I thought I'd squeeze in a small end of the week blog post about these gorgeous little Sesame Pudding Spheres that I've been playing with this weekend. I found them a while ago on Dine X Design which is a beautiful website focusing on gorgeous recipes and design features, all photographed beautifully. Dine X Design feature a couple of variations on these with Green Matcha Tea Puddings and Frozen Pudding Treats too.
So of the three variations, I decided to make the Sesame Pudding Spheres which I then sprinkled with Matcha Tea and additional sesame seeds. The original recipe calls for black sesame paste and I couldn't get this locally, so used the greenish tahini paste from the local supermarket. I think the spheres look more striking in black against the green of the Matcha tea so it would be worth searching out the black sesame paste, especially if you're planning to make this for a dinner party. I really love the flavour of these spheres, mainly because they remind me of a lovely Coconut Sago pud we enjoyed last New Year's Eve at Mekong Baby in Auckland! This was a Thai fusion restaurant and I think these pudding spheres would work best at the end of this kind of meal. The coconut flavour really shines through and from the fridge, they're very light and refreshing, with the additional sesame seeds adding a touch more texture. And better still, they're completely dairy and gluten free so perfect if you're looking for a Free From dessert!
I'm inspired to take these flavours and work on recreating the Coconut Sago pudding we enjoyed and also have a go at the Dine X Design frozen spheres too. Super simple to make, these are definitely a fun little bite-sized pudding :)
Dairy-Free Green Tea Matcha Pudding (from Dine X Design)
- 3 TBSP BLACK SESAME PASTE (I couldn't find this locally so used regular tahini paste)
- 5 TSP CRUSHED BLACK SESAME SEEDS
- ½ CUP CASTER SUGAR
- 4 TSP AGAR AGAR
- 2½ CUPS ALMOND MILK
- 1 CUP COCONUT MILK
- Put the sugar, sesame paste, seeds and almond milk in a medium saucepan and bring to the boil, stirring until all the contents dissolve
- Once boiling, add the agar agar and stir again until it's dissolved
- Add the coconut milk, stir and remove from heat
- Let the mixture sit for 10-15 minutes until cool
- Pour into a mould (the recipe recommends spherical ice cube trays but I used my metal cake ball pan and set them as half spheres, putting them together when they're fully set)
- Serve with a dusting of matcha green tea powder and sesame seeds
- They do tend to melt once out of the fridge so it's worth keeping them refrigerated until you plan to eat them!