Thanks for the tips. Never though of mashing it up to make it looks thicker. Cooked this in the 60s and was told by my later mother to place a porcelain spoon in the pot to mash the beans while cooking. You mentioned 3 ingredients in the beginning. It should be 4 at least - you need water as well. Also in my old days, we add some rice to the pot from the start to have the dessert looks thicker too. Adding coconut cream is always my favorite but unfortunately this is bad for high cholesterol.
I followed your instruction and the soup turned out really nice and creamy. Only I didn't scrap the tangerine. I felt it was a waste of my very old tangerine peels. The bitterness is not noticeable, or at least, it suited my taste buds. Thank you once again.
I've never seen any beans that have sugar. In USA, we eat great northern, navy, pinto, etc. We usually serve with a cut-up mild onion, & a big piece of cornbread. Always savory. I may try this recipe. Have a nice weekend. 👍👍👍
I make this in UK occasionally ; I soak beans overnight, and use brown sugar, sugar that comes in small bars from Chinese super markets. Tangerine peels are home dried and Saved after eating the fruit.
Either, you can put an orange, cook about an hour, take it out, just for flovour.. When the beans is totally break, add sugarcane-sugar cubes, more aroma, then sagu (sago)..
I use low to medium heat throughout. There is a blog post for this video with more information. You can check it out here tasteasianfood.com/red-bean-soup/
Unfortunately, there isn't. Just like vanilla, you can't substitute it with something else. However, you can use good quality pandan leaves extract. If you can't get it, please omit it. It will not make a huge difference.
Can you tell me please if the 'red beans' that you use are what we in the U.K. might call 'kidney beans'? I would like to try making this as I'm curious as to how it can be a dessert! I don't want to make a mistake and maybe use the wrong beans though.
