Hong Dou Tang Recipes

RED BEAN SOUP RECIPE

Steps:

• Pre-soak the azuki beans in water overnight if you are using ordinary cooker. For high pressure cooker, soaking process is not a must but also recommended.
• Put rock sugar, soaked beans, water and orange peels in a large pot. Bring all the content to a boil and then cook for 15 minutes. Turn off the fire and let the beans cool down slightly, with the lid covered. Then re-start the fire and continue simmer for 30 minutes until the beans are completely soft. Season with sugar.

HOMEMADE RED BEAN PASTE (HONG DOU SHA, 红豆沙)

Steps:

• Soak adzuki beans in water overnight. Drain then rinse well.
• Put the beans into a small pot. Pour in water. Bring it to a boil then leave to simmer for 60-90 mins until they become soft and easy to crush (check the water level halfway through. Top up if necessary to avoid burning).
• You may use a stove-top pressure cooker or an instant pot to speed up the process. Cook for 25 mins. Then leave to cool naturally.
• Drain the cooked beans then put into a blender or food processor. Add white sugar, dark brown sugar and butter. Blend on high speed into a fine paste. You may need to add a little water to make blending easier. However, only add as little as necessary.
• Transfer the puree into a pan. Cook over medium-high heat while stirring and flipping constantly to avoid burning. Once the paste becomes dark and holds in shape, transfer out to cool (See note 3 for the consistency).
• Remove the remaining water from the cooking pot. Add white sugar, dark brown sugar and butter to the beans. Use the flat bottom of a jar (or a potato masher if available) to crush the beans.
• Turn the heat back on. Heat up the paste to reduce its moisture until it reaches the desired consistency (see note 3). Stir constantly during this process to avoid burning.
• Red bean paste can be kept in the fridge for up to 3 days or in the freezer for two months. Defrost in the fridge before using.

HONG DOU TANG

Steps:

• Soak the beans in a medium bowl with enough cold water to cover by about 2 inches, for at least 8 hours or overnight.
• When the beans are almost ready, soak the dried tangerine peel in a small bowl with enough warm water to cover until softened, about 20 minutes. Using a spoon, scrape off as much of the white pith as possible, then finely chop the peel.
• Drain the beans and transfer them to a 5-quart Dutch oven. Add 1 teaspoon of the chopped tangerine peel, the baking soda and 7 cups cold water and bring to a boil. Reduce to a simmer and cook the beans, partially covered and stirring occasionally, until soft, about 1 hour.
• Meanwhile, soak the tapioca pearls in a small bowl with enough cold water to cover until softened, about 30 minutes. Drain and set aside.
• When the beans are ready, strain out 1/2 cup of the cooked beans and transfer to a small bowl. Mash with a fork or potato masher and then return the mashed beans to the pot. Add the drained tapioca pearls, sugar and salt. Simmer over medium-low heat, stirring occasionally, until the pearls are completely clear and soft, about 15 minutes. Serve hot.