Chinese Walnut Dessert Soup 核桃糊
This delectable and decadent creamy Chinese Walnut Dessert Soup 核桃糊 is easy to make and truly satisfying with the toasty, nutty rich flavor of toasted walnuts and the caramel notes of the slab sugars. If you like nuts, you’ll go nuts over this sweet soup!
- Prep time
- 2 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cups shelled walnuts
- 1 cup cold water
- 1/4 cup rice flour 米粉
- 3 cups water
- 1 1/2 slabs Chinese slab sugar 片糖
Instructions
- 1
Preheat the oven to 300 F.
- 2
Add water to a small pot and bring to a boil. Add in the walnuts and let boil for a minute. This will remove most of the bitterness from the walnut's skins. Pour through a sieve and shake walnuts dry.
- 3
Place the walnuts in one layer on baking tray. Bake for 15 mins or until the walnuts are golden brown in spots. Keep a close eye on them to prevent any burning. Remove from oven and let the walnuts cool completely.
- 4
Put walnuts in food processor with half of the cold water and blitz. Add in the rest of the cold water until a smooth paste is formed.
- 5
Whisk rice flour with 1 cup of water until no clumps. Add rice flour slurry, 2 cups water and walnut paste to a deep large pot. Heat over medium heat, stirring constantly, until mixture boils then turn down the heat to a simmer.
- 6
Dice up slab sugar and add to the pot. Let simmer 10 mins or until reduced to a slightly thickened creamy soup. Note that the deep large pot is used because this soup has a tendency to bubble up. Reduce heat as needed to prevent bubbling over.
- 7
Scoop into small bowls and serve hot. Keeps covered in the fridge for up to 3 days. Enjoy!