Walnut and Buckwheat Sweet Paste

Why people make this paste

Nourilo keeps a stash of thin-shelled walnuts and eats a few each day — they are traditionally valued for the brain and for warming the lungs and easing the bowels. On a cold day a warm bowl of walnut paste is just the thing. Pairing the walnuts with buckwheat — which is rich in minerals like phosphorus, iron and magnesium, plus rutin (rarely found in grains) — makes a comforting dessert that is traditionally associated with supporting the heart and blood vessels.

Method

1. Blanch the walnut meat in boiling water for 2 minutes, drain, then dry-toast in a clean pan until lightly fragrant.
2. Dry-toast the buckwheat over low heat for about 5 minutes.
3. Put the walnut and buckwheat into a blender with 1.2 L of water and blend for about 10 minutes. Strain out the solids.
4. Pour into a pot and cook over low heat, stirring constantly. Once it comes up, add the rock sugar and stir until dissolved.
5. Finally stir in the evaporated milk, bring back up, and serve.

Nourilo’s Tips

Blanching the walnuts removes their bitter, astringent edge, and the evaporated milk makes the paste smoother and tastier. Cook over low heat and stir constantly, or it will scorch and stick to the bottom.