In a dry saucepan,toast the black sesame seeds until fragrant,then transfer to a blender. Measure 750ml of water and add a little to the sesame seeds,blending to form a paste.

Add the peanut butter and a little more water and blend again to form a paste. Transfer the contents of the blender to a saucepan,using the remaining water to rinse any residue from the blender jug into the pan.

Add the sugar to the saucepan and bring to a simmer. Simmer for 10 minutes,then add the coconut cream and stir well. Add the cornstarch a little at a time until the mixture reaches the consistency of a thick soup. Allow to cool and serve,warm or cold,over (or under) vanilla ice-cream.

Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.

Also try:Adam Liaw's black basil chicken