A staple in my home; Red Bean Soup is a sweet and comforting dessert that can be enjoyed cold or hot. This is how my family does it!
I believe sweet soups are a staple in many Asian households. There are different ways to make and enjoy it, so today I’m sharing how my family does it.
Personally, I like my red bean soup really thick and not too sweet. My mom always adds sago pearls, which helps to thicken the soup. They also give a chewy texture, in contrast to the soft beans. Some people like a more watery soup, so feel free to adjust the water and sugar to your liking.
In the sweltering Malaysian heat, cold red bean soup is my go-to. It’s sweet and refreshing. But my mom will always warm her portion up, no matter the weather.
How my family eats red bean soup
In Malaysia, red bean soup is often served with 油条 (you tiao) or fried dough sticks. It’s not possible to get them every time you make this dessert at home, though. So my family pairs this with cream crackers instead! It’s not traditional at ALL; I remember eating it this way in school, and my friends found the idea very mortifying. But if you think about it, cream crackers are crisp and sometimes slightly salty. They add a layer of texture and savouriness to this otherwise soft and sweet dessert.
I’ve been eating having this combination for as long as I can remember, so if this sounds weird to you, I’d encourage you to give it a try!
But this sweet bean soup will still be super delicious as is 🙂
More Asian desserts to try:
- Ondeh-Ondeh (Pandan Glutinous Rice Balls With Coconut Palm Sugar)
- Peanut Muah Chee 花生麻糍
- Black Sesame Tang Yuan
- Nian Gao 年糕 (Chinese Glutinous Rice Cake)
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Red Bean Soup 红豆糖水
Ingredients
- 200 g red beans
- 10-12 cups water
- ⅓ cup sago pearls
- ¼ cup brown sugar more to taste
- ⅛ tsp salt
- 2 pandan leaves knotted
Instructions
- Soak dried red beans overnight.
- In a pot, combine red beans, water and salt. Bring to a boil and let simmer for 1½ hours. Add in knotted pandan leaves halfway through.
- Add in sago pearls and sugar to taste. Cook for another 10-15 minutes until the sago pearls become translucent. Stir every so often to prevent the sago from sticking and burning.
- Serve warm or cold.
Notes
