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)
- 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.
- Keep stirring until the beans are soft and the husks are separated.
- Add the brown sugar and boil it till all sugar is disolved.
- Pour in the coconut milk and simmer it over low heat for about 5 to 10 minutes.
- Serve hot or cold with ice.
- 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.
- 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.
- A little glutinous rice (eg. 1-2 tablespoons) can be added to thicken the texture
of the dessert.
| Adzuki Bean
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| Poultry |
| Stir Fry
| Vegetarian |