Hong Dou Tang Recipes

HONG DOU TANG

Sweet red bean soup is a dessert fixture at Chinese banquets and during the Lunar New Year, when many households also enjoy it as a light snack. It may owe part of its popularity to the fact that in Chinese culture red beans are said to provide strength because of their color (red symbolizes power) and the amount of protein they contain. The soup, which contains chewy small tapioca pearls, is typically thin. We wanted a heartier version, so developed this recipe accordingly. You can always thin it with some water, if you prefer. It's also lightly sweetened, so feel free to add more sugar.

Provided by Food Network Kitchen

Categories dessert

Time 9h45m

Yield 6 servings

Number Of Ingredients 6

Hong Dou Tang image

Steps:

Soak the beans in a medium bowl with enough cold water to cover by about 2 inches, for at least 8 hours or overnight.
When the beans are almost ready, soak the dried tangerine peel in a small bowl with enough warm water to cover until softened, about 20 minutes. Using a spoon, scrape off as much of the white pith as possible, then finely chop the peel.
Drain the beans and transfer them to a 5-quart Dutch oven. Add 1 teaspoon of the chopped tangerine peel, the baking soda and 7 cups cold water and bring to a boil. Reduce to a simmer and cook the beans, partially covered and stirring occasionally, until soft, about 1 hour.
Meanwhile, soak the tapioca pearls in a small bowl with enough cold water to cover until softened, about 30 minutes. Drain and set aside.
When the beans are ready, strain out 1/2 cup of the cooked beans and transfer to a small bowl. Mash with a fork or potato masher and then return the mashed beans to the pot. Add the drained tapioca pearls, sugar and salt. Simmer over medium-low heat, stirring occasionally, until the pearls are completely clear and soft, about 15 minutes. Serve hot.

Ingredients

1 1/2 cups (about 10 ounces) dried azuki beans (see Cook's Note), rinsed
3 small pieces (about 3 to 5 grams total) dried tangerine peel (see Cook's Note)
1/2 teaspoon baking soda
2 tablespoons small white tapioca pearls
5 ounces lump sugar (or 3/4 cup granulated sugar; see Cook's Note)
1/4 teaspoon kosher salt

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Web Dec 11, 2017 Mix ½ cup sticky rice flour with ¼ cup water. Knead well to form a dough. Shape the dough into a long log and then divide it into 30 …
From chinasichuanfood.com
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Total Time 25 hrs
Category Soup
Calories 238 per serving

Pre-soak the azuki beans in water overnight if you are using ordinary cooker. For high pressure cooker, soaking process is not a must but also recommended.
Put rock sugar, soaked beans, water and orange peels in a large pot. Bring all the content to a boil and then cook for 15 minutes. Turn off the fire and let the beans cool down slightly, with the lid covered. Then re-start the fire and continue simmer for 30 minutes until the beans are completely soft. Season with sugar.
Cook the sago with boiling water for around 10 minutes and then set aside with lid covered for around 15 minutes. The white hearts of sago should almost disappear when cooked. In order to remove the sticky feeling of cooked sago, we need to rinse in cold water for at least 1 minute.
Mix 50g sticky rice flour with 45ml water. Knead well and then divide into 30 small portions and round each into a ball. Next time, cook the sticky rice balls in hot boiling water for 5-6 minutes. Transfer the sticky rice balls to serving bowls with red bean soup.

Hong Dou Tang Recipes

HONG DOU TANG

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