Skinned peanuts simmered slowly until they are soft enough to crush with your tongue, in a lightly sweet, cloudy broth. The long cook turns the soup naturally milky and nutty without any thickener. Makes 6 servings in about 6 hr 55 min.
Prep15 min
Cook150 min
Cooling4 hr 10 min
Total
6 hr 55 min
Servings
6
DietGluten free, Vegan
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
2 cups (250 g)raw skinned peanuts, picked over
6 ⅓ cups (1500 ml)water, for soaking, for the soak
1 tsp (5 g)baking soda, about 1 tsp
6 cups (1400 ml)water, for the soup
¼ oz (10 g)pandan leaves, about 3 leaves, tied in a knot
Rinse the raw skinned peanuts. Stir the baking soda into the 1500 ml soaking water in a large bowl, add the peanuts and soak at room temperature for 4 hours.
Drain the peanuts, cover them with fresh cold water, soak 10 minutes and drain again. Repeat the rinse once more so no soda taste remains.
Bring the 1400 ml water to a boil in a heavy pot. Add the peanuts and pandan leaves and return to a boil, skimming off any foam.
Lower the heat, set the lid ajar and simmer very gently, stirring now and then, until the peanuts are completely soft and crush easily between two fingers, 2 to 2 1/2 hours. Top up with a splash of hot water if the level drops below the peanuts.
Remove the pandan leaves. Add the rock sugar and simmer until dissolved, about 5 minutes; taste and adjust the sweetness.
Serve hot in small bowls, with a few spoonfuls of peanuts in each.
Tips
Add the sugar only once the peanuts are soft; sugar firms them up and stops them softening.
The baking-soda soak is what gives the meltingly soft texture; if you can buy jian shui (lye water), use 1 tbsp (15 ml) in place of the baking soda.
Use skinned (blanched) raw peanuts, not roasted ones, or the soup turns brown and the nuts never soften.
Cool leftover soup within 2 hours and keep it refrigerated.
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Plan on 15 minutes of prep and 2 hours 30 minutes of cooking, plus 4 hours 10 minutes to rest. The recipe makes 6 servings.
How should I store sweet peanut soup?
Cool, cover and refrigerate for up to 3 days. Reheat gently, adding a little water if it has thickened.
Can I make sweet peanut soup ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
A Chinese dessert soup sold at Singapore hawker dessert stalls, where skinned peanuts are soaked in alkaline water and simmered for hours until they melt in the mouth, often served with glutinous rice balls. Serve it with oolong tea.
Variations
With glutinous rice balls: add 12 small tang yuan to the finished soup and simmer 3 to 5 minutes, until they float.
Pressure-cooker version: after soaking, cook the peanuts with the water and pandan leaves at high pressure for 45 minutes with natural release, then add the sugar.
Creamier version: stir in 200 ml (generous 3/4 cup) unsweetened soy milk with the sugar and heat just to a simmer.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
314Calories / serving
20.4gFat
26.8gCarbs
10.8gProtein
21.8gSugar
Whole recipe (6 servings):
~1884 cal ·
122g fat ·
161g carbs ·
65g protein ·
131g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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