Red Bean Soup | 红豆沙

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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.

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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

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Equipment:

• Heavy Pot

• Blender / Stick Blender

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Directions:

1. Please visit my "Mandarin Orange Peels" page for the recipe.

2. Soak the Ingredients

3. Soak red beans overnight in a bowl of water, fully submerged.

4. The next day, soak dried orange peel in warm water until softened.

5. Scrape off the white membrane from the orange peel and set aside.

6. Drain and rinse the red beans thoroughly.

7. Cook the Beans

8. In a pot, add red beans and 700g of water.

9. Bring to a simmer over medium heat and cook for 20 minutes.

10. Cover, turn off the heat, and let steep for 2 hours.

11. Simmer with Orange Peel

12. After 2 hours, add another 800g of water to the pot.

13. Add the prepared orange peel.

14. Simmer gently over medium-low heat for about 2 hours, or until the beans are soft and easily smashed.

15. Stir occasionally to prevent burning. Add hot water (1 cup at a time) if needed.

16. Blend the Soup

17. Remove the orange peel and set aside (don’t discard).

18. Use a stick blender or transfer to a blender to blitz the beans until smooth.

19. Return the orange peel to the pot.

20. Add sugar and salt. Stir well.

21. Bring to a gentle simmer.

22. Thicken the Soup

23. Make a slurry with tapioca starch and 2 tbsp of water.

24. Stir the slurry into the soup.

25. Continue cooking until the soup thickens and the sugar has fully dissolved.

26. Taste and adjust sweetness to your liking.

27. Turn off heat, cover, and steep for 30 minutes.

28. Serve

29. Ladle into serving bowls.

30. Drizzle cream over the top for added richness.

31. Serve warm or chilled.

This is out of this world yummilicious...

1 serving is never enuff...

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Recipe Video: