Red bean soup

Red Bean Soup Recipe

• Serves: 4
• Prep: 10 mins
• Cook: 60 mins

 

Ingredients

• 100 grams red beans (may also use Japanese azuki beans) soaked overnight, rinsed and drained
• 2 pandan (screw pine) leaves dried ends cut, tied in a knot
• 1.7 litres water
• 70 grams rock sugar to taste
• 10 grams (about 3 pieces) dried orange (tangerine) peel
• 80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional

 

Instructions

1. In a bigger soup pot, add red beans, 1.7 litres water, dried orange peel and pandan leaves. Bring to a boil.
2. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if necessary.
3. Stir in rock sugar (to taste) until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the red bean soup. Serve warmed or chilled.