This is hands down one of my favorite ingredients: red bean. I love it in any form. Fillings for some baos, buns or pastries, or some dessert or in this case, a dessert soup, aka Tong Sui (糖水). This is a Cantonese-style red bean soup. And to my surprise, there are actually lots of variations to this dessert soup.
Some use coconut milk, some add sago, glutinous rice balls, or even black rice. The Japanese would make a porridge outta red beans called, Shiruko, while the Koreans would call, Patjuk with added rice cake balls, in which I will make in the near distant future.
Whatever they call it or whichever form they are in, I love it. You can add some lotus seeds if desired, but only add them after blitzing. But the dried mandarin orange peel is a must. It gives this soup a distinct fruity floral flavor. This is rather a very straightforward and easy dish to make, all you need is a bit of patience and effort. So, no excuse for you not to make some, especially during summer.
Ingredients:
(Serve 4)
Japanese Red Beans | Azuki, 200g
Dried Mandarin Orange Peel Homemade, 1
Light Muscovado Sugar, 150g Adjust To Preference
Sea Salt, Pinch
Tapioca Starch / Glutinous Rice Flour, 1 TBSP
Heavy Cream, For Serving
Equipment:
Heavy Pot
Blender / Stick Blender
Directions:
Please visit my "Mandarin Orange Peels" page for the recipe.
Soak the red beans in a bowl of water overnight, making sure that the beans are fully submerged.
The next day, soak the orange peel in a bowl of warm water and set aside.
Drain and wash the beans thoroughly.
Transfer to a pot with 700g of water over medium heat.
Stir to combine well.
Bring it up to a simmer and cook for 20 mins.
Cover and steep for 2 hrs.
After 2 hrs, add another 800g of water.
Scrape off the membrane from the orange peel and add to the red beans.
Bring it up to a simmer over medium-low heat.
Cook for 2 hrs or until the beans can be squashed easily.
*Stir occasionally to prevent burning. Add in hot water, 1 cup at a time, if necessary.*
Remove the orange peel and set it aside. *Do not discard.*
I am using my stick blender to blitz. You can transfer it to a blender and blitz it as well.
Blitz until smooth.
Add in the orange peel, sugar and salt.
Stir to combine well and bring it up to a simmer.
Make a slurry with the tapioca starch and 2 TBSP of water.
Transfer to the soup and stir to combine well.
Cook until the sugar has completely dissolved and the soup has thickened and slightly reduced.
Taste and adjust for sweetness.
Turn off the heat, cover and steep for 30 mins.
You can serve this warm or cold.
Ladle onto serving bowls and drizzle some cream over the top.
Serve and enjoy.
This is out of this world yummilicious...
1 serving is never enuff...