2 tbs toasted black sesame seeds 3 tbs sweet rice flour 1½ cup water ½ ts salt for garnish:
a dried jujube with the pit taken removed a few pumpkin seeds Directions:
Toast sesame seeds
Put the black sesame seeds into a strainer and scrub them under running water. Drain the seeds and put them in a thick bottomed pan or pot. Stir with a wooden spoon over medium high heat for a few minutes. When the sesame seeds start popping, lower the heat. Keep stirring until they're crispy. Make porridge
Blend the toasted black sesame seeds with ½ cup of water for 1 minute until the mixture is smooth. Add 1 cup of water to the mix and blend it again for another minute. Put 3 tbs of sweet rice flour into a thick bottomed pot. Mix in the sesame mixture with a wooden spoon. Bring to a boil. Keep stirring over medium high heat for about 2 to 3 minutes until it bubbles. Lower the heat to a simmer. Keep stirring for 3 to 5 minutes. The porridge will thin out a little and become shiny. Add ½ ts salt and mix it well. Transfer to a serving bowl. Garnish with a jujube and pumpkin seeds (or pine nuts) and serve warm.