Red Bean Soup with Rice Cake

Why you’ll love this recipe

• This classic dessert is rich in fiber and antioxidants, making it a “guilt-free” way to satisfy a sweet tooth.
• Blending half the beans creates a unique “sandy” texture (known as Hong Dou Sha) that is thick, creamy, and comforting.
• It’s a “one-pot” recipe that can be made easily in a rice cooker with almost no supervision.

Key Ingredients

• Adzuki Beans: These small red beans have a natural sweetness and hold their shape well even after long simmering.
• Rock Sugar: Essential for a “clean” sweetness that enhances the beans rather than making the soup cloying.
• Glutinous Rice Flour: A small amount of flour slurry at the end gives the soup a luxurious, silky body.

✅Quick Tips: Soak the beans overnight until they are easily breakable with a fingernail; this cuts your cooking time in half.

Key Steps

• #1: Soak the bean overnight in water and cook on rice mode the next day

• #2: Pan fry the rice cake without any oil until a little burnt is the best

Red Bean Soup with Rice Cake

Slow-cooked red beans are sweetened and blended for a smooth texture. Enjoy plain or with rice balls.

Author: Aila Lin Cooking Method: Vegetables Courses: Desserts Recipe Keys: C Chinese Wellness

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Prep Time 120 mins Cook Time 30 mins Total Time 2 hrs 30 mins Servings: 4

Ingredients:

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• ½ cup dry azuki beans (or kidney beans)
• 40 g rock sugar
• 1 tbsp glutinous rice flour
• ½ cup of water

Instructions

1. Soak the beans in water overnight until easily breakable
2. Place in a rice cooker and add 5 cups of water, and hit cook
3. Once ready, take out half of the beans and blend until smooth. Pour the smoothed beans and the remaining in a pot and put in the rock sugar
4. While it dissolves mix glutinous rice flour with water and let it cook for another 2-3 minutes
5. Serve over rice cake or rice balls, or just as is.

Keywords: Red Bean, Soup, Dessert