Chef #928625's Note:
A delicious sweet soup served as a snack and brain booster in China.A classic Cantonese recipe you must try!Brown candy is a type of Chinese brown sugarthat can easily be found in most Asian markets in Packets of 4-6 slabs.From The Wisdom Of The Chinese KItchen By Grace Young.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees F.Meanwhile bring 1 quart of water to boil over high heat.Add the walnuts and boil for i minute.This helps leach out any bitter flavors from the tannins naturally present in the skin.
- 2Drain the walnuts very well,discarding water,and allow to air dry about 5 minutes.Spread the walnuts on a baking sheet and bake 15-20 minutes or until golden.Remove from the oven and cool.
- 3In a food processor ,grind the walnuts with 1/2 cup cold water.Add another 1/2 cup of water and blend until almost smooth.
- 4Whisk together the rice flour with 1 cup water until smooth.Add another 2 1/2 cups of water and the walnut puree.Bring to a boil over medium high heat,whisking constantly so no lumps form.
- 5Cut the sugar into chunks or crush with a hammer and add to the. soup.Reduce the heat to low and simmer,stirring occasionally ,until all the sugar has dissolved,about 10 minutes.
- 6If the soup is very thick you may add an additional 1/2 cup water.
- 7Serve hot,1 1/2 cup per person.
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Nutritional Facts for Chinese Sweet Walnut Soup (Hup Tul Woo)
Serving Size: 1 (356 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 499.5
- Calories from Fat 344
- Total Fat 38.2 g
- Saturated Fat 3.6 g
- Cholesterol 0.0 mg
- Sodium 15.1 mg
- Total Carbohydrate 36.7 g
- Dietary Fiber 4.1 g
- Sugars 22.1 g
- Protein 9.5 g