RCI-VG.004.1388.001
Sweet Red Bean Soup
Sweet Red Bean Soup from the Recidemia collection
Prep40 min
Cook60 min
Total100 min
Servings4
Difficultyintermediate
Ingredients
- – ½ cup sugar⅓ unit
- 1 cup
- dried lotus seeds (at Asian grocery stores or health food stores⅓ cupsoaked in cold water overnight)
- 1 tablespoon
- pearl tapioca (optional)¼ cup
- glutinous rice balls (can be found at Asian grocery stores) (optional)¼ cup
- 7 cups
Method
1
Drain the soaked red beans and lotus seeds from their overnight water, rinsing them thoroughly under cold running water.
2
Bring 7 cups of water to a boil in a large pot over high heat.
10 minutes
3
Add the drained red beans and lotus seeds to the boiling water, then reduce heat to medium-low and simmer gently.
35 minutes
4
Stir in the pearl tapioca if using, and continue simmering until the red beans are completely softened and begin to break down, approximately 10 minutes.
10 minutes
5
Add the ⅓ cup sugar and 1 tablespoon vanilla, stirring until the sugar dissolves completely.
6
Gently add the glutinous rice balls if using, stirring carefully to prevent them from sticking to the pot bottom.
3 minutes
7
Simmer for a final 2–3 minutes, then taste and adjust sweetness with additional sugar if needed.
2 minutes
8
Ladle the sweet red bean soup into serving bowls while hot, distributing the beans, lotus seeds, and optional tapioca or rice balls evenly among portions. Serve immediately.