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Red Bean Soup

Sunday, June 7, 2009




Cooked red bean soup a few days ago, another dessert similar to green bean soup. Red bean is also called azuki beans by the Japanese, and is a very popular ingredient in Asian dessert. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.

Red beans are rich in the best sort of fiber – soluble fiber – which helps to eliminate cholesterol from the body.  As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, they are also high in  protein. Red beans also contain protease inhibitors which frustrate the development of cancerous cells.

Mmmm, now that the lesson is over, just relax and enjoy the dessert.   myspace layouts


Red Bean Soup

( serves 5 )



200 g                   red beans

1500 ml              water

5                            pandan leaves

100 g                    sugar

10 g                       dry orange peel



1.    Wash and soak red beans in large bowl overnight. Water level must be double in

        height of red beans.

2.    Place pandan leaves and water in large pan and bring to boil.

3.    Boil for 10 minutes more and add red beans and dry orange peel.

4.    Cook uncovered on medium high heat for ½ hr or until beans has soften.

        Remove pandan leaves  and orange peel.

5.    Add sugar and cook until dissolve.

6.    Remove from heat and serve hot or cold.


               Sago pearl can be added too. Just add it 20 minutes after the red beans and

               cook for 10 minutes before adding sugar.

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