A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother’s traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers’ virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles.
Black sesame is often the frontrunner when it comes to desserts or treats, due to its beautiful silvery-grey color when mixed. The taste of both kinds of sesame seeds are very similar – the difference is subtle. Black sesame has a nuttier, almost more complex flavor, while white sesame is the sweeter counterpart while retaining its nuttiness. Today I want to highlight white sesame, which are unhulled. For a milk, I thought white sesame might produce a more mellow version, pairing well with rose, and my thoughts were spot on! I’m intrigued enough that I’ll probably make a black sesame milk soon, but today, let’s talk about white sesame milk.
Seed/nut milks are simple. They are soaked in water for a few hours or overnight, drained, and then blended with fresh water until creamy and smooth. I was skeptical about the color at first – the steeped rose tea took on a reddish brown hue, but when the two are pureed together, the white pulpy seeds dominated the mixture and yielded this beautiful, milky and frothy drink. The taste is as you’d expect – nutty, sesame-y, with the fragrance of rose and a natural touch of bitterness. I thought a heaping tablespoon of honey was fine, but I’m also used to drinking unsweetened soy milk, to give a reference. My husband thought by itself the milk was a bit too bitter, but I actually enjoy that natural flavor. My favorite way to drink this is warmed up with a sliver of fresh ginger and another dash of honey. I’ve been using it as a base for smoothies, oatmeal, and even sauces!
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