Toast the sesame seeds: Heat a small pan over medium heat. Add the seeds and stir for a few minutes until fragrant. Don’t let them burn.
Grind into a paste: Use a food processor or mortar and pestle to grind the seeds into a fine paste. Add a tiny bit of oil if needed to make it smooth.
Mix cornstarch slurry: In a small bowl, combine 2 tablespoons of cornstarch with 1 tablespoon of water. Stir until smooth.
Heat the milk: Pour milk into a saucepan. Add sugar and a pinch of salt. Warm over medium heat until sugar dissolves.
Combine milk and sesame paste: Whisk the black sesame paste into the warm milk. Stir continuously until fully mixed.
Add the cornstarch slurry: Pour in the cornstarch mixture while stirring. Continue to stir until the pudding thickens, about 3–5 minutes.
Add optional flavor: Stir in vanilla extract or a tiny splash of soy sauce for extra depth if desired.
Chill: Pour pudding into small bowls. Let it cool for 15–20 minutes, then refrigerate for at least 2 hours.
Serve: Sprinkle toasted sesame seeds on top and enjoy cold.
