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Warm, cozy, sweet, this Red Bean Soup (Azuki Bean Soup) is a great Asian afternoon snack that will make your belly and heart satisfied!
Homemade Red Bean Soup
Red Bean Soup is a traditional sweet soup dish in Taiwan. It’s pretty common in douhua shops.
I’ve been enjoying red bean soup since I was a kid, seriously. And that might need to mention my dad because he is the one who made hundred of red bean soups for me and who taught me how to cook it.
The good thing about homemade soup is that you can adjust the taste and ingredients according to your liking. What’s more awesome is that you only need 2 basic ingredients (minus the water) to make this red bean soup! Interested? Here we go.
The two ingredients to make this Red Bean Soup is red beans (Azuki beans) and sugar. The method is also quite straight forward: Soak the beans, cook them, add sugar, then done!
It looks simple to but the devil is in the detail. Red beans are the most difficult beans to handle, in my humble opinion.
Because if you overcook them, they will just be too mushy. If you undercook them, they will be on the hard side. So the cooking time is really important.
My ideal red bean soup is full of soft but not mushy red beans. Here I share my technique and experiences on how to make the red beans soft but not mushy. But if you’re a person who prefers a hard bite texture or mushy one, you can adjust the cooking time accordingly.
I used to use the common, old-fashioned electric rice cooker to cook my beans. Now I use instant pot or pressure cooker because it’s more efficient.
Yet if you don’t have any of them, no worries, I also share my old cooking method below. But the time might be different based on the size of the pot.
If you accidentally let them go too mushy, no biggie. Don’t throw it out (don’t waste food). You can make them into red bean paste as a topping for your pancakes or bread.
Red bean soup is the first thing comes to my mind when the weather is cold. I’m not sure why, but probably because of the color. The dark red of the beans make this soup look so warm and cozy.
Okay, shall we?
How To Make
自製紅豆湯 (電鍋/壓力鍋作法) Homemade Red Bean Soup in Rice Cooker/Pressure Cooker
- 270 ml (1+ ⅛ cup) red bean 生紅豆, 1.5 rice cup
- water 水, enough to cover the beans 適量
- 3-5 Tbsp cane sugar 蔗糖, or ground rock sugar, taste to adjust 或冰糖粉, 視個人口味調整
- ⅛ tsp salt 鹽, optional 非必要
- 將紅豆浸泡於水中 8 小時，紅豆會吸水膨大。之後將水瀝掉，稍微沖洗紅豆
- 將紅豆放入電鍋內鍋中，加入水至約高於紅豆平面 2 公分，外鍋放 1.5 米杯水，加上鍋蓋，按下開關煮
- 待電鍋跳起，不開蓋，讓它燜至少 30 分鐘
- 開蓋，此時紅豆應該尚未軟。外鍋再加 1 米杯水，內鍋視情況可再添加適量的水，蓋上鍋蓋，按下開關煮
- 與第一次煮相同，待電鍋跳起，不開蓋，讓它悶至少 30 分鐘
- 將紅豆放入壓力鍋中，加入水，大約高於紅豆平面 2 公分，加上壓力鍋蓋，開中火煮
- 待壓力到達 (壓力鍋應該會叫或是開始有蒸氣衝出)，將爐火調至小火，繼續煮，計時 6 分鐘
- 待時間到，熄火，讓壓力鍋靜置至完全洩壓，約 20 – 30 分鐘
- Soak the red beans in water for 8 hours. Then drain out the water and give them a gentle rinse.
For using rice cooker
- Transfer the red beans to the inner pot of the rice cooker. Add water to about 1 inch higher than the red beans. Add 1.5 rice cup (270 ml) water to the outer pot. Put the lid on and turn it on to cook.
- Once the rice cooker finishes cooking. Let it sit for at least 30 minutes.
- Open the pot and check the beans. They are normally still a little bit hard to the touch. Add 1 rice cup (180 ml) water to the outer pot and cook again. Add more water to the beans If they absorb most of the water.
- Once the cooker finishes, again let it sit for another 30 minutes before opening.
- Check the beans. If they are not ideally soft, repeat the cooking procedure. If they are soft, add the sugar and salt and use chopsticks or soft spatula to combine.
- Taste to adjust the amount of sugar. Enjoy.
For using pressure cooker
- Transfer the beans to the pressure cooker. Add water to about 1 inch higher above the beans. Put the lid on and cook it over medium heat.
- Once the pressure cooker reaches its pressure point (it probably will produce sound or you can see the steam comes out really fast), turn down the heat and set the timer to 6 minutes.
- Once the timer rings, turn off the heat and let it sit to release the pressure naturally. I usually let it sit for 1-2 hour.
- After the pressure is all gone, open and check the beans. If they are still a little bit hard, cover to cook again without pressure until they are soft enough.
- Add sugar and salt and use chopsticks or soft spatula to stir to let all sugar dissolve. Taste to add more sugar if you feel like.
- If you want it hot as I do, reheat them over a stove or in a microwave for your convenience. Enjoy!
- 保存：剩餘的密封冷藏保存，約可放 3 天，冷凍 2 星期
- *Rock sugar is comparatively hard to dissolve due to its big size. So I normally grind them in my blender with a dry container before adding them to my soup.
- Storage: store in an air-tight container in the fridge for 3 days or 2 weeks in the freezer.
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