Chinese Sweet Walnut Soup Hup Tul Woo Recipes

WALNUT SOUP

Steps:

• Preheat oven at 350°F. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
• Place the cooled walnuts in a food processor or blender with 1/2 cup cold water, and process until almost a smooth paste, scraping down sides of work bowl. Add 1/2 cup cold water and process until almost smooth.
• In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce heat to low, and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot (no more than 1 1/2 cups per person.)

CHINESE TARO ROOT CAKE (WOO TUL GOW)

Steps:

• In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes).
• In another bowl, mix flour and starch in water.
• Heat 9-inch round pan with a little oil.
• Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes.
• Mix taro into flour mixture.
• Add pork.
• Pour into oiled pan.
• Drain and squeeze mushrooms dry.
• Cut off and discard stems and mince the caps.
• Top cake with garnishes.
• Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer.
• Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes).
• Cool and cut into slices.