Classic Red Bean Soup Dessert

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Chinese sweet soup made with slow-simmered adzuki beans and rock sugar, this comforting dessert is served warm in winter and chilled in summer. The beans break down into a creamy, velvety texture with a gentle natural sweetness that feels both nourishing and indulgent. Enjoy it as a light dessert or a soothing afternoon treat.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 0.6 gFat
• 0.1 gSaturated Fat
• 62 gCarbs
• 9 gFiber
• 26 gSugar
• 10 gProtein
• 85 mgSodium
• 720 mgPotassium
• 45 mgCalcium
• 3.2 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the soup

• 1 cup dried adzuki red beans (about 200 g), rinsed
• 6 cups cold water, plus more as needed
• 1 strip dried tangerine peel (about 2 inches), optional
• 1/4 cup dried lotus seeds, rinsed (optional)
• 1/2 to 3/4 cup rock sugar, crushed, or to taste
• 1/8 teaspoon fine sea salt

Optional garnishes

• 2 tablespoons small tapioca pearls, soaked
• 2 tablespoons goji berries, rinsed
• 1/4 teaspoon dried osmanthus flowers, optional

Directions

1. Place the rinsed red beans in a large bowl, cover with 3 inches of cold water, and soak for 4 to 8 hours or overnight; drain well.
2. Transfer the soaked beans to a heavy pot and add 6 cups of cold water along with the tangerine peel and lotus seeds, if using. Bring to a rolling boil over high heat, skimming off any foam that rises to the surface.
3. Reduce the heat to low so the soup maintains a gentle simmer. Partially cover and cook, stirring occasionally, for 60 to 75 minutes, until the beans are very tender and many have split open, releasing their starch to thicken the liquid.
4. Add the rock sugar and salt, stirring until the sugar fully dissolves. If using tapioca pearls, add them now and simmer 10 to 12 minutes until they turn translucent.
5. Continue to simmer uncovered for another 5 to 10 minutes, mashing some beans against the side of the pot with a spoon to reach your preferred thickness; add hot water a splash at a time if the soup becomes too thick.
6. Stir in the goji berries and osmanthus flowers (if using) and let stand off the heat for 2 minutes so they soften and release their fragrance.
7. Ladle into warmed bowls and serve hot, or cool to room temperature and chill for at least 2 hours before serving cold, garnished with an extra sprinkle of osmanthus if desired.

Cook’s Notes

• For a shortcut, use a pressure cooker: cook soaked beans with 5 cups water on high pressure for 25 minutes, then natural release before sweetening.
• Toast the rock sugar briefly in a dry pan before adding it; this deepens the caramel notes beautifully.
• The soup thickens as it cools, so err on the slightly soupy side if you plan to serve it chilled.
• Top with a small scoop of vanilla ice cream or a splash of evaporated milk for a Cantonese cafe-style presentation.
• Store leftovers in the refrigerator for up to 4 days; loosen with a splash of water when reheating since the beans continue to absorb liquid.

You might also like

Asian

Hot and Sour Soup

Asian

Sichuan Dan Dan Noodles with Sesame Sauce and Ground Pork

Asian

Char Siu Bao BBQ Pork Buns

Asian

Steamed Sticky Rice in Lotus Leaf