The first peanut dessert uses 2 cups of blanched peanuts. Place peanuts in a pressure cooker with 6-7 cups water for about 30-40 mins, depending on your pressure cooker. My chuncky, electric Nutritionist by Russell Hobbs pressure cooker cooked it with 6 cups of water for 30 mins, whereas the recipe indicated 7 cups for 40 mins. The peanuts will be a soft melt-in-the-mouth texture. Add 2/3 cup sugar to the peanut mixture and heat till sugar is melted. Serve hot or chilled. May also serve it taiwanese style with to-fu-fa (extra soft bean curd) as shown below.
The second dessert is shown below, and uses roasted peanuts. I toasted the raw peanuts in a toaster oven till golden brown. Grind the roasted peanuts in a blender or a food processor till fine with a cup of water. Pour into a saucepan with sugar and additional water till it the sugar melts. Add in 1 Tbs of cornstarch mixed 1 Tbs of water to the peanut mixture if desired to thicken it. It should be the consistency of a thick, creamy soup. Serve hot or at room temperature. This is the kind of peanut dessert I grew up enjoying, and it is similar to a warm, creamy peanut butter texture. Which explains why I love to eat peanut butter by the spoonful once in awhile!