Walnut Soup

Blanch the shelled walnuts in boiling water for 2 minutes, then drain and rub them with a clean cloth to remove as much skin as possible.

Blend the peeled walnuts with 4 cups of water in a blender until smooth and creamy.

Strain the walnut mixture through a fine sieve or cheesecloth into a pot, pressing firmly to extract all the milky liquid and discarding the pulp.

Mix the rice flour with 1/2 cup of cold water to form a smooth paste, stirring until no lumps remain.

Bring the walnut milk to a gentle simmer over medium heat.

Slowly pour the rice flour mixture into the simmering walnut milk while stirring constantly to prevent lumps from forming.

Continue stirring and simmer until the soup thickens slightly, about 3-5 minutes.

Break the brown candy into pieces and add to the soup, stirring until completely dissolved.

Simmer for another 2-3 minutes until the soup is smooth and creamy.

Taste and adjust sweetness if needed by adding more brown candy dissolved in a little hot water.

Pour the soup into serving bowls while hot and serve immediately.