1 cup dried red azuki beans, soaked 4 hours or overnight, drained
1/4 cup dried lotus seeds, soaked for 12 hours, or overnight, drained
1/3 cup to 1/2 cup sugar
Combine beans and 7 cups water in large pot. Bring to boil. Reduce 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 longer. Divide soup among 8 soup bowls and serve.
Makes 8 servings.
1) Adding a piece of dried orange peel (half an orange) gives the soup a lovely tangy flavour. You can make this peel by saving all those peels from the abundant mandarin oranges eaten during the period. Scrape off all the white piths with a knife and sun for several days. Then keep them in the freezer and it will last indefinitely.
2) Also one can add a handful of sago pearls towards the last 10 minutes of boiling. It gives an interesting texture (slightly chewy).
Source: Choo Teck Poh, Guest of Diana's Desserts website.
Recipe for Sweet Red Bean Soup by: Corinne Trang.
Facts per Serving
% Cal. from Fat: 0%
% Cal. from Carbs: 81%
Date: January 18, 2003