Chinese Creamy Walnut Dessert Soup
Ingredients
- 160 grams walnuts toasted unsalted
- 20 grams toasted white sesame seeds optional
- 700 ml water
- 100 grams brown slab sugar break into smaller pieces (or regular rock sugar or brown sugar)
- ⅛ tsp salt
- 55 grams evaporated milk (or non-dairy milk of your choice for vegan)
- 30 grams rice flour
- 70 ml water
Instructions
- If the walnuts are not roasted, place them on a baking sheet and roast them in the oven at 350 F (180 C) in a conventional oven, or 320 F (160 C) in a convection oven, for 10 minutes. You can also toast them on a dry pan for 10 minutes over medium heat until fragrant and nutty.
- Set aside to cool down
- Place the walnuts, sesame seeds (if using) and 700ml water in a blender and blend until really smooth. Pour this into a large pot.
- Add the sugar and cook over medium heat until the sugar has melted.
- Stir in evaporated milk and salt and cook over medium-low heat for about 2 minutes
- Combine rice flour with 70 ml of water and mix well to make a slurry. While one hand is stirring the walnut mixture, gradually pour in the rice flour slurry. The slurry will thicken the soup slightly. If you like it thicker, you can make a bit more of the rice flour mixture.
- Serve the walnut dessert soup warm or at room temperature. It is delicious served with some ice as well on a hot summer day
Notes
Recipe from What to Cook Today.
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