Chinese Sweet Walnut Soup (Hup Tul Woo)

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READY IN: 35mins
SERVES: 4
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups shelled raw walnuts
  • 14
    cup rice flour (not glutinous rice flour)
  • 4 12
  • 3
    ounces chinese brown sugar (also called brown candy,1 1/2 slabs)
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DIRECTIONS

  • Preheat 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.
  • Drain 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.
  • In a food processor ,grind the walnuts with 1/2 cup cold water.Add another 1/2 cup of water and blend until almost smooth.
  • Whisk 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.
  • Cut 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.
  • If the soup is very thick you may add an additional 1/2 cup water.
  • Serve hot,1 1/2 cup per person.
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