Do you like soupy red bean soup or the thick creamy version? Today I try the creamy version and I'm very satisfy with the results! I do not have a pressure cooker to speed up the cooking process. Cooking the red beans over stove can easily achieve a creamy texture though it took some time. What the secret to break down the red bean faster? Try adding a porcelain spoon during the cooking process! After simmering for 1 hour, the pot of red bean is leave to rest on stove, covered, for 30mins. After then the mixture is bring to a rolling boil for about 20 mins and the pot of thick creamy red bean paste is ready.
- 200gm red beans
- 30gm dried lily bulbs
- 100gm fresh lotus seeds
- 1 small piece dried tangerine peel
- 5 blades pandan leaves, knotted
- 70gm rock sugar, or to taste
- 2000ml water
- Rinse red beans and dried lily bulbs. Soak them individually for 1 hour. Drain away water.
- Place 2L water in a pot and bring to boil. Add in red beans, together with a porcelain spoon. Bring to boil again. Lower heat and simmer, cover the pot lightly, for 1 hour. Turn off heat and cover the pot. Let it rest for 30 mins.
- Turn on heat again. Add in pandan leaves, lily bulbs, fresh lotus seeds. Bring to a rolling boil. Do not turn down heat! Let it boil for 15-25 mins, stirring frequently to prevent the mixture from scorching at the bottom. By this time the red bean will be quite mushy and liquid has thickened. Remove the pandan leaves and porcelain spoon.
- Add in rock sugar to taste. Stirring frequently. Add in more water if desired if the mixture is too thick for your likeness. Serve warm.