Hetao Hu

SINGAPORE

The best of what a walnut can become

SUBMITTED BY

Shi Ling

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.

Ingredients
  

  • 2 cups walnuts
  • ¼ cup rice flour DO NOT use glutinous rice flour
  • 3 Tbsp black sugar, e.g. Gula Melaka you can also go for brown or white sugar, it’ll just be less caramelly
  • 1-2 Tbsp sesame seeds
  • 1 Tbsp coconut cream

Instructions
 

Removing the walnut skins

  • This step removes the bitterness in the skin of the walnuts. Boil a pot of water, and put 2 cups of walnuts in the boiling water for 1-2 minutes.
  • Remove the walnuts from the pot, and dab the walnuts dry with a paper towel. Throw the water away.
  • You may peel off the loosen walnut skin if you want to, but it’s not necessary as most of the bitterness should be gone now. At this step, you can taste test the walnuts to see if it’s still bitter. If it’s still bitter, boil it once more, and if it’s still bitter… then these walnuts aren’t good.

Roast the walnuts

  • Preheat the oven to 300℉. Lay the walnuts in a single layer on a baking tray and roast the walnuts for 10 minutes, until it is golden brown. Keep an eye on the walnuts, do not let it burn.
  • Remove from oven, and let it cool.

Preparing the walnut paste

  • Add the walnuts to a food processor with 1 cup of water and sesame seeds.
  • Grind until you have a smooth paste.

Making the soup

  • Add rice flour and 1 cup of water to a bowl, and whisk until there’s no clumps.
  • Add the rice flour slurry, walnut paste, and 2 cups of water to a pot.
  • Cook the mixture over medium heat. Stir constantly to ensure the bottom and sides doesn’t burn. When it starts to boil, reduce the heat down to simmer.
  • Add sugar to taste. In South East Asia, black sugar like Gula Melaka is preferred for desserts, but you can use other sugar.
  • Simmer for another 10 minutes, or until it is reduced to a thick creamy soup.
  • Serve the dessert once it cools with a drizzle of coconut cream on top.
Course: Dessert
Region: Asia
Diet: Gluten Free

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