10–25g glutinous rice flour (quantity determines final consistency — see guide below)
• 30g brown sugar
• 250ml full-fat milk
• 250ml water

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)

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.

Method

1. Mix glutinous rice flour with cold water (approximately 50ml) until no lumps remain; set aside
2. Pour milk and water into a pot; heat over medium until warm (approximately 60°C — do not boil)
3. Add black sesame powder and stir until fully incorporated
4. Add brown sugar and stir until dissolved
5. Slowly pour in the glutinous rice flour mixture while whisking continuously
6. Cook over medium-low heat, stirring constantly, until the desired consistency is reached (approximately 8–10 minutes — see guide below)
7. Remove from heat; allow to cool to 55–60°C before serving

Consistency Guide

Level 3 (Liquidised) — the consistency of a thick soup

• Glutinous rice flour quantity: 10g
• Test: pours in a continuous thin stream from a spoon; does not hold shape
• Suitable for: patients requiring liquidised diet (moderate to severe dysphagia)

Level 4 (Pureed) — the consistency of a thick pudding

• Glutinous rice flour quantity: 20–25g
• Test: a spoonful holds its shape briefly; slides off slowly when the spoon is tilted
• Suitable for: patients able to manage pureed foods (mild to moderate dysphagia)

Texture Test

Syringe flow test (Level 3): More than 8ml flows from 10ml in 10 seconds (flows freely but noticeably thicker than water)

Syringe flow test (Level 4): No more than 8ml flows from 10ml in 10 seconds (slow flow rate)

Spoon test (Level 4): Holds its shape briefly on a spoon; slides off slowly when tilted without immediately running away

Consistency adjustment: Too thin → add 5g more glutinous rice flour slurry and return to the heat; too thick → stir in a small amount of hot water

Cultural Note

Black sesame sweet soup (zhima wu / gee mah wu) is one of Hong Kong’s most iconic street desserts, found in every tong sui (sweet soup) shop. For many elderly patients, this flavour carries deep personal and cultural associations. Serving it in a safe IDDSI-adapted form reconnects patients with cherished taste memories, which can meaningfully improve appetite and emotional wellbeing.

Temperature Management

Serve at 55–60°C: above 65°C risks scalding the mouth; below 50°C the consistency may thicken beyond the target level. Use a food thermometer for precision when serving vulnerable patients.

Nutrition

Approximately 280 kcal per serving (Level 4 version), rich in calcium (approximately 250mg per serving from sesame and milk). Black sesame is high in iron, Vitamin E, and healthy unsaturated fats, supporting cardiovascular health and bone density in older adults.

For lactose intolerance: substitute unsweetened soy milk for cow’s milk — protein and calcium remain adequate.