Black Sesame Pudding (Kuro Goma Purin)

Silky, gently sweet, and deeply nutty, this black sesame pudding is a simple dessert with a striking color and a creamy, custard-like feel—without needing eggs.

Why You’ll Love This Recipe

• Deep roasted black sesame flavor that tastes both toasty and slightly earthy
• Smooth, creamy texture with a light “jiggle” (you control how firm it sets)
• No oven required, and the stovetop time is quick
• Make-ahead friendly for guests or meal prep desserts
• Easy to adapt into a vegan version with rich plant-based milk

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/3 cup black sesame seeds (about 45 g), toasted
• 1 tablespoon granulated sugar (about 12 g), for grinding with the sesame
• 2 1/2 cups milk (600 ml), divided (reserve 1/4 cup / 60 ml for blooming the thickener)
• 1/2 cup granulated sugar (about 100 g)
• 1 cup whipping cream or heavy cream (240 ml)

Choose one thickener option:

Agar-agar option (sets faster and can set at room temperature)

• 2 teaspoons powdered agar-agar (about 6 g)
• Reserved 1/4 cup milk (60 ml) from above

Gelatin option (softer, more custard-like set)

• 1 packet powdered gelatin, 0.25 oz (about 7 g)
• 1 1/2 tablespoons cold water (22 ml)

Optional garnish

• A pinch of black sesame seeds
• Lightly sweetened whipped cream

Directions

1. Toast the sesame seeds (if not already toasted).
   Warm a dry skillet over medium heat. Add the black sesame seeds and stir constantly for 2–4 minutes, until fragrant. Remove immediately to a plate to cool.
2. Grind the sesame.
   In a spice grinder (or small food processor), grind the toasted sesame seeds with 1 tablespoon sugar until very finely ground and slightly pasty.
3. Prepare the thickener.
   • If using agar-agar: Whisk 2 teaspoons agar-agar into the reserved 1/4 cup milk (60 ml) in a small saucepan. Warm over medium-low heat, whisking often, until steaming and fully dissolved. Keep it warm while you start the pudding base.
   • If using gelatin: Pour 1 1/2 tablespoons cold water into a bowl and sprinkle the gelatin evenly over the surface. Let stand 10 minutes to bloom.
4. Heat the pudding base.
   In a medium saucepan, combine the ground sesame mixture, the remaining milk (2 1/4 cups / 540 ml), and 1/2 cup sugar (100 g). Heat over medium, stirring constantly so the milk doesn’t scorch.
5. Combine and finish with cream.
   As soon as the mixture reaches a gentle boil, remove from the heat and add your thickener:
   • Agar-agar: Whisk in the warm agar-milk mixture until fully blended.
   • Gelatin: Add the bloomed gelatin and whisk until completely melted and smooth.
     Then whisk in the cream until the mixture looks uniform and glossy.
6. Cool briefly, then whisk for a lighter texture.
   Let the mixture cool for 10 minutes. Then whisk vigorously for about 5 minutes to lighten the texture.
7. Portion and chill to set.
   Divide evenly among 8 small cups or ramekins. Cover and refrigerate until firm, about 4 hours. Serve cold, garnished as you like.

Servings and timing

• Servings: 8
• Prep time: 30 minutes
• Cook time: 10 minutes
• Set time: 4 hours
• Total time (plus chilling): about 4 hours 40 minutes

Variations

• Vegan black sesame pudding: Replace the milk and cream with 3 1/2 cups (840 ml) full-fat coconut milk, or a mix of rich cashew milk and coconut milk for a balanced flavor.
• More “jiggle” vs. firmer set: Use slightly less agar-agar (about 1 1/2 teaspoons) for a softer pudding, or the full 2 teaspoons for a firmer sliceable texture.
• Stronger sesame flavor: Increase black sesame seeds to 1/2 cup (about 70 g) and add 1–2 extra tablespoons milk to keep it pourable.
• Sweeter dessert: Add 2–3 tablespoons (25–38 g) extra sugar if you prefer a more pronounced sweetness.
• Toppings: Add whipped cream, crushed toasted nuts, or a light drizzle of sweetened condensed milk (if you use it, reduce the sugar slightly).

Storage/Reheating

• Refrigerator: Cover tightly and store for up to 3–4 days.
• Freezer: Not recommended—the texture can turn icy or grainy after thawing.
• Reheating: This dessert is best served cold. If you want it slightly softer, let it sit at room temperature for 10–15 minutes before eating. Avoid microwaving individual cups; it can melt unevenly and ruin the set.

FAQs

Can I use white sesame seeds instead of black?

You can, but the flavor will be milder and less toasty, and the color will be pale rather than the classic dark grey-black.

What’s the difference between using agar-agar and gelatin?

Agar-agar sets more firmly and can set at room temperature, while gelatin sets more softly and needs chilling to firm up.

Why does my pudding taste slightly bitter?

Over-toasting sesame seeds can add bitterness. Toast just until fragrant, and remove from the heat quickly to prevent scorching.

Do I have to grind the sesame seeds?

Yes for the best texture and flavor. Grinding releases the oils and gives the pudding its signature nutty depth. If the grind is too coarse, the pudding can feel gritty.

My pudding looks grainy—what went wrong?

Usually the sesame wasn’t ground finely enough, or the mixture wasn’t whisked well after adding cream. Grinding longer and whisking thoroughly helps.

Can I make this ahead for guests?

Absolutely. It’s ideal made the day before, since it needs a few hours to set and tastes great fully chilled.

What kind of milk works best?

Whole milk gives the creamiest result. Lower-fat milk works, but the pudding will taste lighter and less rich.

Can I reduce the sugar?

Yes. Reduce the 1/2 cup sugar to 1/3 cup (about 65–70 g) for a less-sweet pudding. The sesame flavor will come through more strongly.

How do I unmold it neatly if I use ramekins?

Lightly oil the ramekins before filling. To unmold, briefly dip the bottom in warm water for 5–8 seconds, then invert onto a plate.

Can I double the recipe?

Yes. Use a larger pot and keep stirring to prevent scorching. Allow a little extra time for the mixture to return to a gentle boil before adding the thickener.

Conclusion

Black sesame pudding is a simple, elegant dessert with a bold roasted-nut flavor and a smooth, creamy finish. Whether you choose agar-agar for a quick, clean set or gelatin for a softer custard feel, it’s an easy make-ahead treat that feels special with almost no fuss.

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