One of the easiest sweet Chinese desserts to make on the planet. With some red beans, brown sugar and a couple of other ingredients I’ll show you how to turn this humble red bean into 3 amazing desserts!
The first is a red bean congee, the way that my mom made. Next is a sweet red bean soup with sago and a splash of refreshing coconut milk. Finally, my favorite, a red bean smothered in shaved ice, some sweet liquid candy flavor, I can’t explain it you just have to watch the video to understand. As well as some milk and evaporated milk. It’s a super refreshing treat especially during the hot days of summer.
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Ingredients:
300g Dried Red Beans (Adzuki Beans)
1.5 Liters (7 cups) Water
1 Piece Dried Orange Peel
40g Lotus Seeds
40g Dried Lily Bulb
70g (1/3 cup) Brown Sugar (note: use Chinese Brown Sugar if possible)
3 Tablespoon Sago
Large block of Ice
Salt
Coconut Milk
Evaporated Milk
Milk
Hale’s Red Flavored Syrup (Order it from Amazon: amzn.to/3I7ucTS)
Wash red beans a few times. Then soak red beans in water making sure there is at least 1/2 to 1 inch of water on top of beans. Soak overnight.
Next morning drain red beans, place inside ziplock bag and keep in freezer until frozen.
Meanwhile soak lily bulb and lotus seeds together in cold water for 1 to 2 hours. Soak orange peel in cold water separately.
When beans are frozen and dry ingredients are hydrated proceed to boil 1.5 liters of water in a large pot. When water is boiling put frozen beans and orange peel in the pot. When water is boiling again lower the heat to a simmer with lid on. Boil for 1 hour 10 minutes. Stir the pot once every 15-20 minutes making sure nothing is sticking bottoms of pot.
Meanwhile prepare the sago by boiling a small pot of water. When water is boiling add the sago then lower the heat to a simmer. Keep the lid on and cook for 10 minutes, stirring occasionally. After 10 minutes turn or heat and let sago sit int he pot for 20 minutes. Then drain and run cold water over the sago to stop it from cooking.
When 1 hour and 10 minutes are up turn off heat and check the texture of the red beans. The inside should be soft and there should be a slight firmness.
Separate out 6-8 ladles of red beans to a smaller pot, we’ll be using this to make red bean with sago and red bean with ice. Add 3 tablespoons of brown sugar plus 1/4 teaspoon to this pot. Turn on low heat and cook for 5 minutes
Back to the main pot, discard the orange peel or chop and finely mince then add back into the main pot. Add the lily bulb and lotus seed. With the back of a ladle or large slotted spoon, mash red beans to your desired consistency. Add rest of the sugar to this pot plus 1/2 teaspoons salt, turn on low heat and cook for another 10 minutes.
Stir the pots occasionally making sure nothing is sticking to the bottom.
Remember to taste and adjust to suit your taste when all is finished!
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