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Wash and rinse adzuki beans, soak in cold water for 3 hours or until ready to use.
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Wash and rinse black glutinous rice, soak in cold water until ready to use.
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Boil 16 cups of cold water in a 5 or 6 quart stock pot, drain the beans and rice and add them to the pot.
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Wash and peel a mandarin orange, use a teaspoon to gently scrape out the white pith on the inside, and add the peel to the pot.
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When the pot starts to boil, lower the temperature to low and simmer with the lid on (slightly ajar if there are a lot of bubbles), and stir every 30 minutes so that the beans and rice do not stick to the pot.
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Continue cooking on low heat for 6 hours or more until the beans are tender and the soup is slightly creamy like congee or split pea soup, you can adjust the consistency by adding a cup of hot water or cooking it a little longer.
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About 1 hour before serving, add the tapioca pearls (optional) and sugar and cook some more on low heat until the tapioca is translucent, adjust sugar to taste and hot water.
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Serve with a drizzle of coconut milk (optional).