Monday, October 25, 2010

Fah Sang Wu



When I was young, this is the dessert I look forward to at the end of the nine course dinner at wedding banquets. I love this more than the shark fin soup. It is served with 'woh peng'..a kind of red bean paste pancake...yummy. Now that I am older, I would still go ga ga over it. When I saw the recipe featured in one my favourite magazines - Flavours - a bi-monthly food magazine from Malaysia, I immediately put it on my 'to bake/cook' list.

You will need :
400g smooth, unsweetened peanut butter (Blend 400g roasted, skinned peanuts with 4g salt)
85g brown sugar or to taste
1 litre hot water
2 tbsps rice flour mixed with 4 tbsps water to a smooth paste
  • In a saucepan, combine the peanut butter,sugar and water and stir until smooth, bring to boil over medium heat.
  • Stir in rice flour mixture and bring back to boil over low heat, stirring continuously.
  • Remove from heat and serve hot or cold.

You can make homemade peanut butter too by blending 80g of honey into the freshly blended peanut paste. For chunky peanut butter, stir in chopped roasted peanuts. So, I guess it is healthier but I am not sure how long it can be kept. There is another easier way of getting the peanut paste. You can buy freshly blended peanut paste from Carrefour. You can save time and do not need to roast and blend the peanuts on your own :)...I have yet to try.

1 comment:

SIG said...

I love this and had it once can't remember where and it was so beautiful but never again after that have I tasted one as good. Those instant ones just don't make the grade!

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