Creamy peanut soup (花生糊) is a popular Cantonese dessert. This is a type of custard dessert call “Tong Shui” in Cantonese which means sweet soup. Peanut is roasted and ground into paste, which is then cooked with sugar syrup. The soup texture is creamy and smooth with amazingly rich roasted peanut flavor.

Tips: Peanut paste can be prepared in advance and keep refrigerated for future use.

Chinese Version: 花生糊 – 香滑浓郁

Creamy Peanut Sweet Soup

Creamy Cantonese Peanut Sweet Soup | MyKitchen101en

Ingredients:

  • 200 g skinned raw peanuts
  • 500 ml water
  • ½ tbsp glutinous rice flour
  • 60 g granulated sugar
  • ½ tbsp oil
  • 15 g butter
  • ½ tsp salt
 

Instructions:

1 Preheat oven to 180°C (360°F), spread raw peanuts on baking tray, roast in preheated oven until golden brown, about 20 minutes. You may use frying pan/skillet to roast peanuts.

Creamy Peanut Sweet Soup

2 Set aside to cool, process peanuts until fine in a blender. Add in ½ tbsp cooking oil, 15 g butter and ¼ tsp salt, process on high speed until completely smooth, pause to scrape down the sides.

Creamy Peanut Sweet Soup

3 Mix glutinous rice flour with some water, set aside.

Creamy Peanut Sweet Soup

 

4 Bring 500 ml water to boil, add in 60 g granulated sugar, stir until dissolved.

Creamy Peanut Sweet Soup

5 Add in peanut sauce, bring to boil and turn to low heat, stir constantly. Cook for about 5 minutes, add in slaked glutinous rice flour.

Creamy Peanut Sweet Soup

6 Serve warm and enjoy.

Creamy Peanut Sweet Soup