Cooking Instructions
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Step 1
Pour
Dry Roasted Peanuts (1 1/2 cups)
,
Toasted White Sesame Seeds (2 Tbsp)
, and
Water (3 cups)
into a blender.
Step 2
Blend the peanut mixture into a fine puree.
Step 3
Pour the mixture into a small saucepan and set it over medium-high heat. Bring to a boil. Add
Granulated Sugar (1/4 cup)
and
Pink Himalayan Sea Salt (1 tsp)
. Reduce the heat to medium and allow the peanut cream to simmer for 15 minutes while stirring frequently.
Step 4
In a small bowl, combine
Rice Flour (1 Tbsp)
with
Water (1/4 cup)
Stir thoroughly to remove all clumps.
Step 5
Pour the rice flour mixture into the peanut cream. Stir constantly until it starts to thicken.
Step 6
Serve while still warm. Top with chopped roasted peanuts if desired.
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