Fujian Peanut Soup

Flower-raw soup — huāshēng tāng — is a beloved Fujianese sweet that defies Western categorization. Served in teahouses and street stalls from Fuzhou to Quanzhou, it is essentially raw peanuts slow-simmered for hours until they become almost impossibly soft, the broth turning sweet and milky with their natural oils. In Fujian it is eaten warm as a breakfast dish, a between-meal snack, or a light dessert, sometimes with a chewy glutinous rice ball submerged in the bowl. Its simplicity is the point.

Serves: 4

Ingredients

• 300g (10½ oz) raw skinless peanuts (or skin-on, rubbed clean)
• 1.8 litres (7½ cups) water
• 80g (⅓ cup) rock sugar, or to taste
• ¼ tsp salt
• Optional: 8 small glutinous rice balls (tangyuan), cooked separately

Instructions

1. Rinse the peanuts thoroughly under cold water. Place in a large heavy pot with the 1.8 litres of water. Bring to a boil over high heat, then reduce to the lowest possible simmer.
2. Simmer uncovered for 1 hour 30 minutes, skimming any foam in the first 20 minutes. Add more water if the level drops below the peanuts.
3. After 90 minutes, the peanuts should be very soft and creamy — press one between your fingers; it should offer no resistance. Add the rock sugar and salt, stirring until dissolved.
4. Simmer for a further 10–15 minutes until the broth is lightly milky and the sugar has fully integrated.
5. Ladle into small bowls. If using, place 2 glutinous rice balls in each bowl. Serve warm.

Cook's Notes: A pressure cooker reduces the simmering time to 35–40 minutes. The soup can be refrigerated for up to 3 days — the broth thickens as it cools and is equally delicious reheated. For a richer texture, blend a ladleful of peanuts with some broth and stir it back in.