Walnut Cream
Walnut pudding is a traditional Beijing-style sweet dessert with a smooth, creamy pureed consistency. It features a light grayish hue with subtle reddish tones, a fine, delicate texture, and a sweet, fragrant flavor that is moist and rich without being cloying or heavy on the palate.
Ingredients
walnut kernels (blanched in boiling water to remove skins, rinsed with cold water)
200 g
red dates (boiled until swollen, then peeled and pitted)
50 g
polished rice (rinsed and soaked in warm water for 2 hours)
50 g
white sugar
200 g
water (200 g for grinding, 500 g for cooking)
700 g
Instructions
1
Step 1
Blanch the walnut kernels in boiling water to loosen the skins, peel them off, then rinse with cold water. Drop the red dates into a pot of boiling water and cook until swollen, then remove, peel, and pit them. Rinse the rice clean and soak it in warm water for 2 hours.
2
Step 2
Finely chop the walnut kernels and red dates together, add the soaked rice along with 200 g of water, and stir into a porridge-like consistency. Then pass the mixture through a mill to grind it into an extremely fine walnut paste.
3
Step 3
Transfer the walnut paste to a copper pot, add the sugar and 500 g of water, and stir to combine. Place the pot over the heat and stir constantly with a small copper spoon; once the paste comes to a boil, it is ready.
