Red Bean Soup with Tang Yuen
A classic Chinese dessert made with red adzuki beans, sago, and dates. This Red Bean Sago Soup is made easy in a rice cooker to make things quick and creamy!
Servings: 4 people
Calories: 107kcal
Ingredients
Rice cooker
- ½ cup red beans (soak the beans overnight)
- ½ cup sago rinsed and strained
- 3.5 cup water
- slice of ginger
- 1 date
- ½ apple peeled (optional)
- brown sugar or sugar (start with 1 tablespoon) to taste
Optional Toppings
- goji berries
- frozen sesame balls
- condensed milk or almond milk
- boba
- cooked mung beans
- grass jelly
- cooked taro
- black sesame paste
Instructions
- Soak red beans overnight.
- Strain and rinse red beans before putting in the rice cooker.
- Wash and rinse sago.
- Peel apple and ginger. Take the seed out of the date.
- Add all ingredients: red bean, sago, ginger, apple, date and water in the rice cooker. Press the white rice button and wait for the magic to happen. (See pot instructions if you don’t want to use rice cooker).
- Once you hear that the rice cooker is done, the red bean sago is cooked! Stir the soup around (the sago can be stuck to the bottom) and add your brown sugar to taste. I like to add 1 to 2 tablespoons of brown sugar. Add your optional toppings in your bowl and enjoy while hot.
Pot instructions If you don’t have a rice cooker:
- Place all ingredients: soaked red bean, sago, ginger, apple, date and water in the pot. Boil on medium heat for 5 minutes covered. When boiling, take off the lid. Stir around at the 7 minute mark.
- Keep stirring every few minutes until 15 minutes (uncovered). After 15 minutes, turn heat to low and cook for 10 minutes. Give the soup a good stir as the sago has stuck to the bottom of the pot.Place a lid on the pot.
- Continue cooking on low for 10 more minutes covered.
- Turn off heat and let the pot sit for 15 more minutes covered. We want the red beans to be extra soft!
Notes
Expert Tips
- Rinse well: Rinse both beans and sago before cooking to remove excess starch and prevent clumping.
- Soak the beans: Always soak red beans overnight. If not soaked, the center of the bean might be hard when you cook them in the rice cooker. The texture of the red bean soup will not be as creamy.
- If you decided to add toppings like boba, sesame balls or any type of tang yuan, make sure you cook them separately. They have different cooking times than the red bean soup, and you cannot add them in the rice cooker to cook (they will turn into mush).
Nutrition
Calories: 107kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 36mg | Potassium: 125mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg