Red Bean Soup and Peanut Mochi



1 heaping cup red beans (azuki)1 large piece dried mandarin peel100g rock sugar (or regular sugar), to tasteCoconut cream, to serve


Soak the red beans in water for at least 4 hours or overnight. They will expand in size so use enough water to cover the beans.Drain the beans and place them in a deep pot with 9 cups of water. Bring to a boil and add the dried mandarin peel. Reduce to medium heat and simmer for about 2 hours, uncovered. Stir frequently to prevent the beans from sticking to the bottom of the pot. Add a little water if it gets too thick. Add sugar to taste and simmer for another 5 to 10 minutes to let the sugar completely dissolve. Ladle into individual serving bowls and serve warm with coconut cream on top.

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