Red Bean Soup


200 grams Red Bean
1 4/5 litrs of Water
A few Pieces of Pandan Leave, tied into knots
Cane Sugar to Taste


Rinse the red beans with in a large bowl, remove any dirt or spoilt beans. Drain and set aside.
Bring 1.8 Litre of water to boil in a medium saucepan (I used my small Endo, thermal magic cooker), add in red beans and when the water comes to boil again, lower the heat and simmer for about 10 minutes.
Remove the pot from stove and place it into the magic cooker, cover and let the bean continue to cook through using the heat from the pot.
After 30 minutes, remove the pot and simmer it on low heat for another 10 minutes together with the candied tangerine and pandan leaves.
When done, place the pot back into the magic cooker, cover and let it cook for another 20 minutes till the beans became soften.
Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.
If using normal pot, just simmer the red bean together with pandan leaves and candied tangerine for about 30 - 40 minutes till the bean soften before adding sugar to taste.


Red Bean Soup (红豆汤) is one of the popular dessert served during Chinese New Year, wedding and etc and you can easily grab a bowl or two at any local dessert stall range from S$0.70 to $2.20 each depending on the stalls and location.




Wednesday, April 6, 2011 - 1:14am

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