Inspired by: Heukimja-juk
- Vata seasonOct – Dec in the north
Black Sesame Porridge (Heukimja-juk)
- Serves
- 4
- Portion
- ≈200 g
- Time
- Soak 2 h · 25 min
- Texture
- Smooth, velvety
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ⅓ cup + 1 tbsp, soaked | 80 g | 400 g | |
| Sesame seeds (til) | 6 tbsp black sesame, toasted | 60 g | 300 g | |
| Water | 3¾ cups | 900 ml | 4500 ml | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g | |
| Honey | 1 tbsp (added warm, optional) | 15 g | 75 g | |
| Pine nuts | 1 tbsp | 10 g | 50 g |
Method
How to cook it
Step 1: Grind soaked rice with 300 ml water to a fine slurry.
Step 2: Grind toasted sesame with 300 ml water; strain through fine mesh.
Step 3: Simmer sesame milk with the remaining water; whisk in the rice slurry; cook 12 minutes, stirring constantly.
Step 4: Salt; cool to warm; add honey; garnish with pine nuts.
Nutrition
Per serving, estimated
Low salt · 0.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSugar→Tohoney added after cooling
Appears in
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