Chinese Sweet Red Bean Soup Recipes
RED BEAN SOUP
Red bean soup 红豆沙 is in the category of Cantonese desserts called tong sui (糖水). The red bean soup is also frequently included in the Chinese banquet package as the final dish to wrap up a meal.
Provided by KP Kwan
Categories Dessert
Time 1h40m
Number Of Ingredients 7
Steps:
- Rinse the red beans with water to remove the impurities.
- Soak the red beans overnight. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.).
- Add the pandan leaves and dried tangerine peels.
- Boil the red beans with water for one hour.
- Separate the beans from the liquid, mash the beans and then return to the pot.
- Soak the sago for 30 minutes to soften it.
- Add the soaked sago and rock sugar. Add water if necessary.
- Boil for a further twenty minutes. Serve.
Nutrition Facts : Calories 160 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 6 servings, Sodium 170 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SWEET RED BEAN SOUP
Red bean soup is thick, sweet and studded with tiny, ever so slightly chewy, clear tapioca pearls and enjoyed after a 10 course Chinese banquet meal.
Provided by Kaitlin
Categories desserts and Sweet Stuff
Time 9h30m
Number Of Ingredients 5
Steps:
- First, rinse the beans under cold water. Then, soak the beans in water for at least 8 hours (overnight).
- Drain the beans and transfer to a medium-sized pot. Add 6 cups of fresh water. Bring to a boil, then let simmer for 1 hour. Over the course of the hour, add an additional 2 cups of water as needed.
- When the beans look soft and broken down, use an immersion blender to blend until the beans are just broken up--it shouldn't be completely smooth (unless that's your preference--you're the cook here!). You can also transfer to a blender and pulse a few times until you achieve your desired consistency.
- Transfer the blended mixture back to the pot. If you like a soupier consistency, feel free to add additional water at this stage until you reach your desired consistency. Add the sugar and orange zest. Stir over medium to medium-high heat to dissolve the sugar. The mixture should bubble very gently.
- Next, add the tapioca. Cook for 20 minutes until the tapioca pearls become translucent. Some recipes recommend cooking the tapioca separately, but it works just fine to add them directly to the soup. When the tapioca pearls are totally translucent, it's ready to serve!
Nutrition Facts : Calories 111 kcal, Carbohydrate 23 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHINESE SWEET RED BEAN SOUP
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.
Provided by Nolita_Food
Categories Dessert
Time P1DT2h30m
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, Fat 0.1, Sodium 4.5, Carbohydrate 13.6, Fiber 1.4, Sugar 8.6, Protein 1.9
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