Best 2 Chinese Sweet Walnut Soup Hup Tul Woo Recipes

Chinese sweet walnut soup, also known as hup tul woo, is a classic Cantonese dessert that is enjoyed by people of all ages. It is a sweet, creamy, and nutty soup that is perfect for a cold winter day. The soup is made with walnuts, rock sugar, white fungus, lotus seeds, barley, and dried longan. The walnuts give the soup its distinctive nutty flavor, while the rock sugar and white fungus add sweetness and creaminess. The lotus seeds and barley add a chewy texture, and the dried longan add a subtle floral flavor. Hup tul woo is a healthy and delicious soup that is easy to make at home.

Let's cook with our recipes!

WALNUT SOUP

Walnut Soup image

Provided by Grace Young

Categories Soup/Stew Nut Dessert Vegetarian Walnut Healthy

Yield Makes 4 servings as a tonic

Number Of Ingredients 3

Ingredients

2 cups shelled walnuts, about 8 ounces
1/4 cup rice flour
1 1/2 slabs brown candy (peen tong), about 3 ounces

Steps:

Preheat oven at 350°F. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
Place the cooled walnuts in a food processor or blender with 1/2 cup cold water, and process until almost a smooth paste, scraping down sides of work bowl. Add 1/2 cup cold water and process until almost smooth.
In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce heat to low, and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot (no more than 1 1/2 cups per person.)

CHINESE TARO ROOT CAKE (WOO TUL GOW)

Chinese Taro Root Cake (Woo Tul Gow) image

Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap.

Provided by littleturtle

Categories Breakfast

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

1 cup rice flour (NOT glutinous rice flour)
1 cup cornstarch
3/4 cup water
4 cups taro root, washed, peeled and cubed (1 lb)
2 teaspoons shoyu
1 teaspoon oyster sauce
1 teaspoon salt
2 cups roasted pork loin, chopped
4 dried Chinese mushrooms
1/4 cup char siu pork, chopped
3 green onions, chopped
1/2 lb chinese olive, chopped (lam see)

Steps:

In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes).
In another bowl, mix flour and starch in water.
Heat 9-inch round pan with a little oil.
Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes.
Mix taro into flour mixture.
Add pork.
Pour into oiled pan.
Drain and squeeze mushrooms dry.
Cut off and discard stems and mince the caps.
Top cake with garnishes.
Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer.
Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes).
Cool and cut into slices.

Nutrition Facts : Calories 124.8, Fat 1.9, SaturatedFat 0.3, Sodium 392.2, Carbohydrate 25.8, Fiber 2.1, Sugar 0.4, Protein 1.4

Tips:

Use fresh walnuts. Fresh walnuts have a sweeter, more delicate flavor than store-bought walnuts. If you can't find fresh walnuts, you can use store-bought walnuts, but be sure to soak them in water for at least 30 minutes before using to help remove any bitterness.
Don't overcook the walnuts. Overcooked walnuts will become tough and chewy. Cook them just until they are tender, about 10 minutes.
Use a good-quality chicken broth. The chicken broth is the base of the soup, so it's important to use a good-quality broth. If you don't have time to make your own chicken broth, you can use store-bought chicken broth. Just be sure to choose a broth that is low in sodium.
Add the cornstarch slurry slowly. When adding the cornstarch slurry to the soup, be sure to add it slowly while stirring constantly. This will help prevent the soup from becoming lumpy.
Serve the soup hot. Chinese sweet walnut soup is best served hot. You can garnish the soup with chopped green onions or cilantro before serving.

Conclusion:

Chinese sweet walnut soup is a delicious and nutritious soup that is perfect for a cold winter day. It is made with fresh walnuts, chicken broth, and a variety of vegetables. The soup is thickened with a cornstarch slurry and is served hot. Chinese sweet walnut soup is a popular dish in many Chinese restaurants, but it is also easy to make at home. With a few simple ingredients and a little bit of time, you can enjoy this delicious soup in the comfort of your own home.