📝 About This Recipe
This classic Cantonese Red Bean Soup is a soul-warming staple of Asian dessert culture, cherished for its creamy texture and earthy sweetness. Infused with the complex, citrusy aroma of aged tangerine peel (Chenpi) and the floral notes of dried lily bulbs, it offers a sophisticated balance of flavors that is both comforting and medicinal. Whether served steaming hot in winter or chilled during the summer months, this velvety soup is the ultimate expression of traditional 'Tong Sui' (sweet water) philosophy.
🥗 Ingredients
The Base
- 1.5 cups Dried Adzuki Beans (rinsed and sorted)
- 8 cups Water (filtered water preferred)
- 1 large piece Aged Tangerine Peel (Chenpi) (at least 3 years aged for best aroma)
Aromatics and Textures
- 1/4 cup Dried Lily Bulbs (Bai He) (soaked for 30 minutes)
- 1/3 cup Dried Lotus Seeds (cores removed to avoid bitterness)
- 2 tablespoons Sago Pearls (optional, for added texture)
Sweetener and Finish
- 150 grams Chinese Rock Sugar (Yellow) (adjust to taste; provides a glossy sheen)
- 1 pinch Sea Salt (to balance the sweetness)
- 2 pieces Fresh Pandan Leaves (tied in a knot for fragrance)
Garnish
- 1 teaspoon Dried Osmanthus Flowers (for a delicate floral topping)
- 2 tablespoons Coconut Cream (optional drizzle)
👨🍳 Instructions
-
1
Begin by soaking the dried adzuki beans in plenty of water for at least 4 hours, or ideally overnight. This softens the beans and ensures they break down into a creamy consistency later.
-
2
Soak the aged tangerine peel in warm water for 20 minutes until soft. Use a small spoon to gently scrape off the white pith from the underside of the peel to prevent bitterness.
-
3
Rinse the dried lily bulbs and lotus seeds. If the lotus seeds still have green germs in the center, split them and remove the germs, as they are quite bitter.
-
4
In a large heavy-bottomed pot or a clay pot, combine the soaked beans, the prepared tangerine peel, and 8 cups of fresh filtered water.
-
5
Bring the mixture to a rolling boil over high heat. Let it boil vigorously for 10 minutes without a lid; this helps neutralize some of the beans' gas-producing enzymes.
-
6
Add the lotus seeds and the knotted pandan leaves to the pot. Reduce the heat to low, cover with a lid, and simmer gently for about 60 minutes.
-
7
Check the beans; they should be soft and starting to burst. Add the dried lily bulbs at this stage, as they cook faster than the beans and seeds.
-
8
To achieve the signature 'sandy' Cantonese texture, take a wooden spoon and mash some of the beans against the side of the pot, or use an immersion blender for just 2-3 pulses.
-
9
Add the yellow rock sugar and a pinch of salt. Stir until the sugar is completely dissolved. The rock sugar gives the soup a cleaner taste and a beautiful shine compared to granulated sugar.
-
10
If using sago, cook them separately in boiling water until translucent, rinse in cold water, and add them to the soup now.
-
11
Simmer for another 15 minutes uncovered to allow the soup to thicken slightly to your desired consistency.
-
12
Remove the pandan leaves and the tangerine peel (unless you enjoy eating the softened peel). Taste and add more sugar if a sweeter profile is desired.
-
13
Ladle the hot soup into small bowls. Garnish with a sprinkle of dried osmanthus flowers for a beautiful aroma and a professional touch.
💡 Chef's Tips
Soaking the beans is non-negotiable for the best texture and digestibility. Always use yellow rock sugar rather than white sugar for a more mellow sweetness and a glossy finish. If the soup becomes too thick, add a splash of boiling water to adjust the consistency at the end. Don't skip the pinch of salt; it acts as a flavor enhancer that makes the red bean taste more pronounced. For an ultra-modern twist, you can blend half the soup and mix it back in for a 'Red Bean Latte' style texture.
🍽️ Serving Suggestions
Serve hot alongside crispy fried sesame balls (Jian Dui) for a contrast in textures. Drizzle with a little coconut cream or evaporated milk just before serving for added richness. Pair with a cup of hot Oolong or Pu-erh tea to cleanse the palate. In summer, chill the soup completely and serve with small chewy mochi balls (Tang Yuan). Add a few pieces of steamed taro or sweet potato for a heartier dessert bowl.