Peanut Paste or known initially as Fah Sang Wu. It is a famous Cantonese dish that has a dominant peanut flavour. Also, the texture of this dish is very smooth and condense.
In Malaysia, this dish is usually served warm. Sometimes, it even comes with a side of red bean pancake. Their unique tastes go amazing together.
On the other hand, some people also serve it with glutinous rice balls. And there are so many other things that can go along with the peanut paste.
Preparing the dish isn’t much of a hassle as the ingredients are natural to find. Also, the effort needed to make this dish is the bare minimum. Time taken is about 30 to 40 minutes.
Ingredients:
- ½ a pound of skinless and roasted peanuts
- Two tablespoons of toasted sesame seeds
- 3 cups 1/2 cup water that is divided
- 1/4 cup of sugar
- One tablespoon of rice flour
Instructions:
- Pour ½ a pound of skinless roasted peanuts, two tablespoons of toasted sesame seeds and also 3 cups of water into a blender. Blend the peanuts until it turns into a fine paste.
- Pour the peanut puree in a saucepan and place it above a medium-high heat. Then, add 1/4 cup of sugar and a teaspoon of salt.
- Once the peanut puree starts to boil swiftly, decrease the heat to medium, then let the peanut puree to bubble for 15 more minutes while constantly stirring it so that it doesn’t end up burning or getting stuck to the pan.
- After the puree has bubbled, test it for taste and also consistency. If necessary, add more sugar and salt according to however much is needed.
- If the constancy is still a little bit rough, let the cream to cool down slightly.
- Blend it again for a minute.
- Letting the puree boil would have given the peanuts a chance to soften, which will also make it easier for it to blend smoothly.
- In a small bowl, add one tablespoon rice flour and 1/4 cup water. Mix it well to remove all of the clumps.
- Then, pour the corn starch mixture into the peanut puree as it boils. Stir constantly until it starts to condense.
- Then, remove the puree and pour them into separate bowls. Garnish the Sweet Peanut Cream with chopped peanuts to make it look presentable.
- Serve it while it is still warm.
