• 2 cups California walnuts
  • 1/4 cup rice flour
  • 125g brown cane sugar


  1. Preheat oven to 180°C.
  2. Bring 5 cups of water to a boil in a large saucepan over high heat. Add the walnuts and boil uncovered for 1 minute. Drain well and spread walnuts on an ungreased baking sheet and bake in the oven until golden brown, about 15 to 20 minutes. Remove from oven and let cool.
  3. Place cooled walnuts and 1/2 cup of cold water in a food processor or blender and process until almost a smooth paste; add another 1/2 cup of water and process until smooth.
  4. In a saucepan, whisk rice flour and 1 cup of water. Add walnut purée and 2-1/2 cups of cold water. Heat over medium-high heat while whisking frequently until it comes to a boil (about 10 minutes). Add the brown cane sugar and reduce the heat to low and simmer for 10 minutes.
  5. Serve piping hot.

Tips: The consistency should be of a light cream soup; if it is too thick; whisk in 1/2 cup more water. Cinnamon may be added for a sweet, earthy aroma. Top with walnut halves.