Thursday, July 21, 2011
Sweet Red Adzuki Bean Soup with Lotus Seeds
A sweet (a la light dessert) soup that can be served either hot or cold.
2 14-oz bags red adzuki beans, rinsed and soaked in water overnight
2 6-oz. bags lotus seeds, soaked in water 2-3 hours
2 cups rock sugar, or to taste
*Optional: Glutinous rice balls
1. Rinse and soak the beans in water overnight. In a separate bowl, soak the lotus seeds in water 2-3 hours before cooking (they don't need as much soaking time as the beans).
2. Drain the beans and lotus seeds and place in a large pot. Cover with 3-4" of water and bring to a boil. Reduce heat, cover & simmer 2-3 hours, or until beans are very tender.
3. Add 2 cups of rock sugar and stir well. Serve either hot or cold.
Rinse beans and soak in water overnight.
Soak lotus seeds about 2-3 hours (they don't need overnight soaking like the beans).
Drain the lotus seeds and adzuki beans and place in a large pot. Cover with about 3-4" of water and bring to a boil.
Reduce heat to simmer, cover and cook at least 2 hours (up to 3 hours), or until beans are soft.
Add 2 cups rock sugar, or to taste. If you are adding glutinous rice balls, follow cooking directions (you probably have to precook them separately in water so they don't add too much starch to the soup) and add them about now.
Serve either hot or cold.