Wow Daddy Lau always makes me feel like I can make recipes I always thought must be too hard to try. PLEASE do sweet tapioca taro dessert soup too! It is one of my favorites whether cold or hot!
Join the Canto Cooking Club - bit.ly/3Rttkya Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/sweet-red-bean-soup What’d you think of Daddy Lau’s recipe?
I've had the version served with ice and milk in a fountain glass with a straw and spoon. It was much better than expected and relatively healthy compared with other desserts.
My mom made this into popsicles as well when we were kids. For the longest time I thought EVERYONE had Red Bean popsicles and didn’t know anything different 😂
To be honest I never really liked either red or green bean soup growing up but nowadays I'm starting to get into red bean soup. My mum always tells me to drink more
Red bean popsicles! That reminds me of red bean ice drink, one of my favorite drinks when growing up in Hong Kong. Red bean soup, ice, evaporated milk, and topped with ice cream! 😋
I love Daddy Lau’s easygoing style of cooking. He always suggests alternatives for folks who can’t get certain ingredients or who have different preferences. He’s a real gem. He makes his audience feels like a friend. I feel so lucky to get to be a part of his skills and knowledge.
Man, this video came out at the perfect time. After a recent promotion to sous in my kitchen, my chef tasked me with coming up with a menu for a 10 course traditional Chinese wedding banquet. I nearly fell over. Ok I did a CNY lunch run for our cafeteria, I helped to get our Chinese hot counter running, I've done an Indian alumni reunion for 1000, took part in a massive catering for a sports broadcasting award...but a wedding, a little bit out of my scope. So I will be on here picking through your recipes like this one, and drawing on inspiration on how to execute this catering. Wish me luck!
Chinese sweet soups are my favorite desserts. They are better than cookies, cakes or pies and not as sweet IMHO. We usually make the red bean soup and the taro tapioca soup with some tang yuan (rice balls) since they give a great texture and taste delicious.
I’ll give this a go. My husband who is Thai always was use to having beans used in desert and with me being caucasian/American I use them in savory dishes like chili so he has a hard time eating them that way lol. I’ll try this and see if he likes it. Can they be frozen into an ice cream mold?
You made a big mistake: I'm sure daddy Lau did not mean "4 cups of water". You should have translated the water amount to 8 US cups of water or 1.89 litres of water; or else, the 400 grams of red beans would have too little water to boil within.
fyi, if beans don't soften up after plenty of soaking and cooking, it could be that they are too old and therefore will NEVER get soft. Another trick to soften beans (but not super old ones) is to add a small pinch of baking soda to the cooking water
Classic red beans tong sui! 😍 At times I like it light and other times I'd add those sago tapioca pearls and coconut milk. The latter is nice and rich!
I adore traditional Asian food with a passion, and eat all the offal over normal meat every time…. But I just can’t face beans in sweet desserts… I’m half Filipino and we have similar desserts with beans and sweet potato added… I.. I just can’t 😂😅
I'll never make this -- I hate the smell of red beans -- but it was a great video! "If you soak them for two days, they'll sprout!", maybe then I can eat them 🙂
Can we add 蓮子百合 with red beans at the beginning instead of waiting 30 minutes then add them? What is the purpose of letting red beans cook for 30 minutes first before adding other ingredients?
What so pity that he didn't explain that never and ever cook any kind of bean with sugar at the same time, the bean won't ever be soft because of the chemical reaction of sugar with bean !
