With only 3 ingredients and a pressure cooker or rice cooker, you can make warming, cozy, and full of peanut flavor Taiwanese Sweet Peanut Soup!
Prep Time9 hourshrs
Cook Time30 minutesmins
Resting Time30 minutesmins
Total Time10 hourshrs
Course: Soup
Cuisine: 亞洲, 台灣料理
Keyword: 10 ingredients or less
Servings: 4people
Author: Nora Hsu
Equipment
A pressure cooker or rice cooker
Ingredients
270ml (1+1/8 cup)raw shelled peanuts
630ml (2 1/2 cup + 2 Tbsp)wateror adjust the amount according to your pot.
Apinch ofsalt
4Tbsprock sugarto taste, if you can, ground them ahead*
Instructions
Soak the peanut for 6 - 8 hours or overnight.
Drain out the water from the peanut. Place them in a freezer-safe container or a bag. Freeze for 3 - 4 hours.
Transfer the peanuts into a pressure cooker along with the water. Wait for a while to let the peanut defrost. Then peel their skin off. (It should be easy because of the soaking and freezing process.)
Add a pinch of salt to the peanuts. Cook for 25 - 30 minutes or until the peanuts is soft. If you're using rice cooker (this kind like I have), add 180 ml water to the outer pot to cook, and let the peanut soup stay in the cooker for another hour once the cooker is done. If you still find the peanut not soft enough, repeat the same cooking process.
Once the peanuts are soft, add sugar to taste. Enjoy.
Notes
*Rock sugar is comparatively hard to dissolve, so I usually grind them in my blender before adding them to my dish.
Storage: Store the leftover in the fridge for 3 days or 2 weeks in the freezer.