If you have red bean paste on hand, this soup can be finished within 10 minutes.These sesame balls are something I had growing up. There is a super quick shortcut version of making red bean soup - from a premade red bean paste. In order to remove the sticky feeling of cooked sago, we need to rinse it in cold water for at least 1 minute. The white hearts of sago should almost disappear when cooked.
#Red bean paste balls how to#
How to cook sago: cook the sago with boiling water for around 10 minutes and then set it aside with the lid covered for around 15 to 20 minutes until the becomes transparent. Transfer the sticky rice balls to serving bowls with red bean soup. Next time, cook the sticky rice balls in hot boiling water for 5-6 minutes. Shape the dough into a long log and then divide it into 30 small portions and round each into a ball. Mix ½ cup sticky rice flour with ¼ cup water. You can directly serve it directly as a soup or serve it with add ons for example sticky rice cake or sago. The beans should be quite soft after 30 minutes of simmering. Then restart the fire and continue simmering. Turn off the fire and let the beans cool down slowly. Bring all the content to a boil and then continue to boil for 10 minutes. However, if you want to cook it in a regular pot, here is a special procedure to speed up the process and make the beans even softer. Even without the soaking process, the beans can be well cooked within 30 minutes. The best tool for powdering red bean soup is a high-pressure cooker.
However, you and also skip this ingredient if the taste is not that welcome to you. If you love authentic Cantonese Hengshui, stick with it. By adding the fried tangerine peel, except for the beneficial efforts about indigestion and diarrhea, a very unique flavor is also added. It is a beneficial herb with a warming portrayal. The best herb and spice for red bean soup is dried tangerine peel (called Chen pi). Some common ingredients to match with red bean soup are dates, lotus seeds and sago, coconut milk, and longan. And there are in fact lots of varieties by adding other side ingredients into the healthy soup. The Chinese version of red bean soup is lighter than the Japanese version. Red bean soup is believed to be one of the most beneficial soups in China. This healthy soup can be served as a hot soup in winter and also as a cool dessert in hot summer. In Chinese traditional medicine, red bean soup can be used to remove the coldness in the body and fight against constipation. Plus, since the soup is made with natural ingredients like honey and rock sugar rather than processed white sugar, it contains fewer calories than many other desserts. They are also an excellent source of protein and minerals like iron, calcium, magnesium, zinc, and manganese. Red bean soup is not only tasty - it's also healthy! Adzuki beans are high in fiber, which helps keep your digestive system running smoothly.
Additionally, the dried tangerine peel can be candied or simmered with sugar syrup to make a sweet treat similar to marmalade. It can also be added to desserts such as cakes or ice cream for an extra burst of citrus flavor. In Chinese cooking, dried tangerine peel is used primarily to add flavor and aroma to dishes such as soups, stews, stir-fries, and braised meats. Over time, it evolved into a popular flavor enhancer for many dishes. Over hundreds of years, the dried tangerine peel was originally used as a digestive aid and to help relieve nausea. Some people even enjoy adding pieces of fruit like oranges or mangoes to the soup for an extra burst of sweetness! About dried tangerine peelĭried tangerine peel (陈皮) has a very long story in Chinese cooking (back to Song Dynasty). In China, we serve red bean soup with small sticky rice balls, taro balls, or even grass jelly. In Japan and Korea, red bean soup is usually served with rice cake. The serving way of red bean soup is slightly different in Asian countries.
The soup is usually flavored with rock sugar or honey and can be served warm or cold. These beans are boiled with water, sugar, and dried tangerine until they break down into a thick, creamy consistency. Jump toĬhinese red bean soup（红豆汤）is made from adzuki beans, also known as red mung beans. And there is another famous Chinese bean soup- mung bean soup which is much popular in hot summer days. In Chinese, it is known as “Hong Dou Tang”. Red bean soup, one popular Chinese dessert of the Tangsui group, is served either cold in summer or hot in winter.
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