Not too difficult to prepare if using a slow cooker and definitely very economically as the quantity is enough to serve a family of 10. Best to serve with 'yu char koay' or even plain croissants. I even tried with cream crackers when there is no 'yu char koay' or croissants.
600 gm skinless peanuts [sort out the rotten ones or shells] - do not wash
2 litres water
200 gm sugar or more to taste
3 - 4 screwpine leaves [pandan leaves] - wash and knotted
- Boil enough water in a sauce pot till boiling. Add in peanuts. Boil for a while and drain peanuts in a colander. Do not wash peanuts with tap water.
- Boil 2 litres water in slow cooker then add in boiled peanuts and screwpine leaves. Cover and continue boiling boiling on high heat till peanuts are soft [takes several hours] then add in sugar to taste [ add more sugar if you prefer a sweet dessert]. Turn slow cooker to low heat to keep peanut soup warm before serving.
- Alternatively, used boiled hot water instead of boiling water in slow cooker.
Note: Was told the peanuts should be washed with hot water so that the peanuts will get soft and tender faster and the texture is like those sold commercially. See photos - already cooked peanut soup. Quantity of water and sugar can be adjusted according to preference.