Red bean soup, or hóngdòu tāng (紅豆湯), is a beloved Asian dessert enjoyed for centuries. Its simple yet comforting sweetness offers a delightful balance of textures – the tender, melt-in-your-mouth red beans contrasting with the subtly sweet broth. Whether served warm on a chilly evening or chilled as a refreshing summer treat, this versatile dessert is a perfect ending to any meal or a satisfying snack any time of day. The subtle earthy notes of the red beans are enhanced by the addition of just a touch of sugar, creating a naturally sweet and subtly complex flavor profile.
This easy-to-follow recipe will guide you through each step, from preparing the red beans to achieving the perfect creamy consistency. Get ready to experience the magic of homemade red bean soup, a dish that's as rewarding to make as it is delicious to savor. Let's dive into the simple steps to creating this timeless classic!
Tools Needed
- Pot
- Immersion blender (optional)
- Potato masher (optional)
Ingredients
- Red beans: 500 grams
- Water
- Dry tangerine peels: 3 pieces
- Pandan leaves: 3 pieces
- Sugar: 150 grams
Step-by-Step Instructions
Step 1. Prepare and Cook the Beans
- Rinse 500 grams of red beans thoroughly and soak them in water for about three hours. This helps the beans absorb water, making them cook faster.
- After three hours, add the soaked beans to a pot with about two and a half inches of water. Add three pieces of dry tangerine peels (for Cantonese/Hong Kong style) or three pandan leaves (for Singapore/Malaysian style), or both!
- Bring the mixture to a boil, then reduce heat to medium-low. Simmer for 60-90 minutes, ensuring enough water covers the beans throughout the cooking process.
- Check for doneness by mashing a few beans. If they're soft, remove the tangerine peels or pandan leaves.
Step 2. Blend and Adjust Texture
- If you prefer whole beans, skip the next step. If you prefer a smoother texture, use an immersion blender, potato masher, or the back of a spoon to mash the beans (mashing them separately from the water is easier).
- Adjust the water consistency to your liking. For a thicker soup, leave it as is; otherwise, add more water and bring to a boil.
Step 3. Sweeten and Serve
- Add 150 grams of sugar (adjust to your desired sweetness) and bring back to a boil to dissolve the sugar.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Vary the sweetness and thickness to your liking. Some prefer a thick, creamy soup; others prefer a thinner, sweeter version.
Nutrition
- N/A
FAQs
1. Can I use canned red beans instead of dried?
Yes, you can! Using canned red beans significantly shortens the cooking time. Just rinse them well before adding them to the pot.
2. How can I make the soup sweeter?
Adjust the sugar to your preference. Start with the amount suggested in the recipe and add more to taste, a tablespoon at a time.
3. How do I store leftover red bean soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.
Enjoy your delicious and easy homemade red bean soup! This comforting dessert is perfect for any occasion, and its simple recipe makes it accessible to even the most novice cooks. Now go forth and savor the sweet, creamy goodness!