This coconut red bean pudding is a cold sweet dish, kind of like jello. In Malaysia, we use pandan leaves to flavor a variety of desserts, much like vanilla in the Western countries. Now I return the manually mashed or machine processed red beans to the pot. facebook icon print icon. It’s flavored with coconut milk and sweet red beans. This data was provided and calculated by Nutritionix on 11/23/2019. Oh My Food Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Now I know it can be done with thermal pot. Rinse the red beans with water to remove the impurities. folder icon. My blog is about Asian food, so it will be a mix of vegetarian and meat dishes. For the three to four years old peels, the color is lighter, and the flavor is less. Thank you for trying my recipes. Author: Anita Jacobson Categories: Dessert Vegetarian Cuisine: Chinese Ingredients: Bean Rice Prep Time: 2 hours. cutlery icon. We use cookies to ensure that we give you the best experience on our website. Close the lid and vent. Rock sugar is crystallized cane sugar. Red bean paste is used in more different kinds of desserts. Red bean soup is in the category of Cantonese desserts called tong sui (糖水), literally means sugar water. I’m looking for a red bean soup with which you will still expect to find some whole beans. The longer time it takes for sauté, the thicker it becomes. I did soak the beans in water for a few hours in water during the daytime before I cooked it at night. Please advise, thankq, Hi Lilian, Regards, Hi Pat, Enjoy them in this Thai coconut-based dessert recipe. However, according to the Cantonese style red bean soup, the red beans should have disintegrated to the point that the texture of the soup is homogeneous and slightly ‘sandy.’ (The ‘sand’ is referred to the disintegrated red beans.) Mash about 80% of the beans, and keep the other 20% intact, so that there are still some whole beans in the soup. Remember to stir it once a while to prevent the bottom from burning. Place red bean and 6 cups of water in a pot and bring to a boil. Emulsify Red Bean Soup: Bring the red bean soup to a boil using the "Saute High" function. Perhaps not in a life-changing epiphany sense—the type you read about in breathless personal essay form. However, if you use a food processor or blender, be careful not to over-process the red beans until pasty. Check out these almond jello, black glutinous rice dessert and black sesame soup recipes. Drain the beans and transfer to a medium … Today I want to show you how to prepare a traditional Cantonese dessert which is called red bean soup 红豆沙. KP Kwan. All Rights Reserved. The texture was very smooth and had a subtle sweetness to my liking. In traditional Chinese medicine, red beans consumption promotes diuresis, clears heat, and rids the body of toxins. Thank you for sharing your wonderful recipe. Besides that, you can also swirl a tablespoon of coconut milk on top of a bowl of red bean soup before serving. Pandan leaves, also called screw pine leaves, are readily available in tropical countries such as Malaysia and Thailand. It will disintegrate if I cook it longer. I’m not making red bean paste. Transfer the soaked red beans to the freezer and freeze it overnight. In this recipe, I’m using 300 g of red beans, and three pieces (about 5g) of preserved tangerine peels. KP Kwan, Hi, tried your recipe and i love it. My leftover red bean paste inspired an intense search for more unique dessert ideas. ©2018 Taste of Asian Food. Red bean soup 红豆沙 is in the category of Cantonese desserts called tong sui (糖水). Red bean soup is a popular Chinese dessert mostly in China, Taiwan, and southeast Asia. Let it sit for 30 minutes to allow the red beans to disintegrate further. Traditional Korean jjinppang, or fluffy steamed buns filled with red beans, are soft on the outside, with chunky, sweet red bean paste in the inside. Let it soak in cold water. Besides, it can also be used to make as red bean dessert directly. Close the lid and vent. Often, it serves as a dessert at the end of Chinese restaurant meal or banquet. Sometimes, they are wrapped up to make rice dumplings or steamed buns. It is widely used to prepare Chinese desserts and cuisines that involves stewing and braising. Traditionally, in Cantonese cuisine hong dou tang is made from rock sugar, water,red beans and dried mandarin peels. I suggest you presoaked and freeze the red bean in advance. Secondly, the beans can burn quickly during cooking. The longer time it takes for sauté, the thicker it becomes.). Like most Chinese desserts, red bean soup isn’t overpoweringly sweet. Not only it is easier to make sweet red bean soup using instant pot pressure cooker, but also the beans are soft. Then, push the manual button and adjust time for 45 minutes at high pressure. You can substitute it with any sugar since the difference is minimal. I personally cook green bean soup more frequently to combat the heat, but somehow, my family and I agree that red bean soup tastes subtly better, maybe a more robust bean flavour. However, you can use brown sugar and it tastes great as well. I would like to recommend that brown sugar or gula melaka substitute the rock sugar. First, rinse the dried adzuki beans under cold water. Hi Kun, If you like it, at a tablespoon of the pearls to the red bean soup and boil for twenty minutes. 2. The red bean paste is encased in sticky rice balls, boiled, and then served in ginger syrup. clock icon. Red bean soup is a popular Chinese dessert. Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! It adds flavor to the red bean soup and doubles up as garnish. Meanwhile, wash and drain the barley until the water is clear. Separate the beans from the liquid, mash the beans and then return to the pot. Often, it serves as a dessert at the end of Chinese restaurant meal or banquet. (It depends what viscosity you want. Red Bean and Glutinous Rice Sweet Soup. (If you want it thicker.). Rather, it has a subtle, pleasing sweetness that’s perfect for rounding off a big Chinese meal. ), After that quickly release the pressure, open the lid add 3/4 cup of rock sugar or brown sugar (add sweet to your taste). Here is the recipes. It's a kind of mung beans in red color. Close the lid and vent. Red bean soup is a popular Chinese dessert. It also called hong dou tang (紅豆湯). Let the red beans soaked in the water for a few hours so that they are adequately hydrated. Those are the chewy and tiny sago pearls. (It depends what viscosity you want. This is one of my favorite Chinese popsicles and I enjoy it a lot. As for the Red Bean Tong Sui, I wish to thank you for your tip on how to handle the tangerine peel. I normally used three to four pieces of pandan leaves for 300g of red beans. Then, add 3/4 cup of rock sugar or brown sugar (add sweet to your taste) and sauté for 30-40 mins until it thickens. For those which has been kept for more than ten years, the color is darker, and the taste is more intense. Collectively known as "Tong Sui" literally translated as "sugar water" from Cantonese, there is a huge variety of these sweet soup desserts. In Chinese, it also called hong dou tang (紅豆湯). Red beans are a rich source of carbohydrates, protein, and dietary fibre and contain significant amounts of essential minerals, omega-3 and omega-6 fatty acids. The following, quickly release the pressure and open the lid. You can avoid this from happening by using a large pot with a thick bottom and with high heat capacity, which can keep the soup at a constant boil with minimum heat. If you continue to use this site we will assume that you are happy with it. Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. 4. Red beans are also called adzuki bean. 3. After adding the sugar and salt, do not cover the pot anymore as you need to stir it constantly to avoid it from burning. Wash or rinse a cup of red beans then put it in the. That’s why in Cantonese, it is called 红豆沙 which translates in verbatim as ‘red bean sand.’. Hi, this is KP Kwan. After that, pour 6 cups of water. I boiled it again in the morning and by afternoon the beans were soft. instagram icon. Three to four hours are sufficient, but overnight is even better. According to the Chinese medicines, red beans are good for replenishing the blood and getting rid of excess liquid in the body (补血；治水肿), and homemade is definitely much better compared to the ones that are sold at dessert … Red bean dumpling (红豆汤圆) is a common dessert in Chinese cuisine (the other is black sesame dumplings).. I blended the cooked red beans coarsely to form a watery mixture and added sago pearls. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Also, you can make red bean ice or freeze them to make ice pops. You can serve the red bean soup, either hot, cold, or warm, depending on the weather and your preference. The red bean soup is also frequently included in the Chinese banquet package as the final dish to wrap up a meal. Sweet red bean soup is a popular Chinese dessert mostly in China, Taiwan, and south east Asia. Simmer over low heat for a further 30 minutes. Let it boil … I think it is a wonderful idea which I will try in my next endeavor. In Chinese it is known as “Hong Dou Tang”. My family loves your Fried Tofu Recipe, the vegetarian version. KP Kwan, Hi Lilian, I have had the same problem as you did with the sago then a friend told me to first soak the sago for about 1/2 an hour then only pour into the soup then the sago will be transparent like. I ve tried a few of your recipies and found them tastier and more flavoursome than my mother’s; like your nasi kunyit and especially your nasi lemak, the whole house is full of its mouth watering aroma ! Red bean soup, one popular Chinese dessert of Tangsui group, is served either cold in summer or hot in winter. I am using this method to cook the. One problem with mine is when i added the sago pearls, even after 20 minutes, the core was still white and even after cooking for more than half an hour, the sago still had a white core. Normally, red bean soup serves as cold during summer, and hot in winter. I will focus on how to prepare the Cantonese way, which requires each bean are burst open and disintegrate to form a concentrated suspension. Add water if necessary. Red bean soup is a type of tong sui, or sweet Cantonese dessert soup. Most of the time people like to use rock sugar or sliced brown sugar to make sweet soup. The yellow beans also find themselves in Vietnamese che bau mau, a parfait-like dessert layered with ice, coconut milk, pandan jelly, and another superstar in the world of dessert beans: red beans. It is a popular item on the menu of most Chinese dessert houses in Hong Kong, Malaysia, and Singapore. The longer time it takes for sauté, the thicker it becomes. On my last trip to Taiwan, I was so lucky to have found one of these traditional pans at a DIY / kitchen shop in Taipei. Hope you enjoy this red bean soup instant pot recipe! After that, pour 6 cups of water. The beans now look soft and broken down. It’s a wonderfully refreshing dessert … Either way will achieve the same purpose. Red beans are the healthiest dried beans available, rich in antioxidants and loaded with fiber. However, it doesn't require soaking adzuki beans before cooking in a pressure cooker instant pot. ), Wash and rinse adzuki beans (red beans) and dried mandarin peels, Put adzuki beans, dried mandarin peel and water into pressure cooker manual for 45 minutes at high pressure, After that quickly release the pressure, open the lid add 3/4 cup of, Sauté for 30-40 mins until it thickens. Sweet Red Bean Soup: Recipe Instructions. Let it boil for 5 minutes, then cover, and let the red bean soak in boiling water for 1 hour. Cook Time: 3 hours. Print. Give it a try and let me know of the outcome by leaving your comment below. Sago comes in the form of small white pearls. Add a few pieces of pandan leaves to the soup while boiling. Hed Chef News - To celebrate our nation's birthday and sweet successes, here is a heritage dessert of hong dou sha (red bean dessert soup). Next, add 2 small pieces of dried mandarin peels. Also, check out these mango sticky rice, grass jelly and white rabbit candy ice cream recipes. Sweet red bean paste might be there also – if not, it is found in Asian grocery stores. I am happy to see you in this comment area, as you have read through my recipe. Hope you can share more of the vegetarian recipes soon. Hope you enjoy this red bean soup instant pot recipe! CY Tan, Hi Choe Yong, (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.). Then, soak the beans in water for at least 8 hours (overnight). Traditionally, in Cantonese cuisine hong dou tang is made from. And, it does not require pre-soaking adzuki beans. Your email address will not be published. Wash or rinse a cup of red beans then put it in the instant pot, pressure cooker. While there are infinite variations, one topping that’s in most of the variations is sweetened red beans, called pat (팥).Whether you choose store-bought sweetened red beans … I will keep in mind to produce more vegetarian dishes in the future. As far as Chinese desserts go, this is really easy to cook and I often keep the leftovers in the fridge overnight to enjoy the dessert chilled the next day. Red bean soup is in the category of Cantonese desserts called tong sui (糖水), literally means sugar water. The amount to use depends on the quality of the dried tangerine peels. Dried tangerine peels are a standard ingredient for the Cantonese Style red bean soup. Love Asian dessert? Red Bean Sago Sweet Soup, a classic warm sweet soup that is typical served as a dessert at the end of a meal in Cantonese cuisine. Total … Red bean soup from different regions and countries have different texture and consistency. Serve. This sweet red bean soup recipe uses instant pot. Add the soaked sago and rock sugar. What may surprise you is how simple are the ingredients required, only three ingredients: red beans, dried tangerine peel, and rock sugar. Beneficial Function: Red bean is neutral nature. Follow along on Facebook, Pinterest and Instagram for all the latest updates. Cook, stirring constantly, until … The simplicity of making the red bean soup means you can prepare it easily at home. Today I want to show you how to prepare a traditional Cantonese dessert which is called red bean soup 红豆沙. Hi, thanks for the recipe. Nothing says summer more than bingsu (빙수) in Korea! I would like your commentson this. Also, it is categorized as dessert, tang shui, and literally translated as sugar water or sweet soup. Hope this help. This recipe uses instant pot pressure cooker to make it. Now it comes to the final step. After 1 hour, the color of the soup has changed to maroon, which indicates the red beans have started to disintegrate. An easy dessert to make in your slow cooker, either overnight or during the day. The presence of the sago pearls will change the texture of the soup, which looks more like congee. The pudding is soft and delicate in texture, but rich in flavors. After that, pour 6 cups of water. It is a popular item on the menu of most Chinese dessert houses in Hong Kong, … You get the fragrant coconut flavors and nice bites from the sweet red beans… I prefer the original texture of the red bean soup, and therefore I only add two tablespoons of sago into the soup. After the red bean block is fully melted, add the tangerine peels and water. Next, add 2 small pieces of dried mandarin peels. KP Kwan, Hi KP Kwan, Perhaps you need to cook it longer for the larger pearls. Average can be stored in the refrigerator for 4-5 days. Please read my privacy policy for more info. Then, add 3/4 cup of rock sugar or brown sugar (add sweet to your taste) and sauté for 30-40 mins until it thickens. Nevertheless, if you think that the basic recipe is too simple, you can switch it up by adding a few optional ingredients. Besides, red bean can also be used to make TangShui–Red bean Soup. Therefore, it's faster than traditional top stove cooking method and do not require pre-soaking the beans. Regards, pinterest icon. In this recipe, I am using three pieces 15 years old medium-sized dried tangerine peels, weighted about 5g. This is one of my favorite Chinese popsicles and I enjoy it a lot. freeze them to make ice pops. The longer time it takes for sauté, the thicker it becomes. First, the soup can spill off from the pot easily, and by using a large pot will keep the kitchen clean. I find that the brown sugar gives the tong sui a creamy texture. This method is not considered traditional but is incredibly useful, as it can reduce the cooking time substantially to achieve a homogenous texture. If you like to serve it cold, please take note that the red bean soup will become thicker if you chill it overnight. squares icon. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... It does not take you long before you can enjoy a bowl of heartwarming traditional Cantonese dessert at home. It categorized as dessert, tang shui (糖水). By Gina Bean July 22, 2014 Desserts 10 Comments on 18 Must See Red Bean Paste Dishes Recently, I made, and posted, Sweet Adzuki Bean Paste for Icy Cold Sweet Popsicles. Red Bean Cakes are a popular Taiwanese dessert made from a waffle-pancake like batter and cooked in special cast iron pans.Originally a traditional dessert from Japan, their version is called Imagawayaki (or Obanyaki). After water boils turn to heat down to medium low, throw in the dried tangerine peels, and cook for … The second method is to fish out the beans and mashed them manually and subsequently returned to the pot. It also called hong dou tang (紅豆湯). Published: Jan 13, 2019Modified: Sep 2, 2020 by Tracy O.This post may contain affiliate links. The water that penetrates into the red beans will transform into ice. There are two types of red bean … Normally, red bean soup serves as cold during summer, and hot in winter. 1. Then, push the manual button and adjust time for 45 minutes at high pressure. Red bean soup – How to make it at home (Cantonese style), 3 pieces (about 3-5 grams) of dried tangerine peel (chenpi 陳皮), Transfer the red beans into a freezer-safe container, and add sufficient water just enough to submerge all the red beans. The third method is not to do it manually but put the beans into a. And, it literally translated as sugar water or sweet soup. Sweet red bean is one of the most important ingredients for Chinese dessert. I use relatively small size sago. Note: This post may contain affiliate links. Stir beans and sugar together in a saucepan over medium-high heat. As an Amazon Associate, I earn from qualifying purchases. Chinese Cuisine Dried Aged Orange / Citrus Peel / Chen Pi 老年陳皮 Free Worldwide AIR Mail (100G). I have just explained in detail how to prepare the basic traditional Cantonese style red bean soup. Then, push the manual button and adjust … I tried your recipe by cooking with a thermal pot overnight. Drain the red bean … Cover and continue boiling over medium heat for an hour. Be sure to get the smooth red bean paste, not the kind with chunks of red beans in it. (It depends what viscosity you want. I would like to hear from you if you have solved the problem. Have you ever wondered what those translucent studs suspended in the red bean soup? https://en.christinesrecipes.com/2010/10/red-bean-and-black-glutinous-rice.html It is optional, just like the use of vanilla in western desserts., Therefore, the quantity is entirely up to you. There are a few ways you can proceed from this point. Red bean dessert is very popular Chinese desserts, it may be a soup,a cake,or a small bun. Kind regards, Often used to make desserts in Eastern Asian Cuisines, Sweet Red Bean Paste is made with 2 … Hope you enjoy this sweet adzuki bean soup instant pot recipe. They also have a naturally sweet flavor which makes them excellent for desserts. So I do not have any magical advice for your problem. Remember to stir it once a while to prevent the bottom from burning. Normally, it takes 2-4 hours to soak the beans if you use a top stove or slow cooker method. flag icon. The sago pearls will turn translucent when cooked. The following, quickly release the pressure and open the lid. Add the pandan leaves and dried tangerine peels. An unassuming can of red bean paste has changed the way I think about homemade desserts. It’s simply a dependable way to turn the plainest of things into a dessert, like a lone slice of toast or cup of coconut milk. The red bean soup is also regularly included in the Chinese banquet package as the concluding dish to wrap up a meal. Boil the red beans with water for one hour. Soak the sago for 30 minutes to soften it. I am keeping this recipe simple, although you can switch it up by incorporating some optional ingredients to the basic recipe, which I will explain this further in the following sections. I may receive commissions for purchases made through links in this post. Remember to stir it once a while to prevent the bottom from burning. I am pleased to reply to any questions and comments as soon as possible. Since the volume of ice is about 10% larger than water, the pressure exerted by the ice within the beans will change the structure of the red beans, which causes them to disintegrate much faster while boiling. Turn off the heat and put on the lid. It contributes a unique aroma to the red bean soup. Thank you so much for your contribution to the idea of using gula Melaka. Red Beans in particular are great to bake with, because it is so easy to make Sweet Red Bean Paste out of them. Transfer the block of frozen red beans into a pot. At this point, the red beans should have disintegrated further to form a homogeneous suspension and thicken considerably. Enjoy this authentic sweet red bean soup instant pot recipe! Read more! I suggest using a large pot with a thick bottom to cook the red bean soup. Heat it over low heat and wait until the ice is fully dissolved. And there is another famous Chinese bean soup–mung bean … Boil for a further twenty minutes. Pandan leaves are a pleasant addition to enhance the flavor of the red bean soup.