This Japanese Black Sesame Pudding is simple to make from scratch and delivers a silky, deeply flavored dessert with minimal fuss. Using just a few pantry staples and high-quality black sesame paste, you can create an elegant Japanese-style pudding that’s rich, nutty, and perfectly balanced.
Recipe contributed by Lucy. Image credits retained.
A single spoonful of this black sesame pudding may well change how you think about black sesame seeds. While they’re commonly used in savory dishes, their toasted, earthy profile shines in sweets—especially in a creamy pudding where the paste provides concentrated flavor and a beautiful, velvety texture.
If you enjoy Japanese fusion desserts or want to expand your repertoire beyond typical Western sweets, this pudding is an excellent choice: it’s approachable, quick to prepare, and impressive to serve.
✔️ What is Black Sesame Pudding?
Black sesame pudding is a chilled dessert made with black sesame paste blended into milk, sugar, gelatin, and cream. Unlike baked Japanese purin (which is similar to crème caramel and baked without gelatin), this pudding sets in the refrigerator and has a smooth, mousse-like finish.
My inspiration for this recipe came from a tasting at Uji Time Dessert in Berkeley. The intense yet balanced flavor of their black sesame soft serve convinced me to recreate a pudding that captures that same toasted, nutty depth. After several trials and adjustments, this version became a favorite at home.
Black sesame has become a trendy flavor in both Asia and the West, appearing in everything from milkshakes to ice cream. This pudding highlights the ingredient in a refined, dessert-ready format.
❓FAQ
Where to find black sesame paste?
Black sesame paste can be harder to find locally; many people buy it online. Store opened jars in the refrigerator to preserve freshness.
Can I make a vegetarian version?
Yes. Substitute agar-agar for gelatin—about 2 grams of agar powder works in place of a packet of gelatin, but follow package instructions for best results when using agar.
How is this different from Japanese purin?
Purin is baked and has a custard texture closer to crème caramel, usually without gelatin. This black sesame pudding is not baked and uses gelatin to set, resulting in a softer, gelatin-set texture.
Can I use brown sugar instead of white sugar?
You can, but brown sugar will introduce molasses notes that slightly alter the flavor. If using brown sugar, choose a lightly colored type to keep the sesame flavor prominent.
Is this traditional?
This pudding leans more toward fusion than a strictly traditional Japanese sweet, but it uses authentic black sesame paste and evokes familiar Japanese dessert flavors.
What fruit pairs with this pudding?
The pudding is satisfying on its own. If you prefer fruit, very mild options like poached pear or lightly sweetened citrus segments could complement but are not necessary.
What You Need to Make This Recipe
Ingredients
- Black sesame paste
- Whole milk
- Plain gelatin (or agar-agar for vegetarian option)
- White sugar
- Heavy cream
- Optional: sweetened whipped cream for garnish
- Optional: toasted black sesame seeds for garnish
Kitchen Tools
- Small bowl for blooming gelatin
- Scale or measuring cups and spoons
- Small saucepan
- Whisk
- Two large bowls (one for ice bath)
- Hand mixer or whisk for whipped cream
- Small glass bowls or serving dishes
Recipe Variations, Notes & Tips
For quick cooling, use an ice-bath method: place the mixing bowl inside a larger bowl filled with ice water and whisk continuously as the mixture cools. This helps the black sesame stay suspended and prevents it from settling to the bottom of the serving dishes. Always whisk thoroughly when combining the paste with the milk-sugar-gelatin base, then fold in the cream once the mixture has cooled slightly.
How to make Black Sesame Pudding
Ingredients (basic)
- 4 tablespoons black sesame paste
- 1 1/4 cups (300 ml) whole milk
- 1 packet plain gelatin (or 2 g agar-agar powder for vegetarian)
- 2 tablespoons white sugar
- 1/3 cup (100 ml) heavy cream
Garnishes
- Sweetened whipped cream (optional)
- Toasted black sesame seeds (optional)
Instructions
1. Place the gelatin in a small bowl and add a tablespoon or two of cold water to bloom. Set aside for a few minutes. If using agar-agar, follow package directions for hydration and dissolving.
2. Warm the milk in a small saucepan over medium-low heat. Add the sugar and stir until fully dissolved. Remove from heat and whisk in the bloomed gelatin until it dissolves completely.
3. Pour the milk mixture into a deep bowl and whisk in the black sesame paste until smooth and homogenous.
4. Set the mixing bowl into a larger bowl filled with ice water and continue whisking to cool the mixture quickly. Once cooled slightly, whisk in the heavy cream until fully incorporated.
5. Pour the pudding into small glass bowls or decorative dishes. Refrigerate for at least one hour, or until set firmly.
6. Before serving, top with a dollop of sweetened whipped cream and a sprinkle of toasted black sesame seeds. Serve chilled.
Looking for More Japanese Recipes?
Lucy shares many favorite savory and sweet recipes from Japan in her collections, including dishes like tendon (tempura donburi), chicken mizutaki, and traditional New Year’s osechi items. Her recipes focus on authentic techniques and approachable home cooking.
Japanese Black Sesame Pudding Recipe
With just a few simple ingredients, you can have a luscious Japanese dessert ready in no time.
Recipe contributor: Lucy.
10 minutes
1 hour
1 hour 10 minutes
Ingredients
- 4 Tablespoons black sesame paste
- 1 1/4 cup [300 ml / 10oz] whole milk
- 1 packet plain gelatin (or agar-agar for vegetarian)
- 2 Tablespoons white sugar
- 1/3 cup [100 ml / 3oz] heavy cream
- Optional: sweetened whipped cream
- Optional: toasted black sesame seeds
Instructions
- Place gelatin in a small bowl and add a tablespoon or two of cold water to bloom. Set aside.
- Warm the milk in a small saucepan and add the sugar. Once dissolved, stir in the gelatin until it dissolves. Remove from heat.
- Pour into a deep bowl and whisk in the black sesame paste until smooth.
- Place the bowl into a larger bowl of ice water and whisk to cool quickly. Whisk in the heavy cream.
- Pour into serving bowls and refrigerate for at least one hour until set.
- Garnish with sweetened whipped cream and toasted black sesame seeds before serving.
Notes
Use an ice bath to cool the pudding base quickly and keep the sesame paste from settling. Continuously whisk when combining ingredients. For a vegetarian option, replace gelatin with agar-agar following package instructions.
About Lucy
Lucy is a food writer, restaurant critic, and culinary educator with deep roots in Japanese cuisine. She ran a cooking school, contributed recipes and insights through her newsletter and blog, and published cookbooks that explore traditional and home-style Japanese dishes.
Her recipes emphasize authentic techniques and approachable flavors, making Japanese cooking accessible for home cooks.