I bought one big pack of roasted ground peanuts as I wanted to make mee chiam kueh (peanut pancake) only to realise I didn’t have my handy Happycall double pan that I normally would use to make the pancake. I had passed my newly bought pan to my mum sometime back and just totally forgot to order a new set. One more item into my shopping checklist!
Anyway, I was reminded of this very nice peanut paste dessert I had the other day with my girl friend and thought I would make that instead.
While I like my peanut paste creamy and smooth, I don’t like overly thick ones that somewhat stick to the throat when you swallow it so my version of the dessert is a slightly watered-down one. If you like the super thick type, reduce the amount of water or add more ground peanuts to thicken up the mixture to your preference.
I served my peanut paste with black sesame glutinous rice balls just to give it that contrasting texture and flavour so it wouldn’t just be a boring bowl of plain peanut paste. Enjoy!
Peanut Paste Recipe
320g roasted ground peanuts (unsweetened & unsalted), shelled
1 tbsp raw white rice
1 litre water
sugar to taste
black sesame glutinous rice balls (optional), cooked in boiling water
1. In a food processor or blender, combine the peanuts, rice and water and blend till fine.
2. Pour the peanut mixture into a saucepan and bring to a boil. Reduce heat and then simmer for about 1 hour until the peanuts are tender (add a little water if the mixture looks dry). Add sugar to taste. Set aside to cool slightly.
3. Pour the mixture back into the food processor or blender and blend till smooth.
4. Divide the rice balls between serving bowls and then ladle the peanut paste over.