Moong Dal Halwa
Lentil Pudding
SINGAPORE
Hateo Hu, also known as walnut paste dessert is a silky, smooth treat originating from Hong Kong and has become popular in Singapore. It’s a warm, comforting dish with a rich, nutty flavor and a touch of sweetness. Despite being called a “paste,” it’s more like a thick soup, making it both unique and delicious.
Shi Ling, who submitted this recipe, recalls fond memories of eating it with her mother in Singapore’s Chinatown. Walnut paste was a regular treat after their Sunday grocery shopping trips. Her mother loved walnuts, often reminding Shi Ling of their health benefits. This dessert was a staple in their family, and it’s still a nostalgic dish for her.
To prepare the walnut paste, start by boiling the walnuts to remove their bitterness. Drain the water, then roast the walnuts until golden. Once roasted, blend them with water and sesame seeds into a smooth paste. In a separate bowl, mix rice flour with water to form a slurry. Combine the slurry with the walnut paste in a pot, adding more water and stirring constantly. As the mixture thickens, sweeten it with black sugar. Once it’s smooth and creamy, top it with coconut cream and serve.
This dish surprised me with how enjoyable it was. The texture was a delightful mix of smoothness and the natural graininess of walnuts. It’s not too sweet, and the touch of sesame adds a wonderful depth. Despite my initial doubts about the strong walnut flavor, I ended up loving it. The coconut cream on top gives it an extra layer of richness, making it a satisfying and comforting dessert that I would happily eat again.
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