Peanut Butter
1.
The ingredients are ready.
2.
First, soak the raw peanuts and glutinous rice together for more than 3 hours to soften them. To save trouble, I usually soak them overnight.
3.
Put the soaked peanuts and glutinous rice into a blender, and add 250ml of water to make a slurry.
4.
Use a screen to filter out the scum in the slurry
5.
Pour the filtered slurry into the pot, add sugar, and heat on low heat.
6.
Be sure to stir while heating, otherwise the glutinous rice ingredients will agglomerate. As the heating time is extended, the liquid will become thicker and thicker. Keep heating until bubbling to turn off the heat.
Tips:
Peanuts are made of dried peanuts with skins. In summer, fresh peanuts are unearthed. Fresh peanuts are sweeter. Peanuts with skins will have an earthy smell, which can be removed by soaking for a long time.
The glutinous rice is added to thicken the butter, and the peanut paste after cooking is thick and smooth.
Never use a soymilk machine with heating function to make it, otherwise it will agglomerate and cannot be filtered.
Don't waste the filtered residue. Add a little flour and a little salt to mix well to make peanut cakes. Place them in a pan and bake them until they are golden brown on both sides, crispy and crispy. The taste is very good!