Red Bean Soup with Lotus Seeds and Dried Tangerine Peel蓮子陳皮紅豆沙
A classic Cantonese sweet soup, this dessert features tender red beans simmered with soft lotus seeds and aromatic dried tangerine peel, sweetened to perfection with rock sugar.
01Ingredients
- 200g red beans (adzuki beans)
- 50g dried lotus seeds, deseeded
- 1 small piece dried tangerine peel (about 3-4g)
- 150g rock sugar (or to taste)
- 1.5 liters water (for cooking)
- 200ml water (for soaking)
Nutrition (per serving)385kcal
- Protein12.5g
- Carbs78.2g
- Fat0.9g
Fiber 8.1 gSodium 18 mg
02Steps
- Soak red beans and dried lotus seeds separately in water for at least 4 hours or overnight. Rehydrate dried tangerine peel in water until softened, then gently scrape off the white pith from the inside.
- Rinse the soaked red beans and tangerine peel. Place them in a large pot with 1.5 liters of water. Bring to a boil, then reduce heat and simmer for 1 hour, or until the red beans are very soft.
- Add the soaked lotus seeds to the pot and continue to simmer for another 30-40 minutes, or until the lotus seeds are tender.
- Stir in the rock sugar until dissolved. Continue to simmer for a few more minutes to allow flavors to meld, then serve warm or chilled.
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