Sweet Red Bean Soup

It's what you order after a tantalising dim sum lunch at the Chinese tea house, something mildly sweet to finish off the meal.  Made of Adzuki beans or Asian red beans, it is nutritious and satisfying as a dessert as well as something to enjoy as a snack anytime in the day.  The traditional recipe uses rock sugar as sweetener and dried tangerine peels for a hint of citrusy aroma.  I use brown sugar and fresh orange zest.  The addition of a small amount of sago gives the soup a creamy and interesting mouthfeel.  Serve it warm or at room temperature.  Stir in a little coconut milk for extra flavour.  The soup thickens when it cools.  To thin it, add a little hot water and mix well.  Stored in airtight containers, it can be kept in the fridge for up to 3 days or in the freezer up to 3 months.  You can also turn it into a refreshing ice drink following my recipe here.

Serves 6-8

INGREDIENTS

• 1 cup Adzuki beans
• 6 cups water
• zest of an orange or a few dried tangerine/mandarine peels*
• 3 tablespoons sago 
• 6 tablespoons brown sugar
• a pinch of salt
• 1 cup coconut milk (optional)

*Dried tangerine/mandarine peels are available from Asian grocery stores but you can easily air dry your own and keep them in an airtight container.  They are used in many Chinese braising dishes for their subtle citrus aroma.

METHOD

1. In a large bowl, place adzuki beans and cover with plenty of cold water.  Soak overnight.  (The beans will double in size.)
2. Drain off the soaking water.  Place the beans and orange zest in a large saucepan.  Add 6 cups of fresh water.
3. Bring to a boil, then turn the heat down to low.  Cover with a lid and let simmer for 1 hour or until the beans are tender (to a point they can be easily mashed with your fingertips.)
4. Remove and discard tangerine/mandarine peels, if using.  Use a stick blender to process the beans into a thick soup.  Leave some beans unprocessed for texture.
5. Add the sago to the soup.  Continue to simmer over low heat, stirring constantly to prevent the sago from sticking to the pan.  Cook for about 15 minutes or until the sago becomes transparent.
6. Stir in the sugar and salt.  Mix well to combine.  Have a taste and adjust sweetness as preferred.    
7. Serve each bowl of soup with a drizzle of coconut milk on top (optional).