Healthy Chinese red bean soup with coconut milk and sago.
Calories: 238 kcal
,5 cups for high pressure cooker
rock sugar or to taste
dried tangerine peel
Serve with small mochi or sticky rice balls
sticky rice flour
Pre-soak the azuki beans in water overnight if you are using ordinary cooker. For high pressure cooker, soaking process is not a must but also recommended.
Put rock sugar, soaked beans, water and orange peels in a large pot. Bring all the content to a boil and then cook for 15 minutes. Turn off the fire and let the beans cool down slightly, with the lid covered. Then re-start the fire and continue simmer for 30 minutes until the beans are completely soft. Season with sugar.
Serve the sago
Cook the sago with boiling water for around 10 minutes and then set aside with lid covered for around 15 minutes. The white hearts of sago should almost disappear when cooked. In order to remove the sticky feeling of cooked sago, we need to rinse in cold water for at least 1 minute.
Blend the red bean soup until quite smoothy and then mix with sago.
Serve with small sticky rice balls
Mix 50g sticky rice flour with 45ml water. Knead well and then divide into 30 small portions and round each into a ball. Next time, cook the sticky rice balls in hot boiling water for 5-6 minutes. Transfer the sticky rice balls to serving bowls with red bean soup.
To cook the red bean soup within a high pressure cooker, there is no need to pre-soak the beans, just place red beans, water and tangerine peel and let the cooker help you to cook for 30 to 40 minutes. Higher pressure mode can greatly shorten the time.
Red Bean Soup Recipe
Amount Per Serving
% Daily Value*
Total Carbohydrates 51g
Dietary Fiber 6g
* Percent Daily Values are based on a 2000 calorie diet.