Dessert

Red Beans Soup With Tangerine Peel & Cream Crackers


Red beans or adzuki beans soup is one of the classic Chinese dessert loved by many. This recipe adapted from Cooking with Chinese Herbs book adds tangerine peel to give a zesty flavor. According to the cookbook, red beans are protein packed and when combine with tangerine peel make a ‘warming’ drink that helps to dispel phlegm and aid digestion.

Red Bean with Tangerine Peel & Cream Crackers
My love!

First thing first,

Red Beans (Adzuki)
Red (adzuki) beans.
Wash the beans and remove any spoiled beans.

Red Beans (Adzuki) & Knotted Pandan Leaves
Next wash pandan (screwpine) leaves and tie 2 each into a knot.

Tangerine Peel
Left: Tangerine peel bought from Chinese medicine shop
Right: Either use whole 4-5 small pieces or finely chop 3 small pieces like me

In a pot, bring water to boil. Add beans and simmer for 1 hour over medium heat. Remember to stir occasionally to prevent beans from sticking to the pot. Add more water if necessary (if you prefer more soup).

Add sugar when beans are soft. Once sugar is dissolved, add tangerine peel. Simmer for 15 minutes. Serve warm.

Mash Cooked Red Beans With Fork
For traditional authenticity, mash few tablespoons of cooked beans with a fork.

For a more concentrated citric flavour, add tangerine peel earlier in the cooking process.

Red Bean with Tangerine Peel & Cream Crackers
Must have cream crackers in red bean soup or else I won’t eat it. Hahaha
I used to love eating ‘cold’ red bean version but now I prefer it warm.
For me the best brand cream crackers has got to be from Hup Seng (also known as the ping pong brand).

Red Beans Soup With Tangerine Peel
Adapted from Cooking with Chinese Herbs
Cooking time: 1 hour 15 minutes
Serves 3-4

250g red (adzuki) beans
2 litres water
150g rock sugar
4-5 small pieces dried tangerine peel (skip this if you prefer the original red beans soup)
16 pandan leaves (screwpine), washed & tied 2 each into a knot
Cream crackers (as many as you want!)

Method:
1. Wash red bean thoroughly. Remove spoiled beans.

2. Bring water to boil. Add beans and simmer for 1 hour over medium heat. Stir occasionally to prevent beans from sticking to the base. Add more water if necessary.

3. When beans are soft, add rock sugar.

4. Once sugar has dissolved, add tangerine peel. Simmer for another 15 minutes. Serve warm.

Enjoy!

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12 Comments

  • Reply NKOTB March 13, 2012 at 1:27 pm

    You’re the only one I know has to eat with Cream Crackers. Actually, isn’t it a very unique taste??

    • Reply Che-Cheh March 13, 2012 at 7:32 pm

      Really? haha me weird kua. Which food do you mean very unique taste? tangerine peel?

  • Reply Dawn March 13, 2012 at 11:00 pm

    Is it the same cooking with green mung beans? I think that was the same thing my friend made last night. She put in taro and sweet potatoes, orange peels, and the green colored beans.

    • Reply Che-Cheh March 15, 2012 at 8:45 am

      Green mung beans is much more ‘cooling’ and that’s why people usually prefer red bean over the green ones. I think your friend made bubur cha-cha since it involves taro and sweet potatoes. Just guessing.

  • Reply small Kucing March 15, 2012 at 1:03 am

    i love it with the tangerine peel

    • Reply Che-Cheh March 15, 2012 at 8:50 am

      I usually eat red beans without tangerine peel but for this recipe I tried it and find the addition a pleasing to my tastebud.

  • Reply keeyit March 20, 2012 at 4:35 pm

    How about putting some black rice? Hehehe..
    Red beans is good for building blood for women..
    I love it too~

    • Reply Che-Cheh April 21, 2012 at 3:52 pm

      My mom suggested that too. But I’ve never tried it with black rice. Didn’t know red beans is good for building blood.

  • Reply missyblurkit March 20, 2012 at 5:52 pm

    i love it with cream crackers too. hubster used to give me the look when i ate it…but of late, he’s picked it up too. lol.

    its also nice with yao char kwai:D

    • Reply Che-Cheh April 21, 2012 at 3:53 pm

      Hahaha I’ve never tried it with yao char kwai. Must try one day!

  • Reply mel April 21, 2012 at 8:18 am

    This sweet red bean soup is my favourite dessert soup But I was stunned to learn that you put in the cream crackers to eat. This is sometging new as I have never came across this eating combination.

    • Reply Che-Cheh April 21, 2012 at 3:54 pm

      Hi Mel, really? Then you must try!!! 🙂 It was my grandma who taught me to eat with cream crackers.

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