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Hong Dou Tang
Sweet Red Bean Soup
A comforting and traditional Chinese sweet soup made from slow-cooked adzuki beans, sweetened with rock sugar, and infused with the subtle citrus aroma of dried tangerine peel. This soup can be enjoyed warm as a soothing dessert or chilled for a refreshing treat.
🧂 Ainekset
- 200 g Adzuki beans(Rinsed thoroughly. Also known as Chinese red beans.)
- 100 g Rock sugar(Adjust to taste. Can substitute with granulated sugar if rock sugar is unavailable.)
- 2 L Water(For simmering. You may need to add more water if the soup becomes too thick.)
- 1 piece Dried tangerine peel(Soak briefly in warm water for 5-10 minutes to soften and clean, then scrape off any pith if desired. This adds a lovely fragrance.)
- 50 g Lotus seeds(Optional. If using dried lotus seeds, soak them overnight along with the adzuki beans and remove the bitter core before cooking.)
👨🍳 Ohjeet
- 1
Rinse the adzuki beans thoroughly under cold running water until the water runs clear. Place the rinsed beans in a large bowl and cover with plenty of fresh water. Let them soak for at least 8 hours, or preferably overnight. If using lotus seeds, soak them in a separate bowl with water during this time.
⏱️ 8+ hours - 2
Drain and rinse the soaked adzuki beans. If using lotus seeds, drain and rinse them as well, and remove any bitter green cores if present. Place the beans (and lotus seeds, if using) in a large pot or Dutch oven. Add the dried tangerine peel (and its soaking water, if desired, after rinsing) and the 2 liters of fresh water.
⏱️ 5 minutes - 3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering. Continue to simmer for approximately 1.5 hours, or until the beans are very tender and some have started to break down, releasing their starch into the liquid.
⏱️ 1.5 hours - 4
Add the rock sugar to the pot. Stir well to help it dissolve. Continue to simmer, uncovered, for another 30 minutes. Stir occasionally to prevent sticking. The soup should thicken slightly, and the sugar should be completely dissolved. Taste and adjust sweetness if necessary. The consistency should be thick but still pourable.
⏱️ 30 minutes - 5
Remove the tangerine peel before serving. Serve the Hong Dou Tang warm as a comforting dessert, or allow it to cool completely and then chill in the refrigerator. It can be served in individual bowls.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓The adzuki beans should be very soft, with some of them breaking down naturally to thicken the soup. If the soup becomes too thick for your liking, add a little more hot water.
- ✓The final consistency should be rich and slightly viscous, similar to a thin porridge, but still pourable.
- ✓Dried tangerine peel imparts a unique, subtle citrus fragrance that complements the earthy sweetness of the beans. Ensure it's well-rinsed and any pith removed if it's too bitter.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add cooked sago pearls in the last 10 minutes of cooking for a chewier texture.
- Stir in a splash of coconut milk just before serving for added richness and a tropical flavor.