Red Bean Soup Recipe
User Reviews
5
Red Bean Soup Recipe
Description
This recipe uses azuki beans soaked overnight (optional for pressure cooking), cooked with rock sugar and dried tangerine peel to infuse a sweet and citrus aroma. Cooking until the beans are completely soft produces a hearty yet smooth soup. The addition of sago pearls cooked separately and mixed with coconut milk creates a creamy accompaniment, while sticky rice balls made from sticky rice flour provide chewy contrast if desired.
The sweet notes from rock sugar and the slight bitterness of tangerine peel balance the natural flavor of the beans, making this dessert both comforting and flavorful. It is typically consumed warm and can be adjusted in sweetness to preference.
For quicker preparation, high pressure cookers can be used without pre-soaking the beans, reducing cooking time significantly.
Ingredients
- 1.5 cup red beans ,azuki beans
- 6 cups water ,5 cups for high pressure cooker
- 3 tbsp. rock sugar or to taste
- 1 piece Tangerine Peel dried
Serve with sago
- 1/2 cup sago
- 1 cup coconut milk , or milk
Serve with small mochi or sticky rice balls
- 1/2 cup sticky rice flour
- 1/4 cup water warm
Instructions
- 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.
Serve the sago
- How to cook sago: cook the sago with boiling water for around 10 minutes and then set it aside with the lid covered for around 15 to 20 minutes until the becomes transparent. The white hearts of sago should almost disappear when cooked.
- In order to remove the sticky feeling of cooked sago, we need to rinse it in cold water for at least 1 minute.
- Then add coconut milk and sago. Heat for another 2 minutes. Mix well.
Serve with small sticky rice balls
- Mix sticky rice flour with water. Knead well and then divide into 30 small portions and round each into a ball. Next time, cook the sticky rice balls in hot boiling water for 5-6 minutes. Transfer the sticky rice balls to serving bowls with red bean soup.
Notes
- High pressure cooker allows cooking without soaking, reducing time to 30-40 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Sodium | 46mg | 2% |
| Potassium | 277mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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