Subj : Chinese Red Bean Soup
To   : All
From : Ben Collver
Date : Fri Dec 01 2023 12:44:03

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Bean Soup
 Categories: Chinese, Desserts, Soups
      Yield: 4 Servings

      1 c  Red beans; soaked overnight
      1    Piece dried tangerine peel;
           -soaked for 10 - 15 minutes
           -until soft
    100 g  Rock sugar or brown sugar;
           -to taste
      6 c  Water
    1/3 c  Small sago
     60 g  Vacuumed packed ginkgo nuts;
           -(optional)
      4    Pandan leaves; washed; trim
           -off dry ends, and tie into
           -a knot, (optional)

  Prep time: 15 minutes
  Cook time: 2 hours
  Total time: 2 hours 15 minutes

  To cook sago: Bring a small pot of water to a boil. Pour in sago
  seeds and let it simmer for around 5 minutes. Turn off heat and keep
  the pot covered for about 10 - 15 minutes. Let the remaining heat
  finish cooking the sago until it is all translucent and gelatinous.
  Once fully cooked, rinse the sago to remove any residual starch. Keep
  sago pearls submerged in some water (to prevent sticking) until ready
  to use in your dessert.

  Discard the soaking water for the beans and rinse. Scrape off the
  white pith from the inside of the softened dried tangerine peel with
  the back of a spoon and rinse. This is to reduce its bitterness.

  Put in the red beans, pandan leaves, dried tangerine peel and water
  into a medium sized soup pot. Bring to a boil and let it remain
  boiling for about 5 minutes. Lower the heat and simmer for about
  1-1/2 to 2 hours or until the red beans are broken and soft. Remove
  the pandan leaves and dried tangerine peel.

  When the beans have softened and opened up, mash half (or all if you
  prefer) the red beans with the back of a spoon in a strainer placed
  over a bowl. Ladle up some soup and pour it through the strainer to
  let any remaining mashed beans return to the soup. Transfer the
  strained mixture back into the soup pot and discard the empty husks
  in the strainer. Alternatively, use a hand-held blender to blend
  until the beans are to your desired consistency. You may also
  transfer to a blender to blend and pour back the blended mixture back
  into the pot. Add an additional 1 cup of water or as needed if you
  find that the soup is too thick.

  Add the ginkgo nuts and cook for about 10 minutes. Add rock sugar and
  stir over medium heat until it dissolves. Add sago pearls if using.
  Turn off heat and serve.

  Recipe by Yvonne Oh

  Recipe FROM: <https://souperdiaries.com/red-bean-soup-recipe/>

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