Soy Milk Jelly with Peanut Soup

Name: Soy Milk Jelly with Peanut Soup
Total time: 7200 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: [Peanut Soup]; 12 oz (340 grams) raw peanuts, shelled; Rock sugar, to taste; [Soy Milk Jelly]; 3 cups soy milk (about 720 ml); 3 packets unflavored gelatin

凱茜媽咪の廚房 @Kathy_kitchen

Years ago, there was a TV commercial that said, “Using a computer to pick peanuts…” The soft, tender, creamy peanuts were so tempting. I love eating peanuts, but I was always worried they wouldn’t cook through or turn out creamy, so I hesitated to try making peanut soup. Anyone who’s made peanut soup knows that even with patience and long simmering, you don’t always get that perfectly creamy texture. I finally bought some peanuts and experimented twice—ending up with a smooth, delicate, and delicious peanut soup. You just need an electric rice cooker—no need to watch the stove. It’s easy and relaxing. Paired with soy milk jelly made from soy milk and gelatin, this is a healthy, refreshing, and irresistible summer treat.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

2 hours

Serves 5 servings

[Peanut Soup]
12 oz (340 grams)raw peanuts, shelled
Rock sugar, to taste
[Soy Milk Jelly]
3 cupssoy milk (about 720 ml)
3 packetsunflavored gelatin

Saved

Steps

2 hours

1

Rinse the shelled peanuts and soak them in water for at least 2 hours to let them absorb water and expand.
2

Place the soaked peanuts in a freezer-safe, airtight container and freeze overnight.
3

Without thawing, put the frozen peanuts directly into the inner pot of an electric rice cooker. Add enough water to cover the peanuts by about 2 inches (5 cm). Add 2 cups of water to the outer pot and start cooking.
4

When the cooker switches off, leave the lid closed and let the peanuts steam for another 20–30 minutes.
5

Open the lid, add more water to the inner pot to cover the peanuts by about 2 inches (5 cm) again. Add 2 cups of water to the outer pot and cook a second time.
6

When the cooker switches off, leave the lid closed and let the peanuts steam for another 30 minutes.
7

Open the lid and add rock sugar to taste.
8

Enjoy the creamy, delicate peanut soup.
9

[Soy Milk Jelly Instructions]
Prepare 3 cups soy milk and 3 packets (7 grams each) unflavored gelatin.
10

Pour 2 1/2 cups soy milk into a pot and heat over medium-low heat.
11

Dissolve 21 grams gelatin in 1/2 cup soy milk, stirring well.
12

Pour the gelatin mixture into the heated soy milk.
13

Bring to a boil, making sure the gelatin is fully dissolved, then remove from heat and pour into molds.
14

Let cool, then refrigerate until set. The next day, remove the soy milk jelly from the molds and cut into cubes.
15

Drizzle the soy milk jelly with brown sugar syrup and sprinkle with roasted soybean flour for a sweet, fragrant treat. Add some peanut soup for a smooth, creamy, and refreshing dessert.
16

Creamy peanuts and soy milk jelly make the perfect summer treat.
17

A dessert even Grandma loves.
18

[Tip]
Freezing the peanuts breaks down their structure, shortens cooking time, and makes them extra creamy.