Red Bean Soup

Sweet red bean soup is a popular Chinese dessert mostly in China, Taiwan, and south east Asia. Also, it is categorized as dessert, tang shui, and literally translated as sugar water or sweet soup.

Course Dessert

Cuisine Asian, Chinese

Prep Time 3

Cook Time 1 15

Total Time 1 18

Servings

Calories 142kcal

Author Tracy O.

Equipment

1 Pot or Instant pot

Ingredients

1 cup Adzuki bean (red mung beans, 8.5 oz)
2 small pieces Dried mandarin peel (2 g)
6 cups Water
¾ cup Rock sugar Or Brown sugar (Add sugar to your taste)

US Customary - Metric

Instructions

Instant pot method:

Wash or rinse 1 cup of red beans ( 8.5 oz). Then, put it into the instant pot, pressure cooker.
Next, add 2 small pieces of dried mandarin peels (2 g).
After that, pour 6 cups of water into the instant pot. Close the lid and vent. Then, push the manual button and adjust time for 45 minutes at high pressure.
The following, quickly release the pressure and open the lid. Then, add ¾ cup of rock sugar or brown sugar (add sugar to your taste). Push the button sauté for 30-40 mins until it thickens. Remember to stir it once a while to prevent the bottom from burning. (It depends what viscosity you want. The longer it takes for sauté, the thicker it becomes.)

Stove top method:

Wash or soak 1 cup of red beans ( 8.5 oz) for 2-4 hours before cooking. Then, put it into a big pot.
Next, add 2 small pieces of dried mandarin peels (2 g) into the pot.
After that, pour 6 cups of water into the pot. Turn on medium high fire. When the water is boiling, turn the fire to small. Let it cook and simmer for 1.5-2 hours or until the beans are soft.
Then, add ¾ cup of rock suga r or brown sugar (add sugar to your taste). Keep simmering until it thickens or the viscosity you want. Remember to stir it once a while to prevent the bottom from burning.

Video

Notes

Cooking tips for how to make Chinese red bean soup:

Wash and rinse adzuki beans (red mung beans) and dried mandarin peels.
Put adzuki beans, dried mandarin peel and water into a pressure cooker manual for 45 minutes at high pressure and quick release.
After that, quickly release the pressure, open the lid, add ¾ cup of rock sugar or brown sugar, add sugar to your taste. (Be careful when quickly releasing the pressure.)
Sauté for 30-40 mins until it thickens. Remember to stir it once a while to prevent the bottom from burning. (It depends what viscosity you want. The longer it takes for sauté, the thicker it becomes.)
Pre soak the beans for 2-4 hours if you use a top stove or slow cooker method.

Nutrition