Red Bean Soup

Monday, April 13, 2009

Red bean soup, one of the most famous dessert among all the chinese desserts in the world. Making red bean soup is never difficult but I was too greedy and put too much of coconut milk into the pot and make the tong sui too watery. *slap head*


2oog red bean, soaked overnight
1 cup sugar (according to preference)
1500ml water
6 pcs pandan leaves
20ml coconut milk
50 g sago (optional)

  1. In pot, put in red beans and water, cook for 2 hours.
  2. Add in sugar, pandan leaves and sago (optional), cook till the sago is transparent.
  3. Add in the coconut milk, mix well, turn off the fire.
  4. Served hot or cold.
*Note - must reduce the amount of coconut milk in future*


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