tong sui

Red bean soup 红豆沙 is in the category of Cantonese desserts called tong sui (糖水).  The red bean soup is also frequently included in the Chinese banquet package as the final dish to wrap up a meal. 

Red Bean Soup

(10 oz) red beans

pandan Leaves

(about 3-5 grams) of dried tangerine peel (chenpi 陳皮)

water

Salt

rock sugar

tbsp of sago

Rinse the red beans with water to remove...

Rinse the red beans with water to remove the impurities.

Soak the red beans overnight. (Optional: keep the...

Soak the red beans overnight. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.).

Add the pandan leaves and dried tangerine peels.

Boil the red beans with water for one...

Boil the red beans with water for one hour.

Separate the beans from the liquid, mash the...

Separate the beans from the liquid, mash the beans and then return to the pot.

Soak the sago for 30 minutes to soften...

Soak the sago for 30 minutes to soften it.

Add the soaked sago and rock sugar. Add...

Add the soaked sago and rock sugar. Add water if necessary.

Boil for a further twenty minutes. Serve.

https://mediavine-res.cloudinary.com/video/upload/fgt3fnjnveo3t0nwmsdf.mp4

Soft and chewy tang yuan (sticky rice balls/mochi balls) served in sweet red bean soup is another variety of tang yuan recipes you will enjoy to celebrate the Chinese dongzhi festival or as a tong sui dessert. The recipe can be cooked in Instant Pot pressure cooker or on the stove.

Sweet Red Bean Soup Tang Yuan (Hong Dou Tang)

adzuki beans

gr brown sugar (or use brown rock sugar)

salt

Mandarin peel

200 gr glutinous rice flour

gr icing sugar

ml water

Coconut cream/milk

Soak the dried peels in warm water for 15 minutes or until they are soft. Scrap off the white part inside the peel if any. It&#039;s bitter. I used store-bought peel and so the white part has been removed

Rehydrate the dried Mandarin peel:

Pour enough water to cover the red beans and soak for at least 4 hours or overnight. Discard the soaking water

Soak the red beans (if not using a pressure cooker to cook):

Rinse the red beans in water and discard bad ones, if any. Place inside the inner pot of Instant pot. Add the peel and water. Close the lid and turn the steam release valve to &quot;sealing&quot;. Press &quot;pressure cooker&quot; and make sure it&#039;s on high pressure. Set the timer to 45 minutes. 30 minutes will do too, but I like some of my red beans to be &quot;broken&quot;, which makes the soup a bit thicker and 45 minutes is perfect for me

After 45 minutes has elapsed, wait 10 minutes and then release the pressure. Carefully unlock the lid. Stir in the sugar and small pinch of salt. Adjust the amount to your taste. If you like the soup to be thicker, press &quot;saute&quot; mode and let it boil for another 10 minutes or so to evaporate extra liquid. Keep in mind that the soup is thicker when it cools down. Stir in some coconut cream or milk if you want extra flavor from the coconut. I love it, but didn&#039;t use it this time

If using Instant pot pressure cooker to cook:

Put the beans, dried peel, and water in a large pot and bring to a boil. Then lower the heat to let it simmer until the beans are soft, about 1 to 1 1/2 hours. You may need to add some water during the cooking period. Cook until some of the beans are broken and some are still whole. It&#039;s up to you how you want the consistency to be. I like some of the beans broken and the soup to be thicker. Cook to the consistency you like

When you are happy with the consistency, stir in brown sugar, adjust the amount to your taste preference

If cooking on the stove:

Mix glutinous rice flour and icing sugar in a mixing bowl. Add the boiling hot water. Stir to mix with a spatula at first and when it&#39;s not too hot anymore, use a clean hand to mix and knead into a non-sticky dough. Add a bit of water as needed to form a dough. The dough will be soft and pliable because of the hot water. Cover them with plastic wrap to prevent it from drying out

Pinch off a small amount of dough, about 8-10 grams (it&#39;s up to you how big or small you want them to be) and then roll into small balls. You should have no problem with the dough breaking because the dough is so soft and pliable. Keep the small balls covered with plastic wrap too. Continue with the rest

Prepare tang yuan dough:

Bring a large pot of water to a boil. When they are rolling boil, add the tang yuan balls and cook until they float to the top. Once they float to the top, cook for another 1 minute. Use a slotted spoon to remove them from the pot and submerge them in a fresh water briefly to stop the cooking process and to prevent them from sticking to each other

Cook the tang yuan:

Ladle the sweet red bean soup into serving bowls and add tang yuan balls, it&#039;s up to you how many balls you want to add for each serving. I think around 10-12 mini balls are good to start with (though I can eat more LOL)

How to serve:

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Sweet Red Bean Soup Tang Yuan (Hong...

Top 2 tong sui recipes from across the web

The most viewed tong sui recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Red Bean Soup

Sweet Red Bean Soup Tang Yuan (Hong...

The most viewed tong sui recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine