Sweet Red Bean Dessert Soup (Hong Dou Shui 红豆水)


Sweet Red Bean is such a classic dessert flavour in Asian desserts. Popular in China, Hong Kong, Taiwan, Korea and Japan - it rocks the palette with a very delicious bean flavour that isn’t too rich.

Red Bean Soup is a classic from my childhood. A lot of recipes call for orange skin but I’ve always hated that addition so I’m not about to go adding it today. The only flavours here are delicious sweet red bean, and coconut.

I absolutely adore the chew of the glutinous rice and a little bit of bite in my beans. If you like your beans extreeeeemely soft, you can always boil for longer! Don’t forget to stir though!


Makes 1 big pot (10+ serves)

2 cups red adzuki beans (soaked in cold water for 2 hours - you can do this the night before)
14 cups water
1.5 cups sugar (coconut sugar will work too - add less if you don’t want it as sweet, but sweet is TASTY)
Coconut Cream (Kara Brand is the bets)
Fried Chinese Bread Sticks (You Tiao/You Char Kway) - Buy this at Chinese Grocery Stores!
Soy Milk


1. Drain the beans and put into a large pot with water.
2. Bring all ingredients to the rolling boil and then turn the heat down.
3. Simmer for 2 hours, stirring occasionally so that the beans don’t get stuck the bottom of the pot.
4. Add sugar and stir until dissolved. (Don’t add the sugar earlier because the beans burn more easily if you forget to stir)
5. Whisk a small amount of coconut Cream and Soymilk together in a separate bowl.
6. Serve Red Bean Soup Hot with Coconut Cream mix and Fried Bread Sticks.

Elizabeth MiuComment