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