MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Bean Soup
Categories: Chinese, Desserts, Soups
Yield: 4 Servings

1 c Red beans; soaked overnight
1 Piece dried tangerine peel;
-soaked for 10 - 15 minutes
-until soft
100 g Rock sugar or brown sugar;
-to taste
6 c Water
1/3 c Small sago
60 g Vacuumed packed ginkgo nuts;
-(optional)
4 Pandan leaves; washed; trim
-off dry ends, and tie into
-a knot, (optional)

Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes

To cook sago: Bring a small pot of water to a boil. Pour in sago
seeds and let it simmer for around 5 minutes. Turn off heat and keep
the pot covered for about 10 - 15 minutes. Let the remaining heat
finish cooking the sago until it is all translucent and gelatinous.
Once fully cooked, rinse the sago to remove any residual starch. Keep
sago pearls submerged in some water (to prevent sticking) until ready
to use in your dessert.

Discard the soaking water for the beans and rinse. Scrape off the
white pith from the inside of the softened dried tangerine peel with
the back of a spoon and rinse. This is to reduce its bitterness.

Put in the red beans, pandan leaves, dried tangerine peel and water
into a medium sized soup pot. Bring to a boil and let it remain
boiling for about 5 minutes. Lower the heat and simmer for about
1-1/2 to 2 hours or until the red beans are broken and soft. Remove
the pandan leaves and dried tangerine peel.

When the beans have softened and opened up, mash half (or all if you
prefer) the red beans with the back of a spoon in a strainer placed
over a bowl. Ladle up some soup and pour it through the strainer to
let any remaining mashed beans return to the soup. Transfer the
strained mixture back into the soup pot and discard the empty husks
in the strainer. Alternatively, use a hand-held blender to blend
until the beans are to your desired consistency. You may also
transfer to a blender to blend and pour back the blended mixture back
into the pot. Add an additional 1 cup of water or as needed if you
find that the soup is too thick.

Add the ginkgo nuts and cook for about 10 minutes. Add rock sugar and
stir over medium heat until it dissolves. Add sago pearls if using.
Turn off heat and serve.

Recipe by Yvonne Oh

Recipe FROM: <https://souperdiaries.com/red-bean-soup-recipe/>

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