Beijing Sesame Millet Porridge (Miancha)

Name: Beijing Sesame Millet Porridge (Miancha)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1000 g Millet flour (mixed with water); 300 g Sesame paste (stirred with hot sesame oil until smooth); 50 g Sesame oil (heated to 80% hot); 25 g Sesame seeds (dry-roasted until fragrant, cooled, then crushed); 5 g Sichuan peppercorns (dry-roasted until fragrant, cooled, then crushed); 40 g Salt (used in stages: part mixed into the sesame salt, a pinch for cooking); 5 g Ginger powder; 15 g Baking soda (alkaline agent)

Bright yellow in color, with a smooth, velvety, thick texture, this fragrant, delicious snack is a wonderfully flavorful treat.

35 min

Easy

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Beijing Sesame Millet Porridge (Miancha)

Ingredients

Millet flour (mixed with water) 1000 g

Sesame paste (stirred with hot sesame oil until smooth) 300 g

Sesame oil (heated to 80% hot) 50 g

Sesame seeds (dry-roasted until fragrant, cooled, then crushed) 25 g

Sichuan peppercorns (dry-roasted until fragrant, cooled, then crushed) 5 g

Salt (used in stages: part mixed into the sesame salt, a pinch for cooking) 40 g

Ginger powder 5 g

Baking soda (alkaline agent) 15 g

Instructions

Make the Sesame Salt

Roast the sesame seeds and Sichuan peppercorns separately in a pan over low heat until fragrant. Remove from the pan, let cool completely, then crush and mix with a portion of the salt to make the sesame salt.

Prepare the Sesame Paste

Heat a pan over the fire, pour in the sesame oil and heat it to about 80% hot, then pour the hot oil into the sesame paste and stir thoroughly until smooth and well combined.

Cook the Miancha

Add water to a pot and bring it to a boil. Add the baking soda and a pinch of salt, then whisk the millet flour with water until smooth and pour it into the pot. Simmer gently over low heat for 15 minutes. Once cooked, ladle into bowls, drizzle with the prepared sesame paste, and sprinkle with ginger powder and the sesame salt before serving.