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.

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.

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.

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.

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.

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.