Indulge in the comforting flavors of homemade red bean soup with rice balls. This delightful dessert, popular across China, offers a perfect blend of sweet adzuki beans and chewy glutinous rice balls.
The popular red bean soup with rice balls (Tang yuan) in China is pricey in dessert shops, but making it at home is more affordable and equally tasty. If possible, choose the right type of beans—opt for bright-colored, short and plump ones over darker, thinner varieties. Other kinds of beans can also work; the flavor will be a bit different but still delicious.
(Choose the left one)
These red beans are versatile for making desserts like red bean soup with sago and red bean paste.
Ingredients:
- 250g Adzuki Beans
- 150g Glutinous Rice Flour
- 50g Sweet Potato Starch
- 2 tsp Granulated Sugar
- Rock Sugar (1 piece)
- Water (for cooking)
Instructions:
Blanch the Adzuki Beans:
Pour boiling water over the adzuki beans in a bowl and blanch them for 5 minutes. This quick blanching softens the beans, making them easier to puree into paste without the need for soaking beforehand.
Cook the Red Bean Paste:
Transfer the blanched adzuki beans to the inner pot of an electric rice cooker.
Add 1,000ml of water and a piece of rock sugar.
Cook on the porridge mode for 90 minutes until the beans are soft and can be easily mashed.
Make the Glutinous Rice Balls:
In a separate bowl, mix 150g of glutinous rice flour, 50g of sweet potato starch, and 2 tsp of granulated sugar.
Gradually add warm water (40-50°C) to the dry ingredients and stir until a dough forms.
Take small pieces of dough and roll them into small round balls with your palms.
Cook the Glutinous Rice Balls:
Bring a pot of water to a boil.
Carefully add the glutinous rice balls and cook until they float to the surface.
Blend and Thicken the Red Bean Soup:
Scoop out half of the cooked red bean soup and transfer it to a blender. Blend until smooth.
Pour the blended soup into the pot, and add the remaining soup from the rice cooker.
Simmer over medium heat, stirring continuously, until the mixture thickens and reduces to a desired consistency.
Assemble and Serve:
Ladle the thickened red bean soup into bowls.
Add a few of the cooked glutinous rice balls on top.
Optionally, sprinkle some osmanthus flowers on the surface for fragrance.
Enjoy:
Serve the red bean soup with glutinous rice balls warm. Optionally, chill it in the refrigerator before serving for a refreshing summer dessert.
Storage:
Store any leftover red bean soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Note:
This recipe yields a smooth and sweet red bean soup with chewy glutinous rice balls, perfect for enjoying as a dessert or snack.
Red Bean Soup with Glutinous Rice Balls Recipe
Ingredients
- 250 g Adzuki Beans
- 150 g Glutinous Rice Flour
- 50 g Sweet Potato Starch
- 2 tsp Granulated Sugar
- Rock Sugar 1 piece
- Water for cooking
Instructions
Blanch the Adzuki Beans:
- Pour boiling water over the adzuki beans in a bowl and blanch them for 5 minutes. This quick blanching softens the beans, making them easier to puree into paste without the need for soaking beforehand.
Cook the Red Bean Paste:
- Transfer the blanched adzuki beans to the inner pot of an electric rice cooker.
- Add 1,000ml of water and a piece of rock sugar.
- Cook on the porridge mode for 90 minutes until the beans are soft and can be easily mashed.
Make the Glutinous Rice Balls:
- In a separate bowl, mix 150g of glutinous rice flour, 50g of sweet potato starch, and 2 tsp of granulated sugar.
- Gradually add warm water (40-50°C) to the dry ingredients and stir until a dough forms.
- Take small pieces of dough and roll them into small round balls with your palms.
Cook the Glutinous Rice Balls:
- Bring a pot of water to a boil.
- Carefully add the glutinous rice balls and cook until they float to the surface.
- Remove them from the boiling water and rinse them in ice water to enhance their texture.
Blend and Thicken the Red Bean Soup:
- Scoop out half of the cooked red bean soup and transfer it to a blender. Blend until smooth.
- Pour the blended soup into the pot, and add the remaining soup from the rice cooker.
- Simmer over medium heat, stirring continuously, until the mixture thickens and reduces to a desired consistency.
Assemble and Serve:
- Ladle the thickened red bean soup into bowls.
- Add a few of the cooked glutinous rice balls on top.
- Optionally, sprinkle some osmanthus flowers on the surface for fragrance.
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