Delicious Red Bean Soup with Black Glutinous Rice Dessert
Servings: 10
You can enjoy red bean soup anytime of year as a dessert but it's also enjoyed during Chinese New Year (aka Lunar New Year). This recipe is free of top 9 allergens and very shareable with others.
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Ingredients
- 1 pound adzuki beans about 3 cups
- 3/4 cups black glutinous rice
- 1 mandarin orange peel
- 16 cups water
- 1 cup small tapioca pearls (reduce to 1/2 cup if you prefer it to be more soupy)
- 1 1/2 cup packed brown sugar add more to taste (I used 3 brown sugar slabs)
- Canned coconut milk optional
Instructions
- Wash and rinse adzuki beans, soak in cold water for 3 hours or until ready to use.
- Wash and rinse black glutinous rice, soak in cold water until ready to use.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with a drizzle of coconut milk (optional).
Notes
This recipe can easily be adapted to cook in a slow cooker or a thermal insulated pot instead if you think you need to leave it unattended.