Red Bean Soup

Method6 steps

1. 1

   Step 1: Rinse all 200 grams dried red beans until the rinse water is clear. Cover generously with separate clean soaking water and soak in the refrigerator for at least 5 hours, until the beans have expanded and are fully hydrated.

   Minimum refrigerated bean soaking: 5 hours · 300 minUses 200 grams small dried red beans for Chinese sweet soup · Separate rinse and soaking water, discarded

   
2. 2

   Step 2: Drain and discard the soaking water, rinse the complete soaked bean batch, then put it into a freezer-safe bag with fresh separate water covering the beans. Leave room for expansion, seal and freeze overnight until solid.

   Uses Complete soaked red-bean batch · Fresh separate rinse and freezing water; later discarded

   
3. 3

   Step 3: Thaw the sealed frozen bean bag under cold running water and cook promptly. Drain off the freezing water, rinse the complete thawed bean batch and drain again; none of this preparation water goes into the measured soup stock.

   Uses Complete frozen soaked red beans · Separate cold thawing and rinse water, discarded

   
4. 4

   Step 4: Put all the thawed drained beans in a pot with the separate 2 litres initial soup water and all ten knotted pandan leaves. Bring to a full rolling boil over medium-high heat and keep boiling for at least 30 minutes, adding the separate optional extra water if needed to keep the beans covered. Follow any longer initial boiling requirement on the bean package. Then reduce to low heat and, with the lid slightly open, simmer for at least 2 hours, stirring occasionally, until the beans are fully soft and mash readily. Continue cooking if any centres remain firm.

   Uses Complete thawed and drained red-bean batch · 2 litres water for the initial red-bean simmer · 10 pandan leaves, tied into knots · Additional water only as needed to keep the beans covered during cooking

   
5. 5

   Step 5: Mash the fully softened beans against the pot with the back of a ladle to thicken their cooking liquid. Leave some beans whole if you prefer, and keep the pandan knots whole while mashing the beans.

   Uses Fully softened red beans in pandan cooking liquid

   
6. 6

   Step 6: Add the separate 1 litre finishing water and all 60 grams cane sugar to the complete mashed-bean soup. Add the optional 1 gram salt if desired. Bring back to a boil, then simmer gently over low heat for another 1 hour, stirring occasionally along the bottom, until the soup has the texture you like. Remove the whole pandan leaves and divide among six dessert bowls. Serve warm, or cool promptly in shallow containers and refrigerate at 4°C or below within 2 hours for cold serving.

   Simmer sweetened bean soup: another 1 hour · 60 minUses Complete mashed red-bean soup · 1 litre water added after the cooked beans are mashed · 60 g cane sugar · Optional 1 gram salt for the finished soup