Black sesame sweet soup (Chi ma phu) in Hanoi is a Chinese dessert. It is called Chí mà phù, Xí mà in Vietnamese. It has become one of the most favorite food of local people and visitor for approximately 100 years. When winter comes, Glutinous rice dumplings in ginger syrup (Banh troi tau), Mung bean sweet soup with tangerine peel (Luc tau xa), and Black sesame sweet soup (Chi ma phu) have been the most popular street foods. The image of street food stall with lots of customers sitting at small tables and eating these sweet soups is one of the most beautiful sights in Hanoi. Black sesame sweet soup is an impressive recipe. Made from black sesame, lime leaves, glutinous rice (optional), kudzu powder, the favorite Black sesame sweet soup is in black color, sweet, gelatinous, greasy, buttery, fragrant and very healthy. If you have a chance to visit Hanoi, do not miss tasting 3 famous sweet soups including the Black sesame sweet soup.
Following is a simple recipe for Chi ma phu:
- Black sesame: 100g
- Fresh milk: 10ml
- Kudzu powder: 1 teaspoon
- Glutinous rice: 50g
- Coconut milk
Steps to make Black sesame sweet soup (Chi ma phu) in Hanoi:
- Toast black sesame until well-done and smelling, cool down and grind the toasted black sesame.
- Toasted glutinous rice until yellow outside, cool down and grind the rice.
- Cook black sesame, glutinous rice, fresh milk and sugar in water; stir continuously until the sweet soup turns black (it means black sesame, as well as the glutinous rice, are well-done)
- Stir kudzu powder into cold water, pour the kudzu powder mixture into the sweet soup, stir-fry until the sweet soup turns gelatinous.
- Serve Black sesame sweet soup hot, top coconut milk to make it greasy.
- Note: this kind of sweet soup is easy to be burnt at the bottom of the pot so that you should stir-fry continuously.
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