The first method is to use an immersion blender to blend the beans until there are broken up. There are a few ways you can proceed from this point. It is optional, just like the use of vanilla in western desserts., Therefore, the quantity is entirely up to you.Īfter 1 hour, the color of the soup changed to maroon, which indicates the red beans have started to disintegrate. I normally used three to four pieces of pandan leaves for 300g of red beans. In Malaysia, we use pandan leaves to flavor a variety of desserts, much like vanilla in Western countries. Pandan leaves are a pleasant addition to enhance the flavor of the red bean soup. Cover and continue boiling over medium heat for an hour. After the red bean block is fully melted, add the tangerine peels and water. Heat it over low heat and wait until the ice is fully dissolved. Transfer the block of frozen red beans into a pot. You can avoid this from happening by using a large pot with a thick bottom and with high heat capacity, which can keep the soup at a constant boil with minimum heat. Secondly, the beans can burn quickly during cooking. First, the soup can spill off from the pot easily, and using a large pot will keep the kitchen clean. I suggest using a large pot with a thick bottom to cook the red bean soup. Cut the tangerine peels into small pieces so that the peels will disintegrate completely during boiling. Scrape off the pith (the inner side of the peels), which contains some bitter substance with a metal spoon. Soak the dry tangerine peels in cold water for fifteen minutes or until it is fully hydrated. In this red bean soup recipe, I am using three pieces 15 years old medium-sized dried tangerine peels, weighted about 5g. For those which has been kept for more than ten years, the color is darker, and the taste is more intense. For the three to four years old peels, the color is lighter, and the flavor is less. The amount to use depends on the quality of the dried tangerine peels. Since the volume of ice is about 10% larger than water, the pressure exerted by the ice within the beans will change the structure of the red beans, which causes them to disintegrate much faster while boiling.ĭried tangerine peelsare a standard ingredient for the Cantonese Style red bean soup. The water that penetrates into the red beans will transform into ice. Transfer the soaked red beans to the freezer and freeze them overnight. 
Three to four hours are sufficient, but overnight is even better.
Let the red beans be soaked in the water for a few hours so that they are adequately hydrated.You can follow this link to get the recipe. I am using this method to cook the Chinese porridge in another recipe on this blog. This method is not considered traditional but is incredibly useful, as it can reduce the cooking time substantially to achieve a homogenous texture. Transfer the red beans into a freezer-safe container, and add sufficient water just enough to submerge all the red beans.Rinse the red beans with water at least twice to remove the impurities and dirt.In this recipe, I’m using 300 g of red beans, and three pieces (about 5g) of preserved tangerine peels. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links.
#RED BEAN PASTE DESSERT RECIPES HOW TO#
I will focus on how to prepare the Cantonese way, which requires each bean are burst open and disintegrate to form a concentrated suspension. I am keeping this sweet dessert recipe simple, although you can switch it up by incorporating some optional ingredients into the basic red bean soup recipe, which I will explain further in the following sections. What may surprise you is how simple are the ingredients required, only three ingredients: red beans, dried tangerine peel, and rock sugar.
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