Description
A thick, rich, savory drinkable sweet unique to Taiwan, made by grinding roasted peanuts and white rice, simmering them, and sweetening with brown sugar.
Restaurants serving Mijiang (Peanut Rice Milk)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White rice
- Peanuts
- Brown sugar
- Water
- White sesame(optional)
Instructions
- [Authentic Recipe]
- Soak raw white rice (or a blend with some glutinous rice) in water for a few hours to soften.
- Dry-roast raw peanuts (skinless) in a pan slowly until golden and the savory aroma explodes (or oven-roast). Roasting a little white sesame with them is also popular.
- Put drained rice, roasted peanuts, and plenty of water in a blender, grinding into a very smooth liquid with zero grittiness.
- Transfer this liquid to a pot and heat on medium. Since rice starch burns easily, stir constantly from the bottom with a wooden spoon.
- When it thickens and boils, add brown sugar (or red sugar) and simmer further. Done when it achieves a rich, brown potage-like thickness. Drink warm in winter, chilled in summer.
Learn more Spice, substitutes, tips
Key spices
Intense roasted peanut aroma
Substitutes at Japanese supermarkets
Dissolve store-bought peanut butter in soy milk, thicken with potato starch
Pairing
Shuijianbao or Meat buns
Trivia
[Trend] One of the top two Taiwanese breakfast drinks alongside soy milk. With nut savoriness and brown sugar richness, it's satisfying like a 'slurpable sweet'. Rich in Vitamin E, very popular among women.
Eating tips & etiquette
[Unique Eating] Order 'Hunjiang' (Mixed Milk), a 50/50 mix of Doujiang (Soy Milk) and Mijiang, to taste the best of both at once!
Allergen
Peanuts, Sesame