Taiwanese Peanut Shaved Ice

Method

1. 01

   Soak and rinse the peanuts

   Soak raw peanuts in three times their volume of cool water for 8 hours in the refrigerator. Drain, rinse, and discard any shrivelled or discoloured nuts.

   

2. 02

   Braise until creamy-tender

   Cover soaked peanuts with 1.2 L fresh water, bring to a boil, then simmer covered 55–75 minutes until a nut crushes smoothly between fingers. Add hot water if needed to keep them submerged.

   

3. 03

   Sweeten only after tender

   Add 80 g sugar only after the peanuts are tender and simmer uncovered 12 minutes. Cool peanuts in their liquid, then refrigerate at least 1 hour; sugar added early can keep skins firm.

   

4. 04

   Cook and chill brown-sugar syrup

   Simmer brown sugar, 220 ml water, and salt for 6–8 minutes until fully dissolved and lightly syrupy. Cool to room temperature, cover, and refrigerate until cold; warm syrup melts fine ice.

   

5. 05

   Shave dry, fine ice

   Chill four bowls. Shave 300 g ice per bowl into fine, dry ribbons, rotating the bowl to build a compact mound. Stop if the machine warms or the ice turns wet and coarse.

   

6. 06

   Layer quickly and serve

   Drizzle 35 ml cold syrup over each mound, add 80 g drained sweet peanuts and 10 g crushed roasted peanuts, then optional 15 ml condensed milk. Serve within 2 minutes with a spoon wide enough to combine ice and toppings.