Sweet Soy Milk with Peanuts and Tapioca Recipe
Sweet soy milk with peanuts and tapioca is a popular Chinese dessert, often sold at small snack stalls. It’s a bit like tapioca pudding, but thinner – more like a thick drink with floating pearls. The delicate nutty flavor of soy and the crunchy peanuts make it a great way to finish a meal.
This dessert combines the comforting creaminess of warm soy milk with the fun, chewy texture of tapioca pearls and the crunch of toasted peanuts. It’s light yet satisfying, and offers a taste of classic Chinese street-style sweets in a simple, home-friendly version.
Chef's tips
Use unsweetened soy milk so you can control the sweetness yourself. Stir the tapioca regularly while cooking to prevent clumping and sticking to the bottom of the pot. If you like a smoother texture, chop the peanuts more finely or use slivered almonds instead.
How to serve
Serve in transparent glasses to show off the pearls, and sprinkle generously with nuts just before serving so they stay crunchy. For a more festive version, top with a few pieces of fresh fruit or a drizzle of coconut milk.
Ingredients
- soy milk preferably with a simple ingredient list, without flavorings - 1 l
- small tapioca pearls available in world cuisine stores - 60 g
- sugar or to taste - 4 tablespoon
- unsalted peanuts can be replaced with almonds - 40 g
- vanilla (seeds or extract) optional - 0.5 teaspoon
- salt - 1 pinch
- water for cooking the tapioca - 500 ml
Preparation
- Toast the peanuts in a dry pan over medium heat for 3–5 minutes, stirring, until lightly golden and fragrant. Set aside to cool, then roughly chop.
- Pour the water into a pot and bring to a boil. Add the tapioca pearls and stir so they don’t stick to the bottom.
- Cook over low heat for 15–20 minutes, stirring every few minutes. The pearls should become almost completely translucent, with a small white dot in the center.
- Remove the pot from the heat, cover, and let stand for 5 minutes. Then pour the tapioca through a sieve and rinse with cold water to remove excess starch. Leave in the sieve to drain.
- In a second pot, gently heat the soy milk over medium heat, but do not bring it to a boil. Add the sugar, a pinch of salt, and vanilla if using. Stir until the sugar dissolves.
- Add the drained tapioca to the warm soy milk, stir, and cook over very low heat for another 3–5 minutes so the flavors combine.
- Taste and add more sugar if needed. If the dessert is too thick, add a little soy milk or water.
- Serve warm or chilled from the fridge. Just before serving, sprinkle each portion with the chopped peanuts.
Storage
Deser przechowuj w lodówce do 3 dni. Tapioka z czasem gęstnieje, więc przy podawaniu możesz dodać odrobinę mleka sojowego i wymieszać. Orzeszki przechowuj osobno i dodawaj dopiero przed podaniem, aby pozostały chrupiące.
