During the Chinese New Year, you can enjoy soft and chewy tang yuan (sticky rice balls or mochi balls) served in sweet red bean soup. This is another type of tang yuan recipe that you will enjoy. The recipe can be cooked in Instant Pot pressure cooker or on the stove. Sweet red bean soup is one of my favorite Chinese desserts. I know it may sound weird if you are not familiar with Chinese cuisine. A white friend of mine once asked me, “How can beans be made into a dessert and a soup?” The idea may not sound very appealing. I may also be biased because I grew up eating this sweet soup dessert, which is called tong sui in Chinese and means “sugar water.” I love tong sui. When you eat at Cantonese restaurants, this type of dessert is often served after the main course to clean your palate. They love to serve tong sui and I love them all too. If you’re tired of the traditional way of serving tang yuan in sweet ginger broth, try this sweet red bean soup tang yuan or this pumpkin black sesame tang yuan with tapioca pearls and coconut milk (don’t even get me started on that one! it’s so good!).
Taste: The soup is slightly sweet, but it’s enough to satisfy your sweet tooth. Texture: The mushy sweetened red beans in the soup go well with the soft but chewy tang yuan balls (mochi balls). Ease: Easy Pros: They are simple to put together, but they look fancy enough to serve as tong sui or for dongzhi. Cons: it might take longer to cook the sweet red bean soup on the stove than in a pressure cooker.
1. Adzuki beans: Sweet red adzuki beans are often used to make tong sui-style sweet red bean soup. They are available at any Asian grocery store.
2. Dried Mandarin orange peel (Chen Pi) These are available at the Asian grocery stores too. You can also make your own or use regular orange peel. If you google it, you’ll find many recipes for homemade dried Mandarin orange peel. They need to be soaked in a water briefly to plump up before using 3. Rock sugar or brown sugar? I usually like to use white or brown rock sugar, but I’m out and would rather use brown sugar than white granulated sugar. You can use whatever you like. You can use honey or any other sweetener you like instead of refined sugar if you’d rather not. Salt A small pinch of salt ties all the flavor of the soup together. I love it! 5. Gluten-free rice flour: The main thing you need to make tang yuan balls (mochiko balls) is gluten-free rice flour. Please don’t replace it with any other type of flour. Regular rice flour will not work 6. Icing sugar Icing sugar is just to add a hint of sweetness to the tang yuan. You can omit if you prefer.
Red bean soup is a beloved Chinese dessert soup that is often served at the end of a multi-course banquet. The thick, naturally sweet soup is studded with chewy tapioca pearls and makes for a satisfying finale to a heavy meal. While red bean soup may seem intimidating to make from scratch, it’s actually quite straightforward once you know the steps. In this article, I’ll walk you through how to make authentic red bean soup at home, from soaking the beans to cooking the tapioca pearls.
An Overview of Red Bean Soup
Red bean soup, also known as red bean dessert soup or hong dou tang in Mandarin, is a popular dessertsoup in Chinese cuisine. It is typically made from adzuki beans, which are small red beans common in East Asian cooking. The beans are simmered until soft and then blended to create a naturally thick and sweet soup base. Small tapioca pearls are then cooked in the soup to give it fun textural contrast. Other common additions include orange zest for a hint of citrus flavor and evaporated milk or coconut milk for even more richness.
Red bean soup is served warm, not piping hot. The ideal temperature allows you to appreciate the velvety texture of the bean puree and the slight chew of the tapioca pearls. It has a mildly sweet taste that is not cloying. Red bean soup is the perfect palate cleanser after an indulgent Chinese banquet meal with multiple greasy, saucy dishes. The warm sweetness helps settle the stomach. It’s also commonly served during Chinese New Year for its auspicious red color.
Below I’ll go through the entire process of making red bean soup at home, from the ingredient list to step-by-step instructions. I’ve included tips for perfect tapioca pearls and how to store any leftovers. Follow along and you’ll learn how to make restaurant-quality red bean soup!
Ingredient List
- 2 cups dried adzuki beans
- 8 cups water
- 1/2 cup sugar
- 1/4 teaspoon orange zest
- 2-3 tablespoons small tapioca pearls
Step-by-Step Instructions
Soak the Beans
- Rinse the dried adzuki beans under cold water to remove any dirt or debris.
- Place beans in a bowl and cover with several inches of fresh water. Soak for at least 8 hours or up to overnight.
- Soaking softens up the beans and reduces cooking time. Make sure to soak for the full time to achieve tender beans.
Simmer the Beans
- Drain the soaked beans and transfer to a medium pot.
- Add 6 cups of fresh water to the pot.
- Bring to a boil over high heat, then reduce heat and let simmer for 1 hour.
- During simmering, add another 2 cups of water as needed to keep beans submerged.
- Low and slow simmering results in soft, creamy beans. Make sure to add enough water to keep them covered.
Blend the Beans
- Once beans are soft and broken down, use an immersion blender to briefly blend the beans, keeping some texture.
- You can also transfer to a stand blender and pulse a few times.
- Avoid blending into a completely smooth puree – some bean texture is ideal.
- Blending the cooked beans gives the soup its signature thick, creamy texture while still allowing the bean flavor to shine.
Finish the Soup
- Return the blended bean mixture to the pot.
- Add water to reach your desired soup consistency – add up to 2 more cups for a thinner soup.
- Add the sugar and orange zest and stir over medium heat until sugar dissolves.
- Add the tapioca pearls and cook for 20 minutes, stirring occasionally, until translucent.
- Serve warm while tapioca pearls are still chewy.
- Sugar balances out the beans’ natural earthiness. Orange zest adds a brightness. Cook tapioca directly in the soup for ease.
Perfectly Chewy Tapioca Pearls
The tiny tapioca pearls are an essential textural element in red bean soup Follow these tips for tapioca that’s tender but still has a satisfying chew
- Use small pearl tapioca, about 3-4mm in diameter. Larger pearls won’t get as plump and tender.
- Avoid precooked tapioca, which can turn mushy once added to the hot soup. Opt for raw pearls.
- Cook the tapioca directly in the hot soup rather than cooking separately.
- Cook for 20 minutes, testing a pearl occasionally for doneness. Once totally translucent, they’re done.
- Don’t overcook! Tapioca goes from pleasantly chewy to unpleasantly mushy quickly.
Storing and Reheating Leftovers
Red bean soup stores well for 4-5 days refrigerated and 1 month frozen. To store:
- Let cool completely and transfer to an airtight container.
- For freezing, leave 1 inch of headspace to allow for expansion.
- When reheating, add a splash of milk or water to loosen if needed.
- Gently reheat on the stovetop or microwave just until warm, being careful not to boil.
Tips for the Best Homemade Red Bean Soup
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Source high-quality adzuki beans for the smoothest, creamiest soup base Rinse well and soak sufficiently
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Simmer the beans gently and resist stirring to allow beans to break down fully. Add water as needed.
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When blending, leave some bean texture rather than making completely smooth.
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Use small pearl tapioca and avoid overcooking into mush.
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Add any extra liquids or mix-ins gently when reheating to preserve texture.
Sample Add-Ins and Variations
While classic red bean soup contains just a few ingredients, you can customize it to your taste:
- Coconut milk – adds richness and subtle coconut flavor
- Evaporated milk – contributes a creamy, milky taste
- Vanilla extract – enhances the sweetness
- Cinnamon – warm spice complements the bean flavor
- Boba pearls – swap out some tapioca for chewy boba
- Mung beans – use solely or combined with adzuki beans
- Red dates – simmer dates with the beans for complex sweetness
The basic red bean soup recipe is naturally dairy-free, vegetarian, and gluten-free. It can easily be made vegan by omitting the eggs and using vegetable stock. Feel free to play around with mix-ins and make this classic dessert soup your own!
Frequently Asked Questions
Can I use canned beans instead of dried?
It’s best to avoid canned beans, as they have a much softer texture that doesn’t work as well blended into soup. Always opt for dried adzuki beans and soak yourself.
Is it necessary to soak the beans overnight?
An overnight soak allows the beans to fully hydrate, ensuring they cook up soft and tender. You can shorten the soak time to 4-6 hours in a pinch. Avoid skipping soaking altogether.
Do I need special equipment to make red bean soup?
You can make it with just basic kitchen tools and appliances. An immersion blender makes quick work of blending the cooked beans. A blender or food processor also works.
Can I freeze leftover red bean soup?
Yes, it freezes very well for up to 1 month. Let cool fully before transferring to a container, leaving 1 inch of headspace. Thaw overnight in the fridge before reheating gently.
What’s the difference between red bean soup and red bean paste?
Red bean paste is made from cooked adzuki beans ground into a thick puree. Red bean soup has a looser consistency with some bean texture and added tapioca pearls. Paste can be used as a filling while soup is a dessert.
The Takeaway
Red bean soup may seem daunting, but as you can see, it’s easy to make at home with common ingredients and basic equipment. For the best results, start with quality dried adzuki beans, simmer them low and slow, and avoid over-blending or overcooking the tapioca pearls. The combination of creamy sweet beans and chewy tapioca makes for a soul-warming dessert soup. Adjust the recipe to your taste and enjoy red bean soup as the satisfying finale to your next Chinese banquet feast.
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How to store leftover
Leftover sweet red bean soup can be stored in the fridge for up to one week max. The tang yuan balls can be stirred into the soup and kept in the soup. They will soften when you reheat them on the stove or in the microwave.
1. You can also add other beans, such as green mung beans 2. You can omit Mandarin peels and used other aromatic such as pandan leaves it’s easier for you to get 3. You can add cooked tapioca pearls 4. I like to add diced water chestnuts for that crunch too 5. You can add some coconut cream or milk to the soup
How to make sweet red bean soup tang yuan
1. Rehydrate the Mandarin peel Soak the dried peels in warm water for 15 minutes or until they are soft. Scrap off the white part inside the peel if any. It’s bitter. I used store-bought peel and so the white part has been removed This was how it looked like after soaking
2. Soak the red beans if you are not using a pressure cooker to cook. If you use Instant pot pressure cooker or any other pressure cooker, you don’t need to soak the beans 3. Rinse the red beans in water and discard bad ones, if any. Place inside the inner pot of Instant pot. Add the peel and water.
4. Close the lid and turn the steam release valve to “sealing”. Press “pressure cooker” and make sure it’s on high pressure. Set the timer to 45 minutes. 30 minutes will do too, but I like some of my red beans to be “broken”, which makes the soup a bit thicker and 45 minutes is perfect for me
5. After 45 minutes has elapsed, wait 10 minutes and then release the pressure. Carefully unlock the lid. Stir in the sugar and small pinch of salt. Adjust the amount to your taste
6. If you like the soup to be thicker, press “saute” mode
7. Let it boil for another 10 minutes or so to evaporate extra liquid. Keep in mind that the soup is thicker when it cools down
8. Ladle the sweet red bean soup into serving bowls and add tang yuan balls, it’s up to you how many balls you want to add for each serving. I think around 10-12 mini balls are good to start with (though I can eat more LOL)