Red bean sweet soup is a popular dessert in Chinese cuisine, because red bean sweet soup was prepared as a nourishing and soothing dish to support overall health and well-being.
It is a healthy vegan dessert if you enjoy it as it is after it is cooked. If you add some milk for extra flavour, it is a vegetarian dessert.
Red beans have been cultivated in East Asia for centuries. They have long been valued for their nutritional properties and versatility in cooking. In Asian culture, red beans are associated with good luck, and they are often used in traditional desserts and pastries. Red beans are believed to help balance the body’s energy and improve digestion. Over time, Red Bean Sweet Soup gained popularity as a delicious and comforting dessert, enjoyed both at home and in restaurants. It became a staple in Cantonese cuisine and is often served at the end of a meal or as a snack.
Ingredients (serve 2-3 people)
- Red bean – 100g
- Sugar – 10 – 20 teaspoons (depends on your level of sweetness you like. Please adjust to taste)
- Water – for soaking
- Water – 3,000 ml
Direction
- Rinse the dried red beans under cold water to remove any dirt or impurities.
- Place the beans in a large bowl and add enough water to cover them completely.
- Allow the beans to soak overnight or for at least 6-8 hours. This will help soften them and reduce cooking time.
- Drain the soaked red beans and transfer them to a large pot.
- Add 3,000 ml of water and bring to a boil over high heat.
- Once boiling, reduce the heat to low and simmer for about 1.5 hours until the beans are tender and even become “sand-like”. Stir occasionally and add more water if needed. If the soup becomes too thick, you can add more water to achieve your desired consistency. Conversely, if it’s too thin, you can continue simmering until it thickens slightly.
- Then, add the sugar to the pot. Stir well until the sugar dissolves completely. Then it is ready to serve.
