Red Bean Soup 红豆水

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Red bean soup(hong dou shui红豆水) is a Chinese popular sweet dessert soup (tang shui 糖水）made with red azuki beans and I love red bean soup very much. I remember my grandma who was a Cantonese always cooked up a storm for the family during the weekends and sweet soup were served even after a heavy lunch. She loved to prepare at least one dessert like black sesame sweet paste soup (chee ma woo芝麻糊), peanut sweet paste soup (fa sheng woo花生糊), mung bean soup (lui dou shui綠豆水) or red bean soup (hong dou shui红豆水). Her red bean soup was one of our family’s favourites as it really tasted delicious. The sweet soup had a smooth and unique texture. Besides adding dried tangerine peel which is a must to give a nice citrus flavour, she also added some glutinous rice in it and simmered the sweet soup for 1 to 2 hours under charcoal fire. How I wish pressure cooker was available during that time so she could save a lot of time making sweet soup (tang shui糖水) and traditional Chinese soup (bao tang煲汤). I think that the charcoal fire has to do with the texture of the sweet soup. Anything cooked with charcoal fire always tasted much better, especially if it’s double boiled soup (don tang炖汤). But now, who’s going to do that but I have neighbours who still have a small Jap charcoal fire stove and they sometimes cook with that, especially when they make the Chinese dumpling (zong zhi粽子) for the Dumpling Festival.

In memory of my grandma, I am submitting this post to Heritage Food Trail hosted by Edith of Precious Moments.

Enjoy!