Light pudding that looks great and tastes great! You can use dry ground black sesame mix as well instead of the paste. It can be found in most Asian supermarkets but I'm not sure if its available in Western supermarkets as well.

Recipe Summary

10 mins
3 mins
2 hrs 5 mins
2 hrs 18 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir water and gelatin together in a bowl until gelatin dissolves.

  • Combine milk, sugar, and black sesame paste in a saucepan over medium heat; cook and stir until sugar melts, 2 to 4 minutes. Stir gelatin mixture into milk mixture; cook and stir pudding for 1 to 2 minutes. Remove from heat.

  • Chill pudding in the saucepan at room temperature for 5 minutes. Pour pudding into small bowls and refrigerate until chilled and set, about 2 hours.

Cook's Note:

The mixture will come out watery-looking but it will turn out fine as long as you put it in the fridge. And remember, milk disintegrates when it boils, so be careful with the heat. Whipped cream and fruit can also be used as a topping.

Nutrition Facts

89 calories; protein 3.6g; carbohydrates 10.4g; fat 3.9g; cholesterol 4.9mg; sodium 27.2mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I think this recipe was amazing the sesame gave a unique flavour. I ground my sesame myself along with a bit of poppy seed. I used it as a pie filling. I put whole raspberries in it & the flavours worked so well. the colour was so much better than I anticipated; a light blue pudding is unusual but enticing. Read More