Chinese red bean(adzuki) soup

This is a super easy and quick dessert, perfect after a rich Chinese meal or just as a refreshing and light dessert. (Don't forget to check out the health benefits linked to adzuki beans!)

When my dad tried this he had a cheeky smile on his face! He said that it reminded him of growing up as a kid in Port Louis, an old Chinese man used to sell this dessert in the streets of Chinatown in the middle of the night. There are lots of variations to this simple dessert. You could simply serve the cooked beans as is, or add in several ingredients such as coconut milk, peanuts, lotus seeds, orange peel, tapioca pearls, glutinuous rice balls, Ice cream etc...

Soak the adzuki beans for a couple of hours/overnight. Rinse, cover with water and boil until the beans soften and turn into a puree when squeezed between two fingers. Once the beans are cooked, you can add in whatever you desire!

KEEPING IT SIMPLE
In my first version, I used half of the beans and some of the cooking liquor, added in enough honey to sweeten and some cooked tapioca balls/sagoo (Simply soak for 5 minutes, boil for about 5 minutes until soft, topping with water as needed). Leave to chill.

MILKY/ CREAMIER VERSION
I used the other half of the beans (drained, without cooking liquor), added in some coconut milk, water, honey and tapioca pearls. Leave to chill. As the mixture cools, the beans turn the coconut milk into this gorgeous light pink/ purple colour!

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