Korean Black Sesame Pudding (Heugimja Juk-Inspired)

Toast the black sesame seeds in a dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them.

Combine the toasted black sesame seeds and 1 cup of water in a blender. Blend until very smooth, about 2-3 minutes. Strain the mixture through a fine-mesh sieve into a medium saucepan, pressing down on the solids to extract as much liquid as possible. Discard the solids.

In a small bowl, whisk together the glutinous rice flour with the remaining 1 cup of water until no lumps remain.

Add the sugar and salt to the strained black sesame liquid in the saucepan. Bring to a gentle simmer over medium heat, stirring constantly.

Gradually whisk in the glutinous rice flour mixture into the simmering black sesame liquid. Continue to cook, stirring constantly, for 5-7 minutes, until the pudding thickens to your desired consistency.

Stir in the milk and cook for another 1-2 minutes, ensuring it is well combined and heated through.

Remove from heat and pour into individual serving bowls. Serve warm or chilled.