Red Bean Soup–Instant pot
Sweet red bean soup is a popular Chinese dessert mostly in China, Taiwan, and south east Asia. In addition, it calls hong dou tang (紅豆湯) in Chinese. Also, it is categorized as dessert, tang shui (糖水), and literally translated as sugar water or sweet soup. This recipe uses instant pot pressure cooker to make it. Therefore, it’s faster than traditional top stove cooking method and do not require pre-soaking the beans. Not only it is easier to make sweet red bean soup using instant pot pressure cooker, but also the beans are soft.
Normally, red bean soup serves as cold during the summer, and hot in the winter. Besides, I like to freeze red bean soup to make ice pops. This is one of my favorite Chinese popsicles and I enjoy a lot. Traditionally, in Cantonese cuisine red bean soup makes from rock sugar, red beans and dried mandarin peels. Generally, it serves as a dessert at the end of a restaurant or banquet meal. People like to use rock sugar or slice sugar. However, you can use brown sugar and it tastes great as well. Hope you enjoy this sweet red bean soup instant pot recipe.
Ingredients:
Red Mung Beans 1 cup
water 6 cups
Rock sugar or Brown sugar 3/4 cup (Add sugar to your taste)
Dried mandarin peel 2 small pieces
Instructions:
1. Wash or rinse the red beans then put it in the instant pot, the pressure cooker.
2. Add water and dried mandarin peels close the lid and vent manual for 45 minuets.
3. Then, quick release, open the lid add rock sugar or brown sugar (add sweet to your taste) and sauté for 20-30 mins until it’s thicken. Remember to stir it once a while to prevent bottom gets burn. (It depends what viscosity you want. The longer time it takes for sauté, it will be thicker.)
Red Bean Soup
Ingredients
- 1 cup Red Mung Beans
- 6 cups Water
- 3/4 cup Rock sugar
- 2 small pieces Dried mandarin peel
Instructions
- Wash or rinse the red beans then put it in the instant pot, the pressure cooker.
- Add water and dried mandarin peels close the lid and vent manual for 45 minuets.
- Then, quick release, open the lid add rock sugar or brown sugar (add sweet to your taste) and sauté for 20-30 mins until it’s thicken. Remember to stir it once a while to prevent bottom gets burn. (It depends what viscosity you want. The longer time it takes for sauté, it will be thicker.)
Notes
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