Black Sesame Pudding

Place the black sesame seeds in a dry skillet or wok over medium heat. Stir or swirl constantly — sesame seeds burn in seconds once they get going. Toast until the seeds pop and jump in the pan, a nutty, roasted fragrance fills the kitchen, and a small pinch rubbed between your fingers releases an intensely roasted aroma. This should take 3–5 minutes; do not walk away. Transfer immediately to a cool plate to stop the carry-over cooking — leaving them in the hot pan will push them to bitter.

Transfer the cooled toasted seeds to a high-powered blender. Add the water for blending. Start on low and gradually increase to maximum speed. Blend for a full 3–4 minutes, scraping down the sides twice. The seeds will first become a coarse, gritty powder, then a dark grey slurry, then finally a deep-black, smooth, homogenous paste — almost silky. If your blender struggles, add water one tablespoon at a time. For an ultra-smooth pudding, strain the paste through a fine-mesh sieve or nut-milk bag, pressing firmly to extract all the liquid.

Whisk the agar agar powder into the cold water in a small saucepan until fully dispersed. Do not add hot water — add agar to cold then heat. Bring to a boil over medium heat, whisking constantly. Boil for exactly 2 minutes, stirring to fully dissolve — agar must reach boiling to activate; a simmer is not enough. The solution should look perfectly clear or very faintly cloudy with no visible powder granules. Set aside briefly but keep warm — agar begins to gel around 40°C and cannot be re-liquefied without re-boiling.

Pour the coconut milk into a medium saucepan over medium heat. Add the sesame paste, crushed rock sugar, and salt. Whisk gently and continuously until the mixture is fully combined, the sugar has dissolved, and the liquid is uniformly black with no streaks of undiluted paste or coconut cream. Bring to just below a boil — you will see lazy steam and small bubbles forming at the edges. Do not boil vigorously, as this can affect the coconut milk's texture. Taste and adjust sweetness: the pudding should taste pleasantly sweet with a strong sesame flavor and just a whisper of salt.

Working quickly, pour the hot agar solution into the hot sesame milk in a thin stream while whisking constantly. Whisk for 30 seconds to fully distribute the agar throughout the mixture. Immediately pour through a fine strainer into individual serving cups, glasses, or a lightly-oiled flat mold. Work fast — agar begins setting from around 40°C and you have only a 3–5 minute working window. Tap each mold gently on the counter to dislodge air bubbles. Refrigerate uncovered for 15 minutes until set, then cover and refrigerate at least 2 hours before unmolding or serving.