Recipe: Red Bean Soup

2nd day of Chinese New Year and I was really craving some Red Bean Soup so I decided to make some for lunch today.

Back in the old days, my grandmother will make us red bean soup for us as one of her dishes for CNY.

Got this recipe for Little Corner of Mine :)

Ingredients

• 1 to 2 cups red beans, soak overnigh for faster cooking
• 1/4 to 1/3 cups of sago
• 1 cup glutinous rice flour
• Brown sugar or Rock sugar or Gula Melaka
• 1 piece of tangerine peel
• Water
• Coconut cream (optional)    

Method

1. In a saucepan, boil it with water. When boiling, add in the amount of sago that you want. Stir and let it boil for 10 minutes. Turn the heat off and cover and let it sit for 15-20 minutes or until sago turned transparent. Rince in a sieve under cold running water, set aside.
2. In another large saucepan, add water of your choice, boil it. When boiling, add in red beans and tangering peel and let it simmer for abot 2 hours or until soften. Then, dish out the tangering peel and add in sugar of your choice to taste.
3. While waiting for the red bean to cook, make the glutinous rice balls. In a bowl, add in the glutinous rice flour, add a little water at a time until a dough is formed. Pinch and roll the dough into small balls, set aside. Boil another saucepan with water. When boiling, add in the glutinous balls in batches. When floats to the top, dish it out and place in cold water. Set aside.
4. When the red bean soup is done. Add in the sago and glutinous rice balls. Stir to mix well. Before serving, can add in a dollop of coconut cream, stir well and serve for thicker texture and fragrant. I omitted the coconut cream. Serve hot or at room temperature. I won't recommend you to put in the refrigerator as the glutinous rice balls will turn floury and hard.