CHINESE RED BEAN SOUP RECIPE RECIPES
CHINESE SWEET RED BEAN SOUP RECIPE - FOOD.COM
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
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
RED BEAN SOUP RECIPE - SIMPLE CHINESE FOOD
Red bean soup is the best drink to relieve heat in summer. So I cook it every day, so that the family can spend the holiday easily.
Provided by Lizi 730
Total Time 2 hours
Yield 3
Number Of Ingredients 4
Steps:
- Put the red beans in a small pot
- Add more than three times the water. Soak for more than 12 hours, usually after dinner. You can use it the next morning.
- The next day, I poured the water for soaking red beans, and re-boiled the red bean soup.
- Pour the red beans into the electric pressure cooker, the water level is 3 times that of the red beans.
- Set the time for the electric pressure cooker.
- After the time has passed, pour out the red bean soup, boil the brown sugar over medium heat, and add the red dates at the same time. After the brown saccharification, it can be.
- I added taro balls when I ate them, and kept them in the refrigerator for two hours at the same time.
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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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