Walnut Cream
A traditional dessert known for its refreshing, kidney-nourishing, and strengthening properties.
Ingredients
walnut kernels (soak in warm water to soften and remove the inner skin)
200 g
glutinous rice (wash and soak in clean water for 2 hours)
100 g
date paste (wash the small dates, soak briefly, cook until tender, pass through a sieve, and remove the skin and pits)
100 g
sugar
100 g
osmanthus flowers
5 g
water
1500 g
Instructions
1
Ingredient Preparation
Soak the walnut kernels in warm water to soften them and remove the inner skin. Wash the small dates, soak briefly, cook until tender, then pass through a sieve and remove the skin and pits to obtain the date paste. Wash the glutinous rice and soak it in clean water for 2 hours.
2
Cooking the Walnut Cream
Grind the walnut kernels and glutinous rice into a smooth paste. Place a copper pot over the heat, add 1500 g of water, and bring to a boil. Stir the rice-and-walnut paste together with the date paste until evenly combined, then slowly pour the mixture into the boiling water. Stir gently with a ladle, taking care not to let it stick to the bottom, and simmer over low heat for about 10 minutes. Add the sugar and mix well.
