Chinese Sweet Walnut Soup (Hup Tul Woo) - cooking recipe

Ingredients

2 cups shelled raw walnuts
1/4 cup rice flour (not glutinous rice flour)
4 1/2 cups cold water
3 ounces chinese brown sugar (also called brown candy,1 1/2 slabs)

Preparation

Preheat oven to 350 degrees F.Meanwhile bring 1 quart of water to boil over high heat.Add the walnuts and boil for i minute.This helps leach out any bitter flavors from the tannins naturally present in the skin.
Drain the walnuts very well,discarding water,and allow to air dry about 5 minutes.Spread the walnuts on a baking sheet and bake 15-20 minutes or until golden.Remove from the oven and cool.
In a food processor ,grind the walnuts with 1/2 cup cold water.Add another 1/2 cup of water and blend until almost smooth.
Whisk together the rice flour with 1 cup water until smooth.Add another 2 1/2 cups of water and the walnut puree.Bring to a boil over medium high heat,whisking constantly so no lumps form.
Cut the sugar into chunks or crush with a hammer and add to the. soup.Reduce the heat to low and simmer,stirring occasionally ,until all the sugar has dissolved,about 10 minutes.
If the soup is very thick you may add an additional 1/2 cup water.
Serve hot,1 1/2 cup per person.