Description
A unique warm Taiwanese dessert where raw peanuts are simmered to the absolute limit—crumbling between fingers—into a gently sweet soup. Dunking fried dough (Youtiao) replaces mochi.
Restaurants serving Peanut Soup
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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
- Raw peanuts(skinless)
- Rock sugar
- Water
- Youtiao(for dipping)
Instructions
- [Authentic Recipe]
- [Peanut Prep] Soak raw peanuts (shelled, white) in plenty of water overnight.
- The most important prep: briefly parboil soaked peanuts and carefully remove the thin skins (this makes the soup pure white and clean).
- Put peanuts in a pot with plenty of water, bring to a boil on high.
- Cover and simmer very slowly on low for over '3-
- hours' (or ~
- hr in a pressure cooker).
- When the peanut crunch completely vanishes, becoming 'Mianmi (fluffy/gooey)' enough to crush with the tongue, add rock sugar (or white sugar) for a gentle sweetness.
- [Serving] Pour hot peanut soup into a bowl. Ordering 'Youtiao' (Taiwanese long fried dough stick) alongside is Taiwanese common sense.
Learn more Spice, substitutes, tips
Key spices
Rich、natural sweet aroma of peanuts
Substitutes at Japanese supermarkets
Re-simmer store-bought boiled peanuts sweetly
Pairing
Youtiao (Taiwanese fried dough) or Peng Bing
Trivia
[For Everyone] The peanut version of Japanese Oshiruko. Taiwanese love peanuts (Hua Sheng); this soup is highly active as a Douhua topping or shaved ice ingredient. The cloudy white soup proves the peanut oil and extracts have fully dissolved.
Eating tips & etiquette
[Unique Eating] Tear the crispy 'Youtiao (fried dough)' and dunk it heavily into the hot soup, slurping it with peanuts once it turns soggy from absorbing the liquid!
Allergen
Peanuts