Adzuki Bean Paste/Porridge/Soup with Tapioca Seed

This is the ultimately common, yet the most versatile and basic in adzuki bean desserts. It is the easiest to prepare, and it is also being used as a base ingredient in preparing other desserts featured here. It can be eaten hot or cold, depending on the weather. The Chinese believe that it is a natural hydrator during the winter, which gives us that rosy cheek look. The next time you buy adzuki bean and not know what to do with it, this is a good start.

Picture of Adzuki Bean Soup courtesy of O.Y. Chang.


  • 100g Adzuki bean, soak for 1 hour
  • 4 tablespoons of brown sugar
  • 800ml water
  • 1/2 can of coconut milk (Or evaporated milk if you do not like coconut milk)
  • 2 pandan leaves or a tablespoon of orange peel
  • 1 tablespoon of sago (tapioca seed)


  1. Rinse and strain both the beans and sago, pour them into a pot together with the water and pandan leaves/orange peel. Bring it to a boil, and then carry on with low heat.
  2. Keep stirring until the beans are soft and the husks are separated.
  3. Add the brown sugar and boil it till all sugar is disolved.
  4. Pour in the coconut milk and simmer it over low heat for about 5 to 10 minutes.
  5. Serve hot or cold with ice.

Versatility Note:

  1. There is no restriction in terms of how soft the beans should be. It all depends on your desired taste. Some people like it all pasty and the soup thick (which requires longer cooking time), whilst some like it in a clear bean-and-soup form whereby they can chew the beans and feel its texture.
  2. The length of cooking time also depends on the weather. You would obviously need to simmer it for longer in the winter, and vice versa.
  3. A little glutinous rice (eg. 1-2 tablespoons) can be added to thicken the texture of the dessert.