Main Ingredients:
Peanuts: 60g; Milk: 200g; Water: as needed; Sugar: 30g; Glucono delta-lactone: 1.8g.
Additional Ingredients:
Osmanthus: as needed; Rose petals: as needed.
Taste: Sweet; Technique: Cooking; Time: 45 minutes; Difficulty: Moderate.
Detailed Steps for Making Peanut Milk Pudding
Spread peanuts on a baking tray, bake in the oven at 160 degrees for 10 minutes, then cool and rub off the red skins.
Prepare milk and sugar, peeled peanuts can be used directly, or soaked in water if time permits.
Pour peanuts into a blender with about 600ml of water, blend until smooth.
Pour the peanut mixture into a small milk pot, strain it, and use a fine cloth for better filtering. Boil milk and sugar, stirring constantly to prevent sticking. For a traditional peanut paste, you can add 20g of glutinous rice to the ingredients, blend, strain, and cook into a paste.
Prepare 1.8g of glucono delta-lactone separately to solidify the mixture.
Dissolve the glucono delta-lactone in a cup of warm water.
Once the milk peanut mixture boils, remove from heat, stir in the glucono delta-lactone, cover and let sit for about 15 minutes.
After cooking, you’ll have a bowl of peanut milk pudding, similar to tofu pudding or ginger milk custard. The filtering process may affect the appearance slightly, but it tastes great.
Serve the pudding in a bowl, sprinkle with osmanthus and rose petals, drizzle with honey, and enjoy.
