Chinese Sweet Walnut Soup (hup Tul Woo)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 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.