Sweet Red Bean Soup
Courtesy of Quick & Easy Asian Desserts
Preparation time: 20 mins
Cooking time: 1 hour
3/4 cup (150 g) dried azuki beans (red beans), picked clean, rinsed and drained
1/2-in (12-mm) piece dried tangerine peel, washed and soaked
in 1/4 cup (60 ml ) hot water
7 cups (1.75 liters) water
1/2 cup (100 g) sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water (optional)
1. Put the azuki beans, dried tangerine peel and water in a 3-liter saucepan. Bring to a boil.
2. Reduce the heat, cover and simmer over low heat for 1 hour until softened.
3. Add the sugar and stir. Trickle the cornstarch mixture into the soup to thicken the consistency, if desired.
Azuki beans are small red beans that are boiled until soft and eaten whole in desserts. They are also boiled and mashed to make sweet red bean paste, a filling used in many Japanese cakes and desserts. They may be substituted with red kidney beans.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.