📝 About This Recipe
Known as 'Hong Dou Tang,' this silky, soul-warming dessert is a cornerstone of Chinese street food culture and traditional Cantonese tong sui shops. This recipe balances the earthy sweetness of adzuki beans with the citrusy fragrance of 15-year aged tangerine peel, creating a complex flavor profile that is both comforting and medicinal. Its velvety texture and gentle sweetness make it the perfect restorative snack, whether served piping hot in the winter or chilled during the humid summer months.
🥗 Ingredients
The Soup Base
- 1.5 cups Dried Red Adzuki Beans (rinsed and sorted for stones)
- 8 cups Water (filtered water preferred)
- 1 large piece Aged Dried Tangerine Peel (Chenpi) (at least 5-10 years aged for best aroma)
- 150 grams Rock Sugar (Yellow) (adjust to taste preference)
- 1/4 teaspoon Salt (to balance and enhance sweetness)
Aromatics and Texture
- 1/4 cup Lotus Seeds (dried, cores removed to avoid bitterness)
- 2 tablespoons Dried Lily Bulbs (soaked until softened)
- 3 tablespoons Sago Pearls (optional, for added texture)
For Garnish (Optional)
- 1 teaspoon Dried Osmanthus Flowers (for a delicate floral fragrance)
- 2-3 tablespoons Coconut Milk (for a creamy drizzle)
- 10-12 pieces Glutinous Rice Balls (Tang Yuan) (mini size, plain)
👨🍳 Instructions
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1
Rinse the red beans thoroughly under cold water. Place them in a large bowl and cover with 3 inches of water. Soak for at least 4 hours, or ideally overnight, to ensure even cooking and a creamier texture.
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2
Soak the dried tangerine peel in warm water for 20 minutes until soft. Use a small spoon to gently scrape off the white pith from the inside of the peel; this prevents the soup from becoming bitter.
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3
In a separate small bowl, soak the dried lotus seeds and lily bulbs for 30 minutes. Drain and set aside.
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4
Drain the soaked red beans and place them in a large, heavy-bottomed pot or a clay pot. Add 8 cups of fresh filtered water.
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5
Bring the water to a vigorous boil over high heat. Let it boil uncovered for 10 minutes; this helps break down the bean skins for a smoother finish.
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6
Add the prepared tangerine peel, lotus seeds, and lily bulbs to the pot. Reduce the heat to low, cover with a lid, and simmer gently for 60 minutes.
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7
Check the beans. They should be soft and starting to burst. For a truly authentic 'sand-like' (sha) texture, use a sturdy whisk or a potato masher to lightly crush about 1/4 of the beans directly in the pot.
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8
Add the yellow rock sugar and the pinch of salt. Stir until the sugar is completely dissolved. Rock sugar provides a 'cleaner' sweetness and a glossy sheen compared to granulated sugar.
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9
If using sago pearls, cook them separately in boiling water until translucent, rinse in cold water, and add them to the soup now.
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10
Simmer for an additional 15-20 minutes on very low heat. The soup should thicken naturally as the starches from the crushed beans integrate with the liquid.
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11
If you are serving with glutinous rice balls, boil them in a separate pot until they float, then drop them into the red bean soup just before serving.
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12
Turn off the heat. Taste and adjust sweetness if necessary. Remove the tangerine peel if you prefer a milder citrus flavor, or leave it in for maximum depth.
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13
Ladle the hot soup into small bowls. Garnish with a sprinkle of dried osmanthus flowers or a drizzle of coconut milk if desired.
💡 Chef's Tips
Always use yellow rock sugar instead of white sugar to achieve the traditional mellow sweetness and clear amber hue. Don't skip scraping the pith off the tangerine peel; the white part contains bitter oils that can ruin the delicate balance of the soup. If the soup becomes too thick, add a splash of boiling water to reach your desired consistency; never add cold water mid-simmer. For an ultra-smooth 'restaurant style' texture, you can blend one cup of the cooked beans and stir them back into the pot. Store leftovers in the fridge for up to 3 days; the flavors actually deepen and improve the next day.
🍽️ Serving Suggestions
Serve hot during winter months alongside crispy fried sesame balls (Jian Dui). Pair with a side of savory Turnip Cake (Lo Bak Go) to balance the sweetness. In summer, chill the soup completely and serve with a scoop of vanilla ice cream or grass jelly. Drizzle with thick coconut cream for a Southeast Asian 'Bubur Hitam' inspired twist. Enjoy as a late-night snack with a cup of hot Oolong or Pu'er tea.