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.

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.

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.

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.

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.