Red Bean Soup (Hong Dou Sha)

红豆沙

Red Bean Soup (Hong Dou Sha) — a Dessert & Beverage Chinese recipe, ready in about 45 minutes. Step-by-step instructions with photos.

Ingredients

• dried adzuki beans
• granulated cane sugar
• rock sugar (optional, for gloss)
• water (for soaking and cooking)

Instructions

1. Rinse adzuki beans under cold water until runoff runs clear. Place in a bowl, cover with 800 ml (3½ cups) cool filtered water, and soak overnight (at least 8 hours) at room temperature.
2. Drain soaked beans and transfer to a heavy-bottomed pot or clay pot. Add 400 ml (1¾ cups) fresh filtered water. Bring to a gentle boil over medium-high heat, then immediately reduce to low heat.
3. Simmer uncovered for 30 minutes, gently folding beans every 8–10 minutes with a wooden spoon. Skim off any foam that rises to the surface.
4. Add sugar and rock sugar. Stir gently until dissolved, then continue simmering uncovered for another 10 minutes. Do not boil rapidly — maintain a bare simmer.
5. Turn off heat. Let cool slightly, then use a potato masher or fork to lightly crush 1/3 of the beans — just enough to thicken the broth without making it pasty. Cool to room temperature before serving chilled or warm. (Broth is velvety with visible whole and crushed beans, no lumps)