Red Bean Soup

This sweet dessert soup is very easy to make - the main ingredient is adzuki beans or simply called red beans. It is also one of my favorite weekend dessert soup for lunch.

I normally use a slow cooker or crock pot as it's so convenient to cook it overnight. The sago is added only in the morning.

Once the soup is ready, the family can consume it anytime they like. The red bean soup goes well with either yau char kway or fried meehoon.

Red Bean Soup



300 gm red beans
10 tbsp sugar
50 gm sago, soaked for 20 min
1 piece dried tangerine peel, about 2 inches
20 pieces lotus seeds, stems discarded (optional)
3 liter water

1. Put red beans, tangerine peel, sugar and water in the slow cooker.
2. Switch to auto mode and boil overnight, for about 8 hours.
3. Turn to high to let the soup boil.
4. Stir in the sago.
5. Once sago turn transparent, the red bean soup is ready.
6. Serve hot or warm, depending on preference.