Chinese Black Sesame Seed Porridge(Geema Woo)

• 1/2 cup raw black sesame seed
• 1/4 cup sugar (white or turbinado)
• 5 1/4 cups cold water
• 1/2 cup rice flour (not glutinous rice flour)
• 1/4 cup rock sugar (about 2 ounces)

1. Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.
2. Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste.
3. Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form.
4. Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.
5. Serve 1 cup per person.

black sesame seed, sugar, cold water, rice flour, rock sugar

Taken from www.food.com/recipe/chinese-black-sesame-seed-porridge-geema-woo-489133 (may not work)