12 Delicious Black Sesame Pudding Recipes You Must Try

Now, who’s ready to dive into the rich, nutty world of black sesame pudding? Whether you’re a seasoned dessert lover or just looking to spice up your sweet treats, these 12 recipes promise to deliver unforgettable flavors and textures. From creamy classics to innovative twists, each pudding is a testament to the versatility of black sesame. Let’s get whisking—your next favorite dessert awaits!

Black Sesame Pudding with Honey Drizzle

Craving something uniquely delicious that’ll make your taste buds do a happy dance? Let’s dive into the world of Black Sesame Pudding with Honey Drizzle, a dessert that’s as fun to make as it is to eat, blending nutty flavors with a sweet, golden touch.

Ingredients

• 1/2 cup of finely ground black sesame seeds, for that deep, nutty aroma
• 2 cups of whole milk, creamy and rich
• 1/4 cup of granulated sugar, for just the right sweetness
• 2 tbsp of cornstarch, to achieve that perfect pudding thickness
• 1 tsp of pure vanilla extract, for a hint of warmth
• 1/4 cup of wildflower honey, drizzly and golden
• A pinch of sea salt, to balance the flavors

Instructions

1. In a medium saucepan, whisk together the finely ground black sesame seeds, whole milk, and granulated sugar over medium heat until the mixture is warm but not boiling, about 3 minutes.
2. In a small bowl, mix the cornstarch with 2 tbsp of cold milk to create a smooth slurry, then whisk it into the saucepan to prevent lumps.
3. Continue to cook the mixture on medium heat, stirring constantly, until it thickens to a pudding consistency, about 5 minutes. Tip: Keep the heat medium to avoid scorching the bottom.
4. Remove the saucepan from heat and stir in the pure vanilla extract and a pinch of sea salt, blending well to incorporate all the flavors.
5. Pour the pudding into 4 serving glasses or bowls, then let them cool to room temperature before covering with plastic wrap and refrigerating for at least 2 hours to set. Tip: Press the plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
6. Just before serving, drizzle each pudding with wildflower honey for that sweet, floral finish. Tip: Warm the honey slightly for easier drizzling.

Velvety smooth with a nutty depth and a sweet honey kiss, this pudding is a dream. Serve it with a sprinkle of extra sesame seeds on top for crunch, or pair it with fresh berries for a contrast in flavors and textures.

Creamy Black Sesame Pudding with Coconut Milk

Ever find yourself staring into the abyss of your fridge, craving something sweet but not wanting to commit to a full-on sugar coma? Enter this dreamy, creamy black sesame pudding with coconut milk—a dessert that’s as mysterious as it is delicious, like the dark side of the moon but tastier.

Ingredients

• 1/2 cup black sesame seeds, toasted to aromatic perfection
• 1/4 cup granulated sugar, because life’s sweet enough but dessert should be sweeter
• 2 cups coconut milk, the creamy, dreamy kind that comes in a can
• 1/4 tsp salt, just a pinch to make the flavors pop
• 1 tbsp agar-agar powder, the magic that turns liquid into pudding

Instructions

1. In a blender, whirl together the toasted black sesame seeds and granulated sugar until you’ve got a fine, fragrant powder. Tip: Toasting the sesame seeds beforehand unlocks their nutty, deep flavors.
2. Pour the coconut milk into a saucepan over medium heat, stirring gently until it’s warm but not boiling—about 3 minutes. Tip: Keep the heat moderate to avoid scorching the milk.
3. Whisk in the black sesame and sugar mixture, along with the salt, until everything is beautifully combined and the kitchen smells like a sesame wonderland.
4. Sprinkle in the agar-agar powder, stirring continuously for 2 minutes to ensure it dissolves completely and starts working its thickening magic.
5. Remove from heat and pour the mixture into your chosen pudding molds. Let them cool to room temperature before chilling in the fridge for at least 2 hours, or until set. Tip: For an extra smooth texture, strain the mixture before pouring into molds.

Mmm, the result? A pudding that’s luxuriously smooth with a nutty depth from the black sesame, perfectly balanced by the creamy coconut milk. Serve it with a drizzle of honey or a sprinkle of sesame seeds for that Instagram-worthy finish.

Vegan Black Sesame Pudding with Maple Syrup

Ready to dive into a dessert that’s as mysterious as it is delicious? This Vegan Black Sesame Pudding with Maple Syrup is the dark horse of your dessert lineup, blending nutty, toasty flavors with a silky-smooth texture that’ll have you questioning why you ever bothered with dairy.

Ingredients

• 1/2 cup black sesame seeds, toasted to aromatic perfection
• 2 cups unsweetened almond milk, creamy and smooth
• 1/4 cup pure maple syrup, dark and robust
• 2 tbsp agar-agar powder, the vegan gelatin superstar
• 1 tsp vanilla extract, pure and fragrant
• A pinch of sea salt, finely ground

Instructions

1. In a dry skillet over medium heat, toast the black sesame seeds for 3-4 minutes, stirring constantly, until they release a nutty aroma. Tip: Keep them moving to prevent burning!
2. Transfer the toasted seeds to a blender and add the almond milk. Blend on high for 1-2 minutes until the mixture is completely smooth.
3. Strain the blended mixture through a fine-mesh sieve into a saucepan to remove any gritty bits, ensuring your pudding is luxuriously smooth.
4. Whisk in the maple syrup, agar-agar powder, vanilla extract, and sea salt. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer for 5 minutes, stirring frequently. Tip: Agar-agar needs to boil to activate, so don’t skip this step!
5. Pour the mixture into 4 small serving dishes or ramekins. Let them cool to room temperature, then refrigerate for at least 2 hours until set. Tip: Cover with plastic wrap to prevent a skin from forming on the surface.

Yield to the allure of this pudding’s velvety texture and deep, earthy sweetness. Serve it with a drizzle of extra maple syrup or a sprinkle of sesame seeds for a crunch that contrasts beautifully with its creamy base.

Black Sesame Chia Pudding for Breakfast

Very few breakfasts can whisk you away to flavor town quite like this Black Sesame Chia Pudding—a dish so effortlessly chic, it’s basically the little black dress of your morning routine. Packed with nutty depth and a texture that’s delightfully spoonable, it’s the kind of meal that makes waking up worth it.

Ingredients

• 1/4 cup black sesame seeds, toasted to aromatic perfection
• 2 tbsp pure maple syrup, the kind that whispers sweet nothings
• 1 cup unsweetened almond milk, as smooth as a jazz solo
• 1/4 cup chia seeds, the tiny but mighty texture transformers
• 1/2 tsp vanilla extract, because a little vanilla makes everything better

Instructions

1. In a blender, combine the toasted black sesame seeds and maple syrup, blending until you’ve got a paste smoother than your morning playlist.
2. Add the almond milk and vanilla extract to the blender, pulsing until the mixture is as unified as a boy band.
3. Pour the mixture into a bowl and whisk in the chia seeds, ensuring they’re distributed like stars in the night sky.
4. Cover the bowl and refrigerate for at least 4 hours, or overnight, because good things come to those who wait (and plan ahead).
5. Give the pudding a good stir before serving to fluff it up like a cloud ready for its close-up.

Perfectly creamy with a subtle crunch from the sesame seeds, this pudding is a textural dream. Serve it topped with fresh berries or a drizzle of extra maple syrup for a breakfast that’s as Instagram-worthy as it is delicious.

Japanese Style Black Sesame Pudding

Kickstart your culinary adventure with this Japanese Style Black Sesame Pudding, a dessert that’s as mysterious and intriguing as a ninja in the night. Perfect for those who love to dabble in the exotic, this pudding combines the nutty depth of black sesame with the creamy dreaminess of a classic custard, creating a dessert that’s both bold and comforting.

Ingredients

• 1/2 cup black sesame seeds, toasted to aromatic perfection
• 1/4 cup granulated sugar, for that just-right sweetness
• 2 cups whole milk, creamy and rich
• 3 large eggs, farm-fresh and full of potential
• 1 tsp pure vanilla extract, for a whisper of warmth
• Pinch of salt, to elevate all the flavors

Instructions

1. Preheat your oven to 325°F (163°C), because precision is key to pudding perfection.
2. Grind the toasted black sesame seeds with sugar in a food processor until you achieve a fine, fragrant powder.
3. Warm the milk in a saucepan over medium heat until it’s just about to simmer, then remove from heat to avoid a milk massacre.
4. Whisk the eggs in a bowl until they’re as smooth as a jazz melody, then gradually whisk in the sesame-sugar mixture.
5. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Tip: Patience here prevents pudding tragedy.
6. Strain the mixture through a fine-mesh sieve to ensure your pudding is as smooth as a silk kimono.
7. Stir in the vanilla extract and a pinch of salt, because even desserts need a little balance.
8. Divide the mixture among ramekins, then place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins for a gentle, even bake.
9. Bake for 40-45 minutes, or until the pudding jiggles like a happy jellyfish when gently shaken.
10. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set completely. Tip: This is the perfect time to practice your patience.

Gloriously smooth with a deep, nutty flavor that dances on the palate, this pudding is a showstopper when served with a drizzle of honey or a sprinkle of crushed sesame seeds for texture. It’s the kind of dessert that makes you close your eyes and savor every bite, transporting you straight to the streets of Tokyo with its authentic charm.

Black Sesame Pudding with Matcha Powder Topping

Craving something that’s a quirky mix of nutty, creamy, and just a tad bit fancy? Let’s dive into the world of this velvety, mysterious dessert that’s about to become your new obsession.

Ingredients

• 1/2 cup black sesame seeds, toasted to aromatic perfection
• 1/4 cup granulated sugar, for that sweet kiss
• 2 cups whole milk, creamy and lush
• 1/4 cup cornstarch, the unsung thickener hero
• 1 tsp pure vanilla extract, for a whisper of warmth
• 1 tbsp matcha powder, vibrant and earthy, for the grand finale

Instructions

1. In a blender, whirl the toasted black sesame seeds until they surrender into a fine powder, about 1 minute. Tip: Toasting the seeds beforehand unlocks their deep, nutty essence.
2. Whisk together the sesame powder, sugar, and cornstarch in a medium saucepan, ensuring no lumps are left behind.
3. Gradually pour in the whole milk, stirring constantly to marry the ingredients into a smooth mixture.
4. Place the saucepan over medium heat and cook, stirring non-stop, until the mixture thickens to a pudding consistency, about 5-7 minutes. Tip: Constant stirring is your best friend here to avoid any scorching.
5. Remove from heat and stir in the vanilla extract, blending it in with the grace of a ballet dancer.
6. Pour the pudding into serving dishes and let them chill in the refrigerator until set, about 2 hours. Tip: Covering the surface with plastic wrap prevents a skin from forming, keeping it silky smooth.
7. Just before serving, dust the top with matcha powder for a pop of color and a hint of bitterness that balances the sweetness beautifully.

Just imagine the contrast: the pudding’s creamy, nutty depth against the matcha’s grassy sharpness. Serve it in clear glasses to show off those gorgeous layers, or pair it with a crisp, buttery shortbread for textural heaven.

Silky Black Sesame Pudding with Red Bean Paste

Craving something that dances on the line between decadent dessert and a hug in a bowl? Let’s dive into the world of this velvety, nutty delight that’s as fun to make as it is to devour.

Ingredients

• 1 cup creamy black sesame paste (deep, toasty, and irresistibly aromatic)
• 1/2 cup granulated sugar (for that perfect sweet whisper)
• 2 cups whole milk (rich and velvety)
• 1/4 cup cornstarch (fine as a whisper, for silkiness)
• 1/2 tsp vanilla extract (pure, fragrant, and oh-so-essential)
• 1/2 cup sweet red bean paste (smooth, with a hint of earthy sweetness)

Instructions

1. In a medium saucepan, whisk together the black sesame paste and granulated sugar over low heat until the sugar dissolves completely, about 3 minutes. Tip: Keep the heat low to avoid scorching the sesame paste.
2. Gradually add the whole milk to the saucepan, whisking constantly to create a smooth, lump-free mixture. This should take about 2 minutes.
3. Sprinkle in the cornstarch, continuing to whisk vigorously to prevent any lumps from forming. Tip: Sifting the cornstarch beforehand can make this step even smoother.
4. Increase the heat to medium and bring the mixture to a gentle boil, stirring continuously. Once it thickens to a pudding-like consistency (about 5 minutes), remove from heat.
5. Stir in the vanilla extract for that extra layer of flavor. Tip: Adding vanilla off the heat preserves its delicate aroma.
6. Pour the pudding into serving dishes, leaving room at the top for the red bean paste. Let them cool to room temperature, then refrigerate for at least 2 hours to set.
7. Once set, spoon a generous dollop of sweet red bean paste over each pudding. Serve chilled.

Velvety doesn’t even begin to cover it—this pudding is a silky dream with a nutty depth that’s perfectly balanced by the sweet, earthy red bean paste. Try layering it in a glass for a stunning parfait effect, or enjoy it straight up for pure, unadulterated bliss.

Black Sesame Pudding with Fresh Fruit Compote

Now, who said pudding had to be plain Jane? Dive spoon-first into this velvety Black Sesame Pudding, where each bite is a nutty, creamy dream, topped with a vibrant Fresh Fruit Compote that’s basically a party in your mouth.

Ingredients

• 1/2 cup black sesame seeds, toasted to aromatic perfection
• 2 cups whole milk, creamy and lush
• 1/4 cup granulated sugar, for that just-right sweetness
• 2 tbsp cornstarch, the secret to silky thickness
• 1 tsp vanilla extract, pure and fragrant
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries), bursting with juiciness
• 2 tbsp honey, golden and drizzle-worthy
• 1 tbsp lemon juice, freshly squeezed for a zesty kick

Instructions

1. In a dry skillet over medium heat, toast the black sesame seeds for 3-4 minutes until fragrant, stirring constantly to prevent burning. Let them cool slightly.
2. Grind the toasted sesame seeds in a food processor until they form a fine powder, about 1 minute.
3. In a medium saucepan, whisk together the ground sesame seeds, whole milk, granulated sugar, and cornstarch until no lumps remain.
4. Cook the mixture over medium heat, stirring continuously with a wooden spoon, until it thickens to a pudding consistency, about 5-7 minutes. Tip: Keep the heat medium to avoid scorching the bottom.
5. Remove from heat and stir in the vanilla extract. Pour the pudding into 4 serving glasses and chill in the refrigerator for at least 2 hours, or until set.
6. While the pudding chills, make the compote: In a small saucepan, combine the mixed berries, honey, and lemon juice. Cook over low heat for 5 minutes, mashing the berries slightly. Tip: Leave some berries whole for texture.
7. Let the compote cool to room temperature before spooning it over the chilled pudding. Tip: The compote can be made ahead and stored in the fridge.

Velvety smooth with a deep, nutty flavor, this pudding is a textural masterpiece against the bright, juicy compote. Serve it in clear glasses to show off those gorgeous layers, or top with a sprinkle of extra sesame seeds for crunch.

Spiced Black Sesame Pudding with Cinnamon

Get ready to dive spoon-first into a dessert that’s as mysterious as it is delicious—our Spiced Black Sesame Pudding with Cinnamon is the midnight snack of your dreams, with a spicy twist that’ll have you seeing stars.

Ingredients

• 1 cup creamy black sesame paste
• 2 cups whole milk, velvety and rich
• 1/2 cup granulated sugar, for that sweet kiss
• 1 tsp ground cinnamon, warm and inviting
• 1/4 tsp freshly grated nutmeg, for a hint of intrigue
• 2 tbsp cornstarch, the secret to silkiness
• 1 tsp pure vanilla extract, because quality counts
• A pinch of sea salt, to make the flavors pop

Instructions

1. In a medium saucepan, whisk together the black sesame paste and whole milk over medium heat until smoothly combined.
2. Add the granulated sugar, ground cinnamon, and freshly grated nutmeg, stirring constantly to prevent any lumps from forming.
3. In a small bowl, mix the cornstarch with 2 tbsp of cold milk to create a slurry, then whisk it into the saucepan to thicken the pudding.
4. Continue to cook the mixture on medium heat, stirring gently but consistently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the pure vanilla extract and a pinch of sea salt, blending well to enhance all the flavors.
6. Pour the pudding into individual serving dishes and chill in the refrigerator for at least 2 hours, or until set and firm to the touch.

Silky, with a deep nutty flavor and a warm cinnamon kick, this pudding is a sophisticated twist on comfort food. Serve it with a sprinkle of cinnamon on top or alongside a cup of strong coffee for an after-dinner treat that’s anything but ordinary.

Black Sesame Pudding with Almond Milk

Today’s the day to shake up your dessert game with a twist that’s as bold as your midnight snack cravings. This Black Sesame Pudding with Almond Milk is the creamy, dreamy answer to your sweet tooth’s prayers, blending nutty depths with a silky smooth finish that’ll have you questioning why you ever settled for plain old vanilla.

Ingredients

• 1/2 cup black sesame seeds, toasted to aromatic perfection
• 3 cups unsweetened almond milk, chilled and creamy
• 1/4 cup pure maple syrup, the kind that whispers sweet nothings
• 2 tbsp cornstarch, the invisible thickener
• 1 tsp vanilla extract, because everything’s better with vanilla
• A pinch of sea salt, to make the flavors pop

Instructions

1. In a blender, whirl the toasted black sesame seeds until they’re as fine as your patience on a Monday morning.
2. Pour the almond milk into a medium saucepan and warm it over medium heat until it’s just shy of boiling, about 3 minutes. Tip: Stir occasionally to prevent a milk mustache on your saucepan.
3. Whisk in the ground sesame seeds, maple syrup, cornstarch, vanilla extract, and sea salt until the mixture is as smooth as your pickup lines.
4. Reduce the heat to low and cook for 5 minutes, stirring constantly, until the pudding thickens enough to coat the back of a spoon like a cozy winter jacket.
5. Remove from heat and pour the pudding into 4 serving glasses. Tip: For a flawless finish, pass the pudding through a fine-mesh sieve to catch any stubborn sesame bits.
6. Chill in the refrigerator for at least 2 hours, or until set. Tip: Cover with plastic wrap touching the surface to prevent a pudding skin, unless you’re into that sort of thing.

Kick back and marvel at your creation—this pudding’s texture is so velvety, it’s like eating a cloud that’s been to dessert school. The black sesame offers a deep, nutty flavor that pairs unexpectedly well with the lightness of almond milk, making each spoonful a delightful contrast. Serve it with a sprinkle of sesame seeds on top for a crunch that’ll make your taste buds do a happy dance.

Black Sesame Pudding with Tapioca Pearls

Now, who said pudding can’t have a little crunch and a whole lot of personality? Dive fork-first into this Black Sesame Pudding with Tapioca Pearls, where every spoonful is a playful dance between creamy and chewy, with a nutty twist that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1/2 cup black sesame seeds, toasted to aromatic perfection
• 3/4 cup granulated sugar, because sweetness is non-negotiable
• 2 cups whole milk, for that velvety smooth texture
• 1/4 cup small tapioca pearls, soaked overnight to achieve that delightful chew
• 1 tsp vanilla extract, for a whisper of floral sweetness
• A pinch of salt, to make all the flavors pop

Instructions

1. In a blender, whirl the toasted black sesame seeds and sugar until you’ve got a fine, fragrant powder. This is where the magic starts.
2. Pour the milk into a medium saucepan over medium heat. Warm it until tiny bubbles form around the edges, about 5 minutes—no boiling allowed!
3. Whisk the sesame-sugar mix into the warm milk until fully dissolved. The mixture should look like a stormy night sky.
4. Add the soaked tapioca pearls and vanilla extract, stirring gently to avoid any pearl casualties. Cook for 10 minutes, stirring occasionally, until the pearls are translucent and tender.
5. Remove from heat and stir in that pinch of salt. It’s the secret handshake that brings all the flavors together.
6. Divide the pudding into serving bowls and let it chill in the fridge for at least 2 hours. Patience is a virtue, especially in pudding-making.

Rich in flavor with a texture that’s both creamy and delightfully chewy, this pudding is a showstopper. Serve it with a drizzle of honey or a sprinkle of extra sesame seeds for that Instagram-worthy finish. Remember, the best bites are the ones shared—or not, we won’t tell.

Rich Black Sesame Pudding with Dark Chocolate Shavings

Alright, let’s dive into the world of decadent desserts with a twist that’ll make your taste buds do a happy dance. This isn’t just any pudding; it’s a velvety, nutty, and slightly mysterious black sesame pudding topped with dark chocolate shavings that’ll have you questioning why you ever settled for plain old vanilla.

Ingredients

• 1/2 cup of finely ground black sesame seeds, for that deep, nutty flavor
• 2 cups of whole milk, creamy and rich
• 1/2 cup of heavy cream, because why not go all out?
• 1/4 cup of granulated sugar, for just the right amount of sweetness
• 2 tbsp of cornstarch, to thicken things up
• 1 tsp of pure vanilla extract, for a hint of warmth
• A pinch of salt, to balance the flavors
• 1/2 cup of dark chocolate shavings, for a luxurious finish

Instructions

1. In a medium saucepan, whisk together the ground black sesame seeds, milk, heavy cream, and sugar over medium heat until the mixture is warm but not boiling, about 5 minutes.
2. In a small bowl, mix the cornstarch with 2 tbsp of cold water to create a slurry, then whisk it into the saucepan to thicken the pudding.
3. Continue to cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Tip: Don’t walk away during this step; pudding waits for no one!
4. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Tip: The salt enhances all the other flavors, so don’t skip it.
5. Pour the pudding into four serving glasses or bowls, then let them cool to room temperature before covering with plastic wrap and chilling in the fridge for at least 2 hours. Tip: Press the plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
6. Just before serving, sprinkle each pudding with dark chocolate shavings for that extra touch of elegance.

Rich in flavor with a smooth, creamy texture that’s perfectly complemented by the slight crunch of dark chocolate shavings, this pudding is a showstopper. Serve it at your next dinner party, or keep it all to yourself—we won’t judge.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Black Sesame Pudding Recipes offers just that! From creamy to crunchy, there’s a recipe for every taste. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the sweetness with friends by pinning this article on Pinterest. Happy cooking!