Cooked this simple Red Bean with Soup dessert in the hot and humid afternoon which would be ideal for my family. I blended the cooked red beans coarsely to form a watery mixture and added sago pearls. The texture was very smooth and had a subtle sweetness to my liking. According to the Chinese medicines, red beans are good for replenishing the blood and getting rid of excess liquid in the body (补血；治水肿), and homemade is definitely much better compared to the ones that are sold at dessert stalls.
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Red Bean Soup with Sago
Ingredients
- 285 g red beans - - can add up to 300g
- 2 litre litre water
- 5 pieces pandan leaves - tie into knot or use 1 small of dried tangerine peel
- 180 g rock sugar or to taste
- 100 g sago pearls - or tapioca pearls- can use larger sago pearls for more chewy bites
- 2 litre water
Instructions
- Rinse red beans and put pandan leaves and water together into pressure cooker. Lock lid in place
- Boil the red beans and water to required pressure then turn to medium low heat. Cook red beans for 45 minutes. Turn off heat, allow pressure to come down naturally, about 15 minutes.
- In the meantime, rinse the sago 2-3 times and put into a pot of water. Bring to boil for about 5-8 minutes. Stir the sago pearls a few times to prevent them sticking to the pot. Then off heat , stir the sago again. Cover with a lid for 10 minutes until the sago pearls become translucent. Rinse with running water for a few times. Set aside for later use.
- Discard pandan leaves.Then transfer cooked red beans and liquid into the liquidizer in 2-3 batches and blend the red beans coarsely not fine.
- Return blended red bean soup into pot. Heat up and add rock sugar to taste, stir till sugar dissolved.
- Lower heat and add the cooked sago in batches, stir until sago separated and it is done.
- Serve hot immediately or chill the dessert in the refrigerator before serving.
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红豆西米露 Red Bean Soup with Sago
- 红豆西米露口感幼滑，很适合一家大小食用的一道甜品。
材料：
- 285克 红豆 （也可以用到300克）
- 2公升 水
- 5片香兰叶，打个结或用一小片陈皮
- 180克 冰糖或适量
- 100克 西米 （可以用大粒的西米，吃起来更有QQ的感觉）
- 2公升 水
- 做法：
- 红豆洗净沥干和香兰叶一起放入高压锅内加上水。盖紧锅盖。
- 让锅内水煮开了，转入中小火煮45分钟。熄火，等待高压锅内冷却约15分钟，就可以打开锅盖。
- 期间把西米放入筛网用请水冲洗沙谷米2-3次。放入锅内和水一起煮5-8 分钟。要不时搅拌西米避免粘锅底烧糊。熄火再搅一下盖上盖，静置10分钟至西米完全透明。然后倒入过筛网，再用请水冲西米，备用。
- 拿掉高压锅里的香兰叶。分次将红豆和烫汁放入搅拌机中打碎， 红豆不要打太烂。
- 然后再把红豆和烫汁倒入另一个锅内煮滚，加入适量冰糖搅至融化。
- 转入小火分次加入煮好的西米，搅至西米散开便可。
- 红豆西米露可趁热吃或待凉放入冰箱冷冻后才享用。
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