chinese red bean soup recipe
Recipe type: Dessert
  • about 2 cups (approximately 12 ounces or about 340 g) adzuki beans
  • Sugar, to taste
  • Water
  1. Rinse and drain the beans.*
  2. Fill a 4 or 5 quart pot ⅔ full with water and bring to boil.
  3. Add beans and simmer until tender but not mushy, about 2 hours. If the mixture thickens, add more water. I prefer a more liquid soup base than thick.
  4. When still warm, add sugar to taste and mix well to dissolve.
  5. It is custom to serve this soup for dessert, warmed in the winter and chilled in the summer. In our mixed Taiwanese household, we prefer it warm in any season. I sometimes add popped barley (which, incidentally, is also great on shaved ice dessert).
  6. Other variations include Cantonese style: add a piece of dried tangerine peel and lotus seeds in the water and cook. Tapioca or sweet rice can be added for texture. The Korean version is very sweet and eaten in winter. In Japan, mochi is often added to a very sweet base. Vietnam has a similar permutation with coconut milk.
* Many recipes I read include pre-soaking the beans. I've never done it this way. I don't feel the extra step helps the cook time all that much.
Recipe by story of a kitchen at