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.
First thing first,
Red (adzuki) beans.
Wash the beans and remove any spoiled beans.
Next wash pandan (screwpine) leaves and tie 2 each into a knot.
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.
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.
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
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!)
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.