Chinese Sweet Peanut Cream Dessert (Fah Sang Wu) is a Cantonese favorite that is full of rich peanut flavor and a super smooth velvety texture.

fah sang wu (chinese sweet peanut cream)

Fah Sang Wu is one of my favorite Cantonese desserts. It is a sweet peanut cream that is insanely rich in peanut flavor, and super velvety in texture.

This delicious Chinese Sweet Peanut Cream is served warm and here in Malaysia, it is typically enjoyed with a crispy red bean pancake on the side – a perfect match as the flavors complement each other so well!

How to Make Chinese Sweet Peanut Cream (Fah Sang Wu)

Pour 1/2 lb roasted peanuts (skinless), 2 tablespoons toasted sesame seeds, and 3 cups of water into a blender.

The peanuts do need to be blended into a really fine paste so it is helpful to use a powerful blender like a Vitamix for this task. I use a Philips ProBlend and it does a decent job.

Note: If your blender is not able to grind the peanuts to a smooth consistency, you may wish to substitute the roasted peanuts for 3/4 cup creamy peanut butter instead (or read on for an alternative tip).

If you do use creamy peanut butter, choose one that has no added sugar, or reduce the amount of sugar you add later on in this process.

peanuts and sesame seeds in a blender with water

Blend the peanut mixture to a very smooth puree.

Pour the peanut cream mixture into a saucepan and set it over medium-high heat.

Add 1/4 cup of sugar…

….and 1 teaspoon of salt (I use pink Himalayan salt which is why it appears pink in the photo below).

pouring salt into sweet peanut cream (fah sang wu)

When the peanut cream starts to boil rapidly, reduce the heat to medium, then allow the peanut cream to simmer for about 15 more minutes while stirring frequently to prevent it from burning.

After the cream has simmered, do a quick test for taste and consistency. If needed, add sugar and/or salt to your taste.

If the consistency is still a little bit gritty, allow the cream to cool down slightly, then blend it again for a minute or two. Simmering the cream would have given the peanuts a chance to soften, making it easier for the blender to puree it easily.

In a small bowl, combine 1 tablespoon rice flour with 1/4 cup water. Stir well to remove all of the clumps.

Pour the rice flour and water mixture into the peanut cream as it boils.

Stir constantly until it starts to thicken.

pouring rice flour mixture into chinese sweet peanut cream (fah sang wu) — That’s all there is to it to making Fah Sang Wu! Easy, right?

fah sang wu (chinese sweet peanut cream) in a pot

Garnish the Sweet Peanut Cream with chopped peanuts if desired, then serve it while it is still warm.

Enjoy!

fah sang wu (chinese sweet peanut cream dessert)

Chinese Sweet Peanut Cream Dessert (Fah Sang Wu)

Wok & Skillet

Chinese Sweet Peanut Cream Dessert (Fah Sang Wu) is a Cantonese favorite that is full of rich peanut flavor and a super smooth velvety texture.

4.60 from 10 votes

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Prep Time 10

Cook Time 20

Total Time 30

Cuisine Chinese

Servings 4 serving

Ingredients

1/2 lb roasted peanuts skinless
2 tablespoons toasted sesame seeds
3 cups + 1/2 cup water divided
1/4 cup sugar
1 tablespoon rice flour

US Customary – Metric

Instructions

Pour roasted peanuts, sesame seeds and 3 cups water into a blender.
Blend the peanut mixture into a fine puree.
Pour the mixture into a small saucepan and set it over medium-high heat. Bring to a boil.
Add sugar and salt.
Reduce the heat to medium and allow the peanut cream to simmer for 15 minutes while stirring frequently.
In a small bowl, combine rice flour with 1/4 cup water. Stir thoroughly to remove all clumps.
Pour the rice flour and water mixture into the peanut cream. Stir constantly until it starts to thicken.
Serve while still warm. Top with chopped roasted peanuts if desired.

Notes

Note: If your blender is not able to grind the peanuts to a smooth consistency, you may wish to substitute the roasted peanuts for 3/4 cup creamy peanut butter instead

OR, blend the mixture again after it has simmered for 15 minutes (the peanuts would be softer by now, making it easier for the blender to puree it easily).