A sweet Cantonese dessert soup of slow-simmered red adzuki beans with dried tangerine peel and lotus seeds. Served warm in winter and chilled in summer.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Instructions
-
1
Soak beans overnight, drain and rinse.
-
2
Bring beans and tangerine peel to a boil in fresh water.
-
3
Reduce heat and simmer for ninety minutes until beans are soft.
-
4
Add rock sugar and lotus seeds, cook another fifteen minutes.
-
5
Serve warm or chilled, with a drizzle of coconut milk if desired.
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Did You Know?
Red bean soup is traditionally eaten during the Lantern Festival and is believed to bring good fortune in Cantonese culture.
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