Only 4 ingredients needed! This peanut dessert soup is cozy, creamy, and completely adjustable in sweetness. A blender-friendly recipe anyone can make.
My Easiest Peanut Sweet Soup Recipe
This recipe uses just four simple, everyday ingredients—nothing fancy, nothing complicated.
With peanuts and glutinous rice as the base, it naturally carries a deep nutty aroma and gentle rice fragrance.
The sweetness is fully adjustable, so it never feels heavy or overly rich.
I like using a high-powered blender with a cooking function because it literally does all the work for me.
In the morning, while I’m finishing my skincare and getting ready for the day, the machine blends and cooks everything into the perfect consistency.
By the time I’m done, breakfast is ready.
I often enjoy it alongside my Butter Caramel Crunch Toast (Just 3 Ingredients!).
If your blender doesn‘t come with a heating function, don’t worry at all.
Just blend everything until smooth, then transfer the mixture to a pot and cook it over the stove until it thickens and becomes creamy. The result is just as delicious.
Why You’ll Love This Recipe
- Ultra creamy & smooth — thanks to soaked peanuts and glutinous rice that blend into a perfectly soft, velvety texture.
- Minimal ingredients, big flavor — just peanuts, glutinous rice, sugar, and water, yet the result tastes like a specialty dessert shop drink.
- Customizable sweetness and thickness — whether you prefer rich and thick or lighter and more drinkable.
- Naturally gluten-free and deeply aromatic with the nutty fragrance of freshly blended peanuts.
- Flexibility to enjoy warm, hot, or slightly chilled — each version tastes different but equally delicious.
Ingredients and Substitutions
- Raw Peanuts – I recommend using raw, skin-on peanuts for the most authentic flavor. Removing the skins after soaking is a crucial step; it ensures the final soup is a beautiful pale cream color and eliminates any potential bitterness from the skins. Pre-skinned peanuts can save time but may lack some depth of flavor.
- Glutinous Rice (Sweet Rice) – This is essential for the signature thick, velvety texture. Do not substitute with regular jasmine or long-grain rice, as they will not provide the same creamy consistency. Look for “glutinous rice” or “sweet rice” in Asian grocery stores.
- Yellow Rock Sugar – I prefer yellow rock sugar for its mild, round sweetness and subtle caramel notes that complement the peanuts perfectly. You can adjust the amount to your taste. Regular white sugar or cane sugar can be used as a substitute.
- Water – The amount of water is key to achieving the perfect consistency, not too thick and not too thin. I recommend measuring it precisely for the best results.
How to Make Classic Chinese Peanut Dessert Soup
1. Soak the Peanuts and Rice
Rinse the peanuts and glutinous rice separately, then place them in a large bowl. Add enough water to cover everything by about 2 cm and soak for 1 hour.
2. Peel the Peanuts
After soaking, drain the peanuts. The skins should now be loose and wrinkled. Rub the peanuts between your hands or in a clean kitchen towel to slip off the skins. Discard the skins.
3. Blend and Cook
Place the peeled peanuts, drained glutinous rice, and 30-50g of yellow rock sugar into a high-powered blender. Add the 600ml of fresh water.
Secure the lid tightly. If your blender has a “soup,” “porridge,” or “hot drink” function, select it and let the machine run its full cycle. This will both blend the ingredients into a fine paste and cook the soup.
If your blender does not have a heating function, blend the ingredients on high until completely smooth (about 2-3 minutes).
Then, pour the mixture into a medium saucepan.
Cook over medium-low heat, stirring constantly with a whisk to prevent sticking, for 10-15 minutes until hot, thickened, and the raw rice flavor has cooked out.
4. Strain and Serve (Optional)
For an absolutely silken, restaurant-quality texture, pour the hot soup through a fine-mesh sieve into a serving jug or pot.
Use a spoon or spatula to press the puree through the sieve. This catches any tiny, unblended bits.
5. Garnish and Enjoy
Pour the warm peanut soup into bowls or cups. Garnish with a small pinch of fragrant dried osmanthus flowers or a few goji berries for a pop of color. Serve warm. It will thicken slightly as it cools.
Tips & Tricks
- Don’t skip the soaking. This is the most important step for achieving a smooth texture. Soaking softens the peanuts and rice, allowing your blender to puree them completely without graininess.
- Peel the peanuts for a superior result. While it takes a few extra minutes, removing the peanut skins guarantees a beautifully pale, creamy soup free from any hint of bitterness.
- Adjust consistency at the end. After cooking, if the soup is thicker than you like, simply whisk in a little more hot water, one tablespoon at a time, until it reaches your preferred consistency.
- Use a powerful blender. A high-speed blender (like a Vitamix or Blendtec) is ideal for breaking down the nuts and rice into a perfectly smooth puree. A regular blender may leave it slightly grainy.
- Straining is optional but recommended. For the absolute smoothest, most refined texture, take the extra minute to strain the soup. It makes a noticeable difference.
Frequently Asked Questions
Why is my peanut dessert soup grainy?
Usually the peanuts or glutinous rice weren’t soaked long enough, or the blender wasn’t strong enough to break everything down. Straining through a fine sieve helps achieve a smooth finish.
Why did my peanut soup become too thick after chilling?
Glutinous rice naturally thickens as it cools. Simply whisk in a splash of warm water before reheating.
Can I make it less sweet?
Absolutely. You can reduce the rock sugar down to 20 g or even leave it out initially and sweeten later.
Can I make this ahead?
Yes — store in an airtight container for 1–2 days in the fridge. Reheat gently (not boiling) and adjust consistency with water if needed.
Can I skip peeling the peanuts?
You can, but the soup will be darker and slightly more bitter. For the smoothest, sweetest version, peeling is recommended.
4-Ingredient Peanut Dessert Soup (Silky, Nutty, So Easy!)
Ingredients
- 90 g raw peanuts with skins
- 45 g glutinous rice sweet rice
- 30-50 g yellow rock sugar adjust to taste
- 600 ml water
For Garnish (Optional)
- Dried osmanthus flowers or goji berries
Instructions
Soak the Peanuts and Rice
- Rinse the peanuts and glutinous rice separately, then place them in a large bowl. Add enough water to cover everything by about 2 cm and soak for 1 hour.
Peel the Peanuts
- After soaking, drain the peanuts. The skins should now be loose and wrinkled. Rub the peanuts between your hands or in a clean kitchen towel to slip off the skins. Discard the skins.
Blend and Cook
- Place the peeled peanuts, drained glutinous rice, and 30-50g of yellow rock sugar into a high-powered blender. Add the 600ml of fresh water.
- Secure the lid tightly. If your blender has a "soup," "porridge," or "hot drink" function, select it and let the machine run its full cycle. This will both blend the ingredients into a fine paste and cook the soup.
- If your blender does not have a heating function, blend the ingredients on high until completely smooth (about 2-3 minutes).
- Then, pour the mixture into a medium saucepan.
- Cook over medium-low heat, stirring constantly with a whisk to prevent sticking, for 10-15 minutes until hot, thickened, and the raw rice flavor has cooked out.
Strain and Serve (Optional)
- For an absolutely silken, restaurant-quality texture, pour the hot soup through a fine-mesh sieve into a serving jug or pot.
- Use a spoon or spatula to press the puree through the sieve. This catches any tiny, unblended bits.
Garnish and Enjoy
- Pour the warm peanut soup into bowls or cups. Garnish with a small pinch of fragrant dried osmanthus flowers or a few goji berries for a pop of color. Serve warm. It will thicken slightly as it cools.
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