Walnut Dessert Soup (合桃露)

Ingredients

• 2 cups walnuts, shelled
• ¼ cup rice flour
• 1 slab / 3 oz Chinese brown/red sugar (片糖), cut into small chunks
• water

To Prepare

1. Preheat oven to 350°F.
2. In a large saucepan, bring 4 cups water to a boil over high heat.
3. Add the walnuts and boil, uncovered, 1 minute. Drain well.

1. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes (or until golden) and cool on a rack.

1. Place the cooled walnuts in a blender with ½ cup cold water, and process until almost smooth.
2. Add ½ cup cold water and continue processing.

1. In a saucepan, whisk the rice flour with 1 cup water until smooth.

1. Stir in the walnut puree and 1 ½ cups cold water.
2. Heat over medium-high heat, stirring constantly, until the mixture comes to a boil.
3. Add the chunks of brown/red sugar, reduce heat to low, and simmer 10 minutes, stirring occasionally.

1. The result should be soupy, but a bit thick. If the mixture is too thick, add up to ½ cup more water.