19 February 2015

Sweet Red Bean SoupI’m a sucker for Chinese dessert soups. My all time favorite is sai mai lo (西米露) a pearly coconut milk soup, very similar to Vietnamese chè . I also really like tang yuan (汤圆), the black sesame version is just dreamy. But I certainly won’t turn down a steamy bowl of sweet red bean soup. The recipe is also just soooo simple. And you know me, I like things simple. Little input lots and lots of yummy outcome ; )

So what do we need to make our very own sweet red bean soup? Just red beans, sugar, water and some dried tangerine peal. And of course patience.

This is a dish quite often served during Chinese New Year, red being an auspicious color and all of that, and surprise that just happens to be today. So please allow me to say: “恭喜發財. 大展鴻圖”.
Aka: “Congratulations and be prosperous. May you realize your ambitions“.

220 g red (azuki) beans
1.5 liters water
4 pieces dried tangerine peel
6-8 tbsp sugar*

Start the night before by soaking the red beans overnight in a generous amount of water.
The next day drain and rinse the beans.
Pour 1.5 liters water in a generous pot with the tangerine peels and bring to a boil.
Add the red beans on continue to simmer for 1-1.5 hours.
Add in the sugar and continue to cook for another 30 minutes.
If you feel the soup is too thick add some more water.
If you feel it’s too tin, continue to cook a until you reach your desired consistency.

* Traditionally rock sugar was used, but depending on your preference you can replace it with brown or white sugar.

If you liked this recipe, be sure to check out my other recipes here.

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