Black sesame pudding topped with whipped cream, olive oil, cracked pepper, and apple mint

Korean Black Sesame Pudding Recipe (Heukimja)

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Black sesame pudding topped with whipped cream, olive oil, cracked pepper, and apple mint
Silky black sesame pudding with whipped cream, olive oil, cracked pepper, and apple mint.
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The best black sesame pudding should taste roasted and nutty, not simply sweet. This version sets softly with milk, cream, a little cornstarch, and gelatin, so it lands somewhere between panna cotta and a very tender custard. I finish each cold cup with whipped cream, a few drops of fruity olive oil, one light crack of black pepper, and apple mint. The garnish sounds bold, but the small amount keeps the sesame flavor in front.

Use the Toppings as Seasoning, Not Sauce

Black sesame already has plenty of roasted depth. The olive oil is there to lift that aroma, and the pepper should register as fragrance rather than heat. Start with a few drops of smooth, fruity oil and a single turn of the pepper mill. Add the apple mint last so it stays fresh and bright against the creamy pudding.

Black Sesame Pudding (흑임자 푸딩)

Makes 5 • Active: 10 min • Chill: 3 hr • Total: 3 hr 10 min

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A softly set black sesame milk pudding with whipped cream and a light finish of olive oil, black pepper, and apple mint.

Equipment: Medium microwave-safe bowl, whisk, silicone spatula, five 120-ml (4-oz) dessert glasses, plastic wrap.
Allergens: Milk and sesame. Standard gelatin is animal-derived; check the label if dietary restrictions apply.
Estimated nutrition per serving: 325 kcal; 5 g protein; 16 g carbohydrate; 28 g fat; 14 g saturated fat; 1 g fiber; 11 g sugars; 45 mg sodium.

🛒 Ingredients (Dual Measurements)

Step-by-Step Instructions

  1. Step 1: Mix the base: In a microwave-safe bowl, whisk together the cane sugar, instant gelatin, and cornstarch. Slowly whisk in the milk, then the 200 ml (6.8 fl oz) heavy cream, until no dry pockets remain.

    Cane sugar, instant gelatin, and cornstarch in a glass bowl beside milk and cream

  2. Step 2: Heat and add the sesame: Microwave uncovered at 600 watts for 2 minutes to 2 minutes 20 seconds. Whisk thoroughly. The mixture should be hot and lightly steaming but not boiling. If needed, heat in additional 15-second bursts. Add the 70 g (2.5 oz) black sesame paste and whisk until the color is even and the paste is fully dispersed.

    Black sesame paste being whisked into a warm milk and cream mixture

  3. Step 3: Portion and chill: Divide the mixture evenly among five 120-ml (4-oz) dessert glasses. Pop any surface bubbles with the tip of a clean spoon. Cool for 15 minutes, cover, and refrigerate for at least 3 hours, or until softly set.

    Smooth black sesame pudding mixture being poured into five clear dessert glasses

  4. Step 4: Finish the topping: Whip the cold 60 ml (2 fl oz) cream to soft peaks. Stir the remaining 10 g (0.35 oz) black sesame paste with the water to make a pourable sauce. Top each chilled pudding with a small spoonful of cream and sesame sauce. Add about 2 ml olive oil per cup, a very light crack of black pepper, and one apple mint sprig. Serve cold.

    Black sesame pudding finished with olive oil, black pepper, whipped cream, and apple mint
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💡 Before You Start

  • Check the gelatin label: This recipe uses instant gelatin that dissolves in hot liquid. If yours needs blooming, follow the package directions first.
  • Use unsweetened black sesame paste: Sweetened spread changes both the flavor and the way the pudding sets.
  • Pick a gentle olive oil: Look for a smooth, fruity extra-virgin oil. An aggressively bitter or peppery bottle can cover the sesame.

🍽️ More Black Sesame Desserts

❓ Frequently Asked Questions

Q: Will the black pepper make it taste savory?

Not if you keep it light. One small crack per cup adds aroma, not peppery heat. You should still taste black sesame first.

Q: Can I use ground black sesame instead of paste?

You can, but the texture will be different. Paste blends in smoothly; ground seeds leave a little grain and may settle while the pudding chills.

Q: How far ahead can I make it?

The plain puddings keep well for up to 2 days in covered glasses. Wait to add the cream, sesame sauce, olive oil, pepper, and mint until shortly before serving.

Cook’s Tip: Stop after a few bright drops of olive oil. If it forms a full layer, it will hide the roasted sesame instead of lifting it.

Technique reference: this version adapts the microwave-set method from Nadia’s black sesame pudding; the topping and presentation are a K-Taste Food variation.

🏷️ Recipe Keywords & Dietary Tags:

#Black Sesame Pudding#Heukimja Dessert#Korean Dessert#No-Bake Dessert

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