Chinese dessert soups (or Tong Shui in Cantonese) typically consists of sweet and usually hot soups. One common dessert soup is Red Bean Dessert Soup. To those who are not used to Asian or Chinese Cuisines, yes we Asians love vegetables in our dessert – red beans, green beans, corn.. A Middle Eastern friend was appalled when I served her green bean coconut pudding.. It was interesting to see her reaction, well there’s always a first time for every thing.
The classic recipe is just red beans sweetened with sugar. I prefer the recipe my mama always make – with the addition of barley, black glutinous rice, pak hup (lily bulb), lotus seed and dried mandarin orange peel. One trick to shorten the cooking time is to put a ceramic soup spoon into the pot while cooking helps the beans break up faster. Sometimes I like to cook this soup in the slow cooker overnight, and I will have this soup for breakfast 🙂
- 200 gm Red Beans (Red Azuki Beans)
- 1 tablespoon Barley
- 1 tablespoon Black Glutinous Rice
- a handful of Pak Hup (Lily Bulb)
- 4-5 Lotus Seeds - dark green core removed
- 1 liter Water, can reduce or add more
- Dried Mandarin Orange peel (optional)
- Rock Sugar / Sugar - or amount to your taste
- Bring water to boil and add red beans. Reduce to simmer.
- Add mandarin orange peel and rock sugar after 30 minutes and continue to simmer for at least another 30 minutes or until the beans and rice is soft.
- Put all ingredients (except rock sugar) in a slow-cooker and cook it for 3 hours or overnight on automatic.
- Add rock sugar 10 minutes before serving hot.