If my latest post on Hong Kong’s Tong Sui (Sweet Soup) has got you intensely craving a bowl, don’t worry, I’ll take full responsibility. No need to travel a million miles to Hong Kong to have a taste of this delicious Asian dessert. Good news, this tasty sweet treat is actually super do-able in your very own kitchen. Since red bean soup is a traditional dessert made in Chinese households as a typical after dinner treat, many families would whip up their own homemade versions on a regular basis. In fact, although red bean soup is mostly associated with Chinese culture, this popular classic isn’t only found in Chinese cuisine but actually has different variations throughout other Asian countries as well, such as Japan, Korea, and Vietnam. Known as Oshiruko in Japan, red bean soup is also a traditional dessert in Japanese culture consisting of Azuki beans boiled and crushed into a sweet porridge, usually topped with mochi or chestnuts. Oshiruko comes in two different types, based on how the azuki beans are cooked. Azuki beans can either be cooked keeping their shape or crushed into a paste mixture and served over shaved ice and mochi.  

Meanwhile, red bean soup goes by the name of Patjuk in Korea and is believed to be a symbol of good luck since the color red symbolically represents positive energy in Korea . Patjuk is usually made with simple ingredients such as red beans, water, tiny grains of rice, and is usually served with a glutinous rice flour ball. For Koreans, Patjuk isn’t simply just dessert but can serve as a complete meal itself. Since no other side dishes are needed when eating Patjuk, it holds the meaning of conserving food and abundant harvest. Over in Vietnam, red bean soup is known as Che Dau Do and is also made from boiled beans, with the addition of coconut milk. Regardless of the origin and whichever variation, all red bean soup have one most important thing in common: the wonderful taste and its nutritious benefits. Red bean soup is loaded in protein, minerals, and vitamins which is a definite bonus. As the top source antioxidants along with blueberries and cherries, red beans help reduce the risk of cancer and other serious illnesses. Also an essential source of fiber, red beans help keep the digestive system while also lowering cholesterol levels.

This healthy and tasty recipe is the classic Chinese variation passed down through generations, and the traditional red bean soup that I loved to eat growing up. Loaded with red beans, longan, and sago, this red bean soup is sure to fulfill that craving of yours.

What happens if you finish all the soup but have a ton of red beans leftover? Definitely do not throw them away, they can certainly be of use for future goodies. Leftover red beans can easily be turned into red bean paste which can be used as filling for making Chinese buns. Another fun suggestion for red bean soup, is to freeze it and turn it into ice popsicles which is also another popular Chinese dessert. 

 

 

Sweet Soup Cravings: Homemade Red Bean Soup Recipe
A classic traditional Red Bean Soup that can easily be made at home!
Write a review
Save Recipe
Print
Total Time
1 hr 40 min
Total Time
1 hr 40 min
Ingredients
  1. 100g red beans
  2. 20g longan
  3. 5g sago (soaked in water)
  4. 2 bowls of water
  5. 2 pandan leaves (Pandan leaves can be found in most Asian grocery stores)
  6. Sugar according to taste
Instructions
  1. First, boil a pot of water. Once the water boils, pour in the red beans and longan.
  2. Let the mixture simmer for 1.5 hours
  3. Afterwards, mix in the sago and let it all simmer until the sago becomes transparent
  4. Lastly, add in some sugar according to personal taste and enjoy! Red bean soup can be served cold for summer days and hot for cold winters.
Adapted from www.chinese-traditional-food.com
Adapted from www.chinese-traditional-food.com
So Good Blog http://www.sogoodblog.com/
red-bean-soup-1a (1) red-bean-soup-2

The following two tabs change content below.
My Facebook profile

Wenna Pang

A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. I truly believe that food is the universal factor that connects all of us, no matter how different we may be in other ways, we cannot deny that there’s at least one thing that we love to eat and that one favorite food magically and unconditionally gives us comfort and pleasure. That feeling is one of the purest forms of happiness and I’d love to share that feeling through my work
My Facebook profile

Latest posts by Wenna Pang (see all)

2 Responses

  1. Nancy @ I Made This Dish

    Thanks for sharing a great recipe. I love red bean soup. Mom used to make it during hot summer days. You basically get soup & dessert in one bowl=> what can be better than that? 🙂

    Reply

Leave a Reply

Your email address will not be published.