Red Bean Soup with sago

Red Bean Soup, one of the most famous dessert among all the chinese desserts in the world, is made from azuki bean, sugar, lotus seed and with a small amount of dry tangerine peels. It is one type of Tang Shui (Mandarin) or Tong Shui (Cantonese), which literally means Sweet Water. It is usually consumed during breakfast with accompaniment of Yau Tiao (Crispy Chinese Crullers), or as a dessert after meal. It is like a substitute for coffee, instead of a cup of coffee for breakfast or for tea time, a bowl of Red Bean Soup is served. Well, similar to coffee, Red Bean Soup can be served hot or cold, both give great satisfaction. Of course, the taste of Red Bean Soup is never similar to coffee, and it is very filling, all thanks to the beans.

Southeast Asia Red Bean Soup, with coconut milk and pandan leaves

Although Red Bean Soup is originated from China, but people in Southeast Asia have made little changes to suit their palate and taste, making this traditional dessert not that traditional. Red Bean Soup in China, Hong Kong and Taiwan is made with lotus seed plus dry tangerine peels, while in Southeast Asia, coconut milk and pandan leaves are used to replace lotus seed and tangerine peels. Well, this is because coconut and pandan leaves can be found in abundance in this region, and they are widely used by other ethic group like Malay, Thai, Indonesian and Indian. Not surprising, the Chinese in SEA have adopted other ethics’ culture and applied in their cuisine, that’s how this unique Southeast Asia Red Bean Soup is created!

pandan leaves, famous ingredient of Southeast Asia

It is never tough to make Red Bean Soup, whether is the traditional one or the SEA version. Well, since both version give different taste, I am going to share with you the recipe of both. Let’s start with the SEA version first, since this site is about all the food in Southeast Asia!

Ingredient needed:

What to do:

1. In pressure cooker, put in red beans and water, cook for ½ hour

2. release pressure, but let it keep boiling in the cooker, add in sugar, pandan leaves and sago (optional), cook till the sago is transparent.

3. Add in the coconut milk, mix well, turn off the fire

4. served hot or cold

Now, let’s make the traditional version!

Ingredient:

To prepare:

1. In pressure cooker, add in red beans, tangerine peel and water, cooked for ½ hour

2. release pressure, let it keep boiling, add in soaked lotus seed and sugar

3. cook till lotus seed is soft

4. served hot or cold

Personally, i prefer to add sweet potato into the Red Bean Soup. Haha, cannot imagine how the taste gonna be? Try to make it your own then!

my special Red Bean Soup, with sweet potato

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