I was at my Chinese friend’s place the other day and she served a warm bowl of [tag]red bean[/tag] soup. It was the perfect sweet [tag]dessert[/tag] soup for the cold winter days in [tag]Melbourne[/tag]. I enjoyed it so much that I had more than one serving. :)
According to Sui Lin, the [tag]Red Bean soup[/tag] is a popular snack and a sweet dessert soup among the [tag]Chinese[/tag]. The vibrant red color signifies happiness and luck. Adzuki Beans are “Yang” or warming food and it is very nutritious.
From my findings, Adzuki Beans are indeed healthy. They are good sources of iron, magnesium, phosphorus, potassium, copper and thiamine. They’re also an excellent low-fat, low-calorie source of protein and dietary fiber. Red beans also contain phytonutrients that may help prevent chronic diseases such as cardiovascular disease and cancer.
To make this lovely red bean soup, you will need:
- 1 cup of dried red aduki beans, soaked overnight and drained
- 1/4 cup dried lotus seeds, soaked for 12 hours or overnight, drained
- 1 strip dried tangerine peel or fresh orange peel
- 7 cups water
- 1/3 cup to 1/2 cup sugar (as desired)
Combine beans and 7 cups water in a large pot. Bring to boil. Reduce the heat to medium-low. Cook uncovered until beans are tender and the liquid has reduced by 3 cups about 2 hours. Add the lotus seeds and cook until almost tender, about 20 minutes or longer.
The soup may be served hot at room temperature or chilled.
*Use brown instead of white sugar
*Other versions of this dish are made with longan seeds, lotus roots or lily bulbs.
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