And, it literally translated as sugar water or sweet soup. If you like it, at a tablespoon of the pearls to the red bean soup and boil for twenty minutes. The yellow beans also find themselves in Vietnamese che bau mau, a parfait-like dessert layered with ice, coconut milk, pandan jelly, and another superstar in the world of dessert beans: red beans. Today I want to show you how to prepare a traditional Cantonese dessert which is called red bean soup 红豆沙. The longer time it takes for sauté, the thicker it becomes. I’m not making red bean paste. Add a few pieces of pandan leaves to the soup while boiling. Emulsify Red Bean Soup: Bring the red bean soup to a boil using the "Saute High" function. By Gina Bean July 22, 2014 Desserts 10 Comments on 18 Must See Red Bean Paste Dishes Recently, I made, and posted, Sweet Adzuki Bean Paste for Icy Cold Sweet Popsicles. Please read my privacy policy for more info. Either way will achieve the same purpose. Dried tangerine peels are a standard ingredient for the Cantonese Style red bean soup. Hi, this is KP Kwan. Hope you can share more of the vegetarian recipes soon. Love Asian dessert? Red Bean and Glutinous Rice Sweet Soup. pinterest icon. Besides, red bean can also be used to make TangShui–Red bean Soup. Transfer the soaked red beans to the freezer and freeze it overnight. Sweet Red Bean Soup: Recipe Instructions. Place red bean and 6 cups of water in a pot and bring to a boil. Soak the sago for 30 minutes to soften it. I’m looking for a red bean soup with which you will still expect to find some whole beans. Red bean soup – How to make it at home (Cantonese style), 3 pieces (about 3-5 grams) of dried tangerine peel (chenpi 陳皮), Transfer the red beans into a freezer-safe container, and add sufficient water just enough to submerge all the red beans. 4. Perhaps not in a life-changing epiphany sense—the type you read about in breathless personal essay form. On my last trip to Taiwan, I was so lucky to have found one of these traditional pans at a DIY / kitchen shop in Taipei. Add water if necessary. We use cookies to ensure that we give you the best experience on our website. Hed Chef News - To celebrate our nation's birthday and sweet successes, here is a heritage dessert of hong dou sha (red bean dessert soup). I will keep in mind to produce more vegetarian dishes in the future. Red bean soup is a popular Chinese dessert. However, you can use brown sugar and it tastes great as well. Stir beans and sugar together in a saucepan over medium-high heat. Then, push the manual button and adjust … Separate the beans from the liquid, mash the beans and then return to the pot. I ve tried a few of your recipies and found them tastier and more flavoursome than my mother’s; like your nasi kunyit and especially your nasi lemak, the whole house is full of its mouth watering aroma ! KP Kwan. The red bean paste is encased in sticky rice balls, boiled, and then served in ginger syrup. I boiled it again in the morning and by afternoon the beans were soft. Then, add 3/4 cup of rock sugar or brown sugar (add sweet to your taste) and sauté for 30-40 mins until it thickens. It is optional, just like the use of vanilla in western desserts., Therefore, the quantity is entirely up to you. ), After that quickly release the pressure, open the lid add 3/4 cup of rock sugar or brown sugar (add sweet to your taste). In this recipe, I’m using 300 g of red beans, and three pieces (about 5g) of preserved tangerine peels. I am pleased to reply to any questions and comments as soon as possible. It also called hong dou tang (紅豆湯). clock icon. After that, pour 6 cups of water. 2. Red bean soup 红豆沙 is in the category of Cantonese desserts called tong sui (糖水). The simplicity of making the red bean soup means you can prepare it easily at home. It is widely used to prepare Chinese desserts and cuisines that involves stewing and braising. Cover and continue boiling over medium heat for an hour. Often, it serves as a dessert at the end of Chinese restaurant meal or banquet. Normally, it takes 2-4 hours to soak the beans if you use a top stove or slow cooker method. Red Bean Sago Sweet Soup, a classic warm sweet soup that is typical served as a dessert at the end of a meal in Cantonese cuisine. I blended the cooked red beans coarsely to form a watery mixture and added sago pearls. Often, it serves as a dessert at the end of Chinese restaurant meal or banquet. My leftover red bean paste inspired an intense search for more unique dessert ideas. Now I know it can be done with thermal pot. This is one of my favorite Chinese popsicles and I enjoy it a lot. instagram icon. It also called hong dou tang (紅豆湯). Hope this help. Serve. This data was provided and calculated by Nutritionix on 11/23/2019. I did soak the beans in water for a few hours in water during the daytime before I cooked it at night. This sweet red bean soup recipe uses instant pot. I would like to hear from you if you have solved the problem. It contributes a unique aroma to the red bean soup. The longer time it takes for sauté, the thicker it becomes.). Red bean paste is used in more different kinds of desserts. As an Amazon Associate, I earn from qualifying purchases. The red bean soup is also regularly included in the Chinese banquet package as the concluding dish to wrap up a meal. Close the lid and vent. An unassuming can of red bean paste has changed the way I think about homemade desserts. The water that penetrates into the red beans will transform into ice. Regards, Hi Pat, I am using this method to cook the. The texture was very smooth and had a subtle sweetness to my liking. You get the fragrant coconut flavors and nice bites from the sweet red beans… So I do not have any magical advice for your problem. Cook Time: 3 hours. They also have a naturally sweet flavor which makes them excellent for desserts. It's a kind of mung beans in red color. Turn off the heat and put on the lid. I tried your recipe by cooking with a thermal pot overnight. Read more! Not only it is easier to make sweet red bean soup using instant pot pressure cooker, but also the beans are soft. Thank you so much for your contribution to the idea of using gula Melaka. I would like your commentson this. Transfer the block of frozen red beans into a pot. Normally, red bean soup serves as cold during summer, and hot in winter. Here is the recipes. It is a popular item on the menu of most Chinese dessert houses in Hong Kong, Malaysia, and Singapore. Boil for a further twenty minutes. In Malaysia, we use pandan leaves to flavor a variety of desserts, much like vanilla in the Western countries. Beneficial Function: Red bean is neutral nature. Remember to stir it once a while to prevent the bottom from burning. squares icon. Print. Your email address will not be published. Give it a try and let me know of the outcome by leaving your comment below. However, if you use a food processor or blender, be careful not to over-process the red beans until pasty. Let it boil for 5 minutes, then cover, and let the red bean soak in boiling water for 1 hour. That’s why in Cantonese, it is called 红豆沙 which translates in verbatim as ‘red bean sand.’. Boil the red beans with water for one hour. Red beans are also called adzuki bean. Add the soaked sago and rock sugar. I use relatively small size sago. Author: Anita Jacobson Categories: Dessert Vegetarian Cuisine: Chinese Ingredients: Bean Rice Prep Time: 2 hours. flag icon. And there is another famous Chinese bean soup–mung bean … KP Kwan, Hi, tried your recipe and i love it. Those are the chewy and tiny sago pearls. This recipe uses instant pot pressure cooker to make it. One problem with mine is when i added the sago pearls, even after 20 minutes, the core was still white and even after cooking for more than half an hour, the sago still had a white core. However, according to the Cantonese style red bean soup, the red beans should have disintegrated to the point that the texture of the soup is homogeneous and slightly ‘sandy.’ (The ‘sand’ is referred to the disintegrated red beans.) My blog is about Asian food, so it will be a mix of vegetarian and meat dishes. Nothing says summer more than bingsu (빙수) in Korea! First, the soup can spill off from the pot easily, and by using a large pot will keep the kitchen clean. It’s flavored with coconut milk and sweet red beans. After that, pour 6 cups of water. As for the Red Bean Tong Sui, I wish to thank you for your tip on how to handle the tangerine peel. KP Kwan, Hi Lilian, I have had the same problem as you did with the sago then a friend told me to first soak the sago for about 1/2 an hour then only pour into the soup then the sago will be transparent like. For those which has been kept for more than ten years, the color is darker, and the taste is more intense. folder icon. It is a popular item on the menu of most Chinese dessert houses in Hong Kong, … KP Kwan, Hi KP Kwan, Secondly, the beans can burn quickly during cooking. The taste is slightly milder and fruitier than the ordinary white sugar. Traditional Korean jjinppang, or fluffy steamed buns filled with red beans, are soft on the outside, with chunky, sweet red bean paste in the inside. cutlery icon. This coconut red bean pudding is a cold sweet dish, kind of like jello. Average can be stored in the refrigerator for 4-5 days. Let it sit for 30 minutes to allow the red beans to disintegrate further. Enjoy this authentic sweet red bean soup instant pot recipe! Next, add 2 small pieces of dried mandarin peels. I think it is a wonderful idea which I will try in my next endeavor. If you like to serve it cold, please take note that the red bean soup will become thicker if you chill it overnight. ), Wash and rinse adzuki beans (red beans) and dried mandarin peels, Put adzuki beans, dried mandarin peel and water into pressure cooker manual for 45 minutes at high pressure, After that quickly release the pressure, open the lid add 3/4 cup of, Sauté for 30-40 mins until it thickens. https://en.christinesrecipes.com/2010/10/red-bean-and-black-glutinous-rice.html Also, you can make red bean ice or freeze them to make ice pops. In traditional Chinese medicine, red beans consumption promotes diuresis, clears heat, and rids the body of toxins. The following, quickly release the pressure and open the lid. In Chinese it is known as “Hong Dou Tang”. Now it comes to the final step. The longer time it takes for sauté, the thicker it becomes. I find that the brown sugar gives the tong sui a creamy texture. Then, push the manual button and adjust time for 45 minutes at high pressure. After water boils turn to heat down to medium low, throw in the dried tangerine peels, and cook for … Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Red bean soup is in the category of Cantonese desserts called tong sui (糖水), literally means sugar water. Collectively known as "Tong Sui" literally translated as "sugar water" from Cantonese, there is a huge variety of these sweet soup desserts. Next, add 2 small pieces of dried mandarin peels. I am keeping this recipe simple, although you can switch it up by incorporating some optional ingredients to the basic recipe, which I will explain this further in the following sections. Therefore, it's faster than traditional top stove cooking method and do not require pre-soaking the beans. Follow along on Facebook, Pinterest and Instagram for all the latest updates. Kind regards, Red Beans in particular are great to bake with, because it is so easy to make Sweet Red Bean Paste out of them. Also, it is categorized as dessert, tang shui, and literally translated as sugar water or sweet soup. I would like to recommend that brown sugar or gula melaka substitute the rock sugar. It categorized as dessert, tang shui (糖水). Pandan leaves are a pleasant addition to enhance the flavor of the red bean soup. After the red bean block is fully melted, add the tangerine peels and water. Then, add 3/4 cup of rock sugar or brown sugar (add sweet to your taste) and sauté for 30-40 mins until it thickens. Hope you enjoy this sweet adzuki bean soup instant pot recipe. Hope you enjoy this red bean soup instant pot recipe! Rinse the red beans with water to remove the impurities. The red bean soup is also frequently included in the Chinese banquet package as the final dish to wrap up a meal. Have you ever wondered what those translucent studs suspended in the red bean soup? What may surprise you is how simple are the ingredients required, only three ingredients: red beans, dried tangerine peel, and rock sugar. I may receive commissions for purchases made through links in this post. Let the red beans soaked in the water for a few hours so that they are adequately hydrated. This is one of my favorite Chinese popsicles and I enjoy it a lot. An easy dessert to make in your slow cooker, either overnight or during the day. While there are infinite variations, one topping that’s in most of the variations is sweetened red beans, called pat (팥).Whether you choose store-bought sweetened red beans … Red bean soup is a type of tong sui, or sweet Cantonese dessert soup. You can substitute it with any sugar since the difference is minimal. Please advise, thankq, Hi Lilian, I have just explained in detail how to prepare the basic traditional Cantonese style red bean soup. Often used to make desserts in Eastern Asian Cuisines, Sweet Red Bean Paste is made with 2 … Close the lid and vent. Enjoy them in this Thai coconut-based dessert recipe. Rather, it has a subtle, pleasing sweetness that’s perfect for rounding off a big Chinese meal. Red bean soup is a popular Chinese dessert mostly in China, Taiwan, and southeast Asia. Simmer over low heat for a further 30 minutes. Now I return the manually mashed or machine processed red beans to the pot. And, it does not require pre-soaking adzuki beans. Today I want to show you how to prepare a traditional Cantonese dessert which is called red bean soup 红豆沙. Oh My Food Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Drain the red bean … facebook icon print icon. Thanks for the info. It adds flavor to the red bean soup and doubles up as garnish. Sometimes, they are wrapped up to make rice dumplings or steamed buns. Nevertheless, if you think that the basic recipe is too simple, you can switch it up by adding a few optional ingredients. Pandan leaves, also called screw pine leaves, are readily available in tropical countries such as Malaysia and Thailand. The amount to use depends on the quality of the dried tangerine peels. Red beans are a rich source of carbohydrates, protein, and dietary fibre and contain significant amounts of essential minerals, omega-3 and omega-6 fatty acids. Red bean soup from different regions and countries have different texture and consistency. Wash or rinse a cup of red beans then put it in the instant pot, pressure cooker. I suggest using a large pot with a thick bottom to cook the red bean soup. Then, soak the beans in water for at least 8 hours (overnight). Like most Chinese desserts, red bean soup isn’t overpoweringly sweet. Close the lid and vent. In this recipe, I am using three pieces 15 years old medium-sized dried tangerine peels, weighted about 5g. Mash about 80% of the beans, and keep the other 20% intact, so that there are still some whole beans in the soup. Red bean soup, one popular Chinese dessert of Tangsui group, is served either cold in summer or hot in winter. Since I’m doing manually, I need to remove the panda leave first, then let it pass through a wire mesh strainer. It’s simply a dependable way to turn the plainest of things into a dessert, like a lone slice of toast or cup of coconut milk. Let it soak in cold water. The presence of the sago pearls will change the texture of the soup, which looks more like congee. Also, check out these mango sticky rice, grass jelly and white rabbit candy ice cream recipes. There are two types of red bean … Regards, Be sure to get the smooth red bean paste, not the kind with chunks of red beans in it. Chinese Cuisine Dried Aged Orange / Citrus Peel / Chen Pi 老年陳皮 Free Worldwide AIR Mail (100G). Add the pandan leaves and dried tangerine peels. At this point, the red beans should have disintegrated further to form a homogeneous suspension and thicken considerably. As far as Chinese desserts go, this is really easy to cook and I often keep the leftovers in the fridge overnight to enjoy the dessert chilled the next day. Sweet red bean paste might be there also – if not, it is found in Asian grocery stores. Hi, thanks for the recipe. Hi Kun, Besides that, you can also swirl a tablespoon of coconut milk on top of a bowl of red bean soup before serving. (If you want it thicker.). Perhaps you need to cook it longer for the larger pearls. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.). Remember to stir it once a while to prevent the bottom from burning. It’s a wonderfully refreshing dessert … Meanwhile, wash and drain the barley until the water is clear. You can avoid this from happening by using a large pot with a thick bottom and with high heat capacity, which can keep the soup at a constant boil with minimum heat. Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Rock sugar is crystallized cane sugar. Red bean soup is in the category of Cantonese desserts called tong sui (糖水), literally means sugar water. Three to four hours are sufficient, but overnight is even better. (It depends what viscosity you want. All Rights Reserved. It’s a shaved ice dessert with various sweet toppings. Red bean soup is a popular Chinese dessert. Eating red bean dessert helps to clear away … However, it doesn't require soaking adzuki beans before cooking in a pressure cooker instant pot. After adding the sugar and salt, do not cover the pot anymore as you need to stir it constantly to avoid it from burning. Red bean dessert is very popular Chinese desserts, it may be a soup,a cake,or a small bun. The second method is to fish out the beans and mashed them manually and subsequently returned to the pot. In Chinese, it also called hong dou tang (紅豆湯). There are a few ways you can proceed from this point. Sweet red bean soup is a popular Chinese dessert mostly in China, Taiwan, and south east Asia. Red Bean Cakes are a popular Taiwanese dessert made from a waffle-pancake like batter and cooked in special cast iron pans.Originally a traditional dessert from Japan, their version is called Imagawayaki (or Obanyaki). 3. The pudding is soft and delicate in texture, but rich in flavors. Heat it over low heat and wait until the ice is fully dissolved. According to the Chinese medicines, red beans are good for replenishing the blood and getting rid of excess liquid in the body (补血;治水肿), and homemade is definitely much better compared to the ones that are sold at dessert … The longer time it takes for sauté, the thicker it becomes. You can serve the red bean soup, either hot, cold, or warm, depending on the weather and your preference. Check out these almond jello, black glutinous rice dessert and black sesame soup recipes. Sago comes in the form of small white pearls. After 1 hour, the color of the soup has changed to maroon, which indicates the red beans have started to disintegrate. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The third method is not to do it manually but put the beans into a. Hope you enjoy this red bean soup instant pot recipe! Published: Jan 13, 2019Modified: Sep 2, 2020 by Tracy O.This post may contain affiliate links. I will focus on how to prepare the Cantonese way, which requires each bean are burst open and disintegrate to form a concentrated suspension. Sweet red bean is one of the most important ingredients for Chinese dessert. I prefer the original texture of the red bean soup, and therefore I only add two tablespoons of sago into the soup. I am happy to see you in this comment area, as you have read through my recipe. If you continue to use this site we will assume that you are happy with it. Traditionally, in Cantonese cuisine hong dou tang is made from rock sugar, water,red beans and dried mandarin peels. After that, pour 6 cups of water. Thank you for trying my recipes. 1. I love that idea! It does not take you long before you can enjoy a bowl of heartwarming traditional Cantonese dessert at home. ©2018 Taste of Asian Food. For the three to four years old peels, the color is lighter, and the flavor is less. Thank you for sharing your wonderful recipe. My family loves your Fried Tofu Recipe, the vegetarian version. The following, quickly release the pressure and open the lid. freeze them to make ice pops. CY Tan, Hi Choe Yong, Cook, stirring constantly, until … The beans now look soft and broken down. Drain the beans and transfer to a medium … This method is not considered traditional but is incredibly useful, as it can reduce the cooking time substantially to achieve a homogenous texture. Remember to stir it once a while to prevent the bottom from burning. Total … Red bean dumpling (红豆汤圆) is a common dessert in Chinese cuisine (the other is black sesame dumplings).. Traditionally, in Cantonese cuisine hong dou tang is made from. Let it boil … First, rinse the dried adzuki beans under cold water. Most of the time people like to use rock sugar or sliced brown sugar to make sweet soup. Red beans are the healthiest dried beans available, rich in antioxidants and loaded with fiber. I suggest you presoaked and freeze the red bean in advance. (It depends what viscosity you want. It will disintegrate if I cook it longer. Normally, red bean soup serves as cold during summer, and hot in winter. Wash or rinse a cup of red beans then put it in the. Since the volume of ice is about 10% larger than water, the pressure exerted by the ice within the beans will change the structure of the red beans, which causes them to disintegrate much faster while boiling. I personally cook green bean soup more frequently to combat the heat, but somehow, my family and I agree that red bean soup tastes subtly better, maybe a more robust bean flavour. I normally used three to four pieces of pandan leaves for 300g of red beans. The sago pearls will turn translucent when cooked. Soak the red beans overnight. Note: This post may contain affiliate links. Then, push the manual button and adjust time for 45 minutes at high pressure. (It depends what viscosity you want. Besides, it can also be used to make as red bean dessert directly.