Hua Sheng Jiang (Zhejiang Peanut Paste Dessert Soup)

Combine the Roasted Peanuts with 400g of Water in a high-speed blender. Blend until a very smooth, creamy paste forms.

Pour the peanut paste through a fine-mesh sieve or cheesecloth into a medium saucepan, pressing firmly to extract all the liquid. Discard any remaining solids.

Add the remaining 400g of Water and the Rock Sugar to the saucepan with the strained peanut liquid. Bring to a gentle simmer over medium heat, stirring occasionally until the Rock Sugar is fully dissolved.