As you know, this is not easily available unlike 花生糊 and I do remembered eating 花生糖水 when I was young. So I bought a bowl to bring back some sweet memories. It was a little too sweet for me though.
Ya, I am on the road to seek more nostalgic food that I ate when I was young and this is one of them.
Initially I thought making this dessert will be as easy as ABC but after some researching, I was wrong. The cyber world didn't manage to give me the information that I wanted.
This simple looking bowl of dessert is seriously made from lots of love and patience and I nearly gave up after 10 hours of boiling! Enough of it as I know I will never be able to achieve that melt in the mouth texture without some "key" component of softening these peanuts.
A good quality bowl of Peanut Sweet Soup 花生糖水 must have a milky base, peanut intact and yet melt in the mouth peanuts.
I did achieve that milky base after 3 hours of boiling but I see no end of the journey for that melt in the mouth result.
Now peeps, if you ever see this being sold, quickly grab a bowl because it is hard to replicate this at home!
In the meantime, if anyone in your family that knows of a easier way to cook this, can you share your tips with me please.
You might suggest air pressure cooker but my rubber tubing for the pressure cooker is too old and it doesn't seal off the pressure. Now I need to source for a new tubing as well.
Thank you and in the meantime, please join me on this Peanut Sweet Soup 花生糖水. I did cook this with lots of love and patience.
Findings: After 10 hours of cooking it, I still didn't get that melt in the mouth texture. And when I added in the slab sugar, the milky base seems to disappear as well.
What you need:
300g white peanuts, with skin removed
Water (continuous topping up with hot water)
Slab brown sugar (to taste)
Wash peanut and remove any impurities. Split the peanuts into halves.
Bring a pot of water to a boil and add in peanuts. Bring it to a brisk boil and turn off heat. Let it sit for one hour.
Drain off warm water and add in boiling water, let it sit overnight.
Drain and replace 8 cups of water and bring to a boil with the peanuts.
Keep topping up with hot water if the peanut soup runs low.
By 3 hours, you should be able to see a milky base soup.
Cook for another 2 hour or until peanut has turned soft.
Add in slab sugar, and continue to boil until sugar dissolved.
Serve hot or cold with a dough fritters (optional)