Mixed Peanut Rice Milk and Soy Milk (Hunjiang)
ピーナッツのコクと豆乳のまろやかさ！台湾の「飲むピーナッツバター」の最強ブレンド
Description
A 'Hunjiang' known only to Taiwanese, mixing half-and-half sweet 'Mijiang' (gooey boiled roasted peanuts and rice) and light 'soy milk (Doujiang)'.
Restaurants serving Mixed Peanut Rice Milk and Soy Milk (Hunjiang)
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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
- Roasted peanuts
- White rice
- Soy milk(Doujiang)
- Sugar
- Water
Instructions
- [Authentic Recipe]
- [Make Mijiang] Blend roasted peanuts and rice (white rice) into paste, simmer with massive sugar until gooey potage.
- [Make Doujiang] Prepare unsweetened (or low-sugar) fresh soy milk squeezed from soybeans.
- Pour hot (or chilled) Mijiang and Doujiang in '1:1' ratio into cup.
- Mix firmly with muddler to finish.
Learn more Spice, substitutes, tips
Key spices
Intense roasted peanut aroma and soy scent
Substitutes at Japanese supermarkets
(Irreplaceable due to Taiwan's unique drink)
Pairing
Mantou(Taiwan steamed bun)、Shuijianbao(Pan-fried meat buns)
Trivia
[For Everyone] 'Mijiang' has supreme peanut savoriness and sweetness, but is gooey, heavy, and high-calorie. Cutting it with light 'soy milk' exquisitely neutralizes sweetness and heaviness, making this 'Hunjiang'. A secret-menu-like golden blend Taiwan breakfast connoisseurs flock to order.
Eating tips & etiquette
[Unique Eating] Dip Taiwan fried dough 'Youtiao' into this 'Hunjiang', letting the bread absorb peanut sweetness and soy milk richness gooey-ly before eating!
Allergen
Peanuts, Soy