Chinese sweet RED BEAN SOUP with 2 color TANG YUAN

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

tang yuan

🥗Healthier: gluten-free dumplings

💰Cheaper: mochi

Mochi is more accessible and can mimic the texture.

Soak red beans in room temperature water overnight, using at least double the amount of water.

Drain and rinse the soaked red beans to remove the soaking water.

Place the rinsed red beans in a pot, fill it with water, and bring it to a boil.

Once boiling, cover with a lid, reduce heat to medium-low, and set a timer for 5 minutes.

After 5 minutes, turn off the heat and seal the lid with a cloth to retain heat for 30 minutes.

After 30 minutes, drain and rinse the red beans again to wash away any astringent taste.

Return the washed red beans to a clean pot, add 1000cc of water, and bring to a boil.

Scoop out any impurities that rise to the surface, cover the pot, and let it simmer on low heat for 30-45 minutes, depending on the beans.

While the beans are cooking, prepare the tang yuan by mixing glutinous rice flour with water and kneading it until a dough forms.

Divide the dough and shape it into small balls, adding berries to create pink rice balls if desired.

Once the red beans are soft, add rock sugar to the pot and stir until dissolved.

Serve the sweet red bean soup hot with the tang yuan floating in it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens