Red Bean Soup (Hong Dou Sha)
红豆沙
Red Bean Soup (Hong Dou Sha) — Dessert & BeverageGuangdong home cooking.
Ingredients
- dried adzuki beans
- granulated cane sugar
- rock sugar (optional, for gloss)
- water (for soaking and cooking)
Instructions
- Rinse adzuki beans under cold water until runoff runs clear. Place in a bowl, cover with 800 ml (3½ cups) cool filtered water, and soak overnight (at least 8 hours) at room temperature. (Beans plump and nearly double in size, skins slightly wrinkled)
- Drain soaked beans and transfer to a heavy-bottomed pot or clay pot. Add 400 ml (1¾ cups) fresh filtered water. Bring to a gentle boil over medium-high heat, then immediately reduce to low heat. (Tiny bubbles barely breaking surface, steam rising in thin wisps)
- Simmer uncovered for 30 minutes, gently folding beans every 8–10 minutes with a wooden spoon. Skim off any foam that rises to the surface. (Liquid turns pale pinkish-brown and slightly thickens around beans)
- Add sugar and rock sugar. Stir gently until dissolved, then continue simmering uncovered for another 10 minutes. Do not boil rapidly — maintain a bare simmer. (Soup deepens to warm amber, glossy and lightly clinging to spoon)
- Turn off heat. Let cool slightly, then use a potato masher or fork to lightly crush 1/3 of the beans — just enough to thicken the broth without making it pasty. Cool to room temperature before serving chilled or warm. (Broth is velvety with visible whole and crushed beans, no lumps)
