Gui Kou Shui
Gui Kou Shui
Ingredients
For the Pistachio Paste
- 60 g pistachios, toasted
- 10 g unsalted butter
- 15 g powdered sugar
- 5 g milk powder
- 5 g coconut oil
- 1 pinch salt
For the Gui Kou Shui
- 90 g pistachios, toasted
- 30 g glutinous rice, presoaked
- 15 g pistachio paste, from above recipe
- 25 g yellow rock sugar
- 400 ml water
- 15 g coconut milk
- 1 pinch salt
- as needed coconut milk, for garnish
- as needed pistachio bits, toasted, for garnish
Instructions
- 1
Place all 150g (60g for paste + 90g for main recipe) pistachios in a dry pan over medium heat. Toast for 3-5 minutes until they become aromatic. Let the toasted pistachios cool slightly until their skin becomes brittle.
⏱️ 7 min
- 2
In a food processor, add 60g of the toasted pistachios, 5g milk powder, 15g powdered sugar, 10g unsalted butter, 5g coconut oil, and a pinch of salt. Blend until a smooth and creamy pistachio paste is formed. Set aside 15g of this paste for the main dessert.
⏱️ 5 min
- 3
In a blender, combine the remaining 90g of toasted pistachios, 30g presoaked glutinous rice, 15g coconut milk, 25g yellow rock sugar, the 15g of premade pistachio paste, a pinch of salt, and 400ml of water. Blend all ingredients until the mixture is smooth and creamy.
⏱️ 5 min
- 4
Pour the blended mixture through a fine-mesh sieve into a pot to strain and remove any unblended ingredients, ensuring a smooth texture.
⏱️ 3 min
- 5
Place the pot on a stove and cook over low heat. Stir occasionally until the mixture thickens to a spoonable consistency.
⏱️ 10 min
- 6
Once thick and spoonable, pour the Gui Kou Shui into serving bowls. Drizzle with additional coconut milk and sprinkle some toasted pistachio bits on top for garnish. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gui Kou Shui
For the Pistachio Paste
- 60 g pistachios, toasted
- 10 g unsalted butter
- 15 g powdered sugar
- 5 g milk powder
- 5 g coconut oil
- 1 pinch salt
For the Gui Kou Shui
- 90 g pistachios, toasted
- 30 g glutinous rice, presoaked
- 15 g pistachio paste, from above recipe
- 25 g yellow rock sugar
- 400 ml water
- 15 g coconut milk
- 1 pinch salt
- as needed coconut milk, for garnish
- as needed pistachio bits, toasted, for garnish
Instructions
- 1
Place all 150g (60g for paste + 90g for main recipe) pistachios in a dry pan over medium heat. Toast for 3-5 minutes until they become aromatic. Let the toasted pistachios cool slightly until their skin becomes brittle.
⏱️ 7 min - 2
In a food processor, add 60g of the toasted pistachios, 5g milk powder, 15g powdered sugar, 10g unsalted butter, 5g coconut oil, and a pinch of salt. Blend until a smooth and creamy pistachio paste is formed. Set aside 15g of this paste for the main dessert.
⏱️ 5 min - 3
In a blender, combine the remaining 90g of toasted pistachios, 30g presoaked glutinous rice, 15g coconut milk, 25g yellow rock sugar, the 15g of premade pistachio paste, a pinch of salt, and 400ml of water. Blend all ingredients until the mixture is smooth and creamy.
⏱️ 5 min - 4
Pour the blended mixture through a fine-mesh sieve into a pot to strain and remove any unblended ingredients, ensuring a smooth texture.
⏱️ 3 min - 5
Place the pot on a stove and cook over low heat. Stir occasionally until the mixture thickens to a spoonable consistency.
⏱️ 10 min - 6
Once thick and spoonable, pour the Gui Kou Shui into serving bowls. Drizzle with additional coconut milk and sprinkle some toasted pistachio bits on top for garnish. Serve immediately.
⏱️ 5 min