ASIAN RED BEANS RECIPES

Name: Sweetened Red beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 2 cups red beans (either Chinese red beans; 1/2 cup rock sugar; 1/2 cup castor sugar; a small pinch of salt; Water as needed; 2 cups all purpose flour; 180 ml milk; 2 tsp. instant yeast; 2 tbsp. sugar; 2 tbsp. vegetable cooking oil for frying; sesame seeds for garnishing

SWEETENED RED BEANS | CHINA SICHUAN FOOD

Sweetened Red beans | China Sichuan Food image

Best decoration for your bread and buns, sweetened red beans

Provided by Elaine

Categories Dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 11

Ingredients

2 cups red beans (either Chinese red beans
1/2 cup rock sugar
1/2 cup castor sugar
a small pinch of salt
Water as needed
2 cups all purpose flour
180 ml milk
2 tsp. instant yeast
2 tbsp. sugar
2 tbsp. vegetable cooking oil for frying
sesame seeds for garnishing

Steps:

How to make the beans
How to make the bread

CHINESE SWEET RED BEAN SOUP RECIPE - FOOD.COM

Chinese Sweet Red Bean Soup Recipe - Food.com image

This is a wonderful dessert that you can serve hot or cold. Amazingly fresh, perfect for summer. And it's very versatile. You can use mung beans, white beans instead of red beans.

Total Time 26 hours 30 minutes

Prep Time 24 hours

Cook Time 2 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/3-1/2 cup sugar
1 cup red beans (soaked in cold water overnight)
1/3 cup dried lotus seeds (at asian grocery stores or health food stores, soaked in cold water overnight)
1 tablespoon vanilla
1/4 cup pearl tapioca (optional)
1/4 cup glutten rice balls (can be found at asian grocery stores) (optional)
7 cups water

Steps:

Combine water and beans in a large pot, bring to a boil.
Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?).
Add lotus seed and sugar (plus tapioca and rice balls if you choose to), cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes).
Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice.
With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.

Nutrition Facts : Calories 65, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 4.5, CarbohydrateContent 13.6, FiberContent 1.4, SugarContent 8.6, ProteinContent 1.9

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To Prep Rinse the beans under cold water. Pre-soak the red beans in water overnight. To Cook Put rock sugar, soaked beans and tangerine peel in a large pot or pressure cooker. Bring all the contents to a boil and then simmer until the beans are quite soft. Use a hand blender to blend until smooth or transfer the mixture to a blender. Add more water if you want a soupier consistency or coconut if you like a thicker consistency. After blending, you may use a sieve to remove the skin. Cook the sago in boiling water for around 10 mins and then set aside with lid covered for around 15 mins. The sago will be translucent and smooth when cooked. In order to remove the stickiness of cooked sago, we recommend rinsing in cold water for at least 1 min. Tip: Leftovers of this sweet soup can be frozen and made into delicious popsicles. You can also add in a scoop of vanilla ice cream for a refreshing treat.

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