Chinese sweet red bean soup recipe (紅豆湯)
Today, I’m going to show you how to make red bean soup dessert. Every time, I eat this dish, it just takes me way back to my childhood. Growing up in the eighties in Reading, Berkshire. Sipping on this soup whilst watching Dallas in my front room. Those were the days!
You won’t find this dessert on the menu of your local Chinese restaurant. You will probably have to go to a restaurant in Chinatown. I know the New Mayflower on Shaftesbury Avenue in London serves this as a complimentary dessert. How good is that?! It’s free!
I have decided recently that I would like to make this dish so that my two daughters could enjoy it too. I don’t know why but for some strange reason; I always thought that making this dish would be really complicated. It was only after I asked my mum for her recipe that I soon realised it wasn’t so difficult after all and that it was actually quite a simple dish to make. All you do is soak the beans for at least two hours beforehand and cook it along with rock sugar for at least another two hours until the beans become soft and edible. Even longer depending on the quality of the beans that you buy. In order to speed things up, you can actually cook it using a pressure cooker. I have yet to try this method. But my mum has and she said that it takes around 45 mins.
The Chinese call it red bean soup but in fact, the real name for these beans is Aduki beans. You can purchase these beans in most supermarkets nowadays.
Please click here to find out the health benefits of Aduki beans.
Happy Cooking! 🙂
- 300g Aduki Beans
- 4.5 cups of water
- 100g rock sugar
- Cover the aduki beans with water and soak for at least 2 hours and discard the water.
- Add 4.5 cups of water to a pan and heat
- Once the water has boiled then add the beans and rock sugar
- Simmer for around 2 hours or until the beans are soft and edible.
Note: Sometimes this soup is served with glutinous rice balls to make it more wholesome.