Red Bean Black Glutinous Rice Dessert Recipe 红豆黑糯米糖水食谱 (Tong Sui)
Red Bean Black Glutinous Rice dessert is a very popular traditional Chinese dessert. A type of sweet soup (known as Tong Sui 糖水), this is a simple and healthy dessert that you can easily make at home.
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Servings: 8 persons
Ingredients
Ingredients:
- 120 grams red beans, rinsed and drained
- 150 grams black glutinous rice, rinsed and drained
- 2 litre water, 8 cups
- 80 grams pearl sago
- 1 tsp salt
- 140 grams sugar
- 250 ml thick coconut milk
- 4 pandan leaves, knotted
Rinse the red bean and black glutinous rice with water to remove impurities and dirt. Drain well. Also knot the pandan leaves.
Bring 2 litres of water to a boil using medium heat.
Add the red bean and black glutinous rice. Stir to mix well. Then bring to a boil again.
Next reduce heat to low. Cover and cook for 2 hours 30 minutes, stirring constantly until the red beans and black glutinous rice have softened. (The time can be shortened if cooked using a pressure cooker).
Meanwhile cook the pearl sago. First bring water in a pot to a boil. Add in the pearl sago and boil for 1 minute. There is no need to stir. Cover the pot and off heat. Allow the remaining heat to continue cooking the sago for 20 minutes.
After 20 minutes, open the lid and check. The sago is fully cooked when it is all translucent and has no white do in the middle. (If there is still a little white dot in the middle, cover the pot and allow it to continue to cook for another 10 minutes).
Remove cooked sago from the pot. Strain and rinse them under cold running water a few times to remove any residual starch. Put the cooked sago in enough water to cover it until ready to use.
When red bean and black glutinous rice have softened (after 2hrs 30mins) add in salt, sugar, thick coconut milk and knotted pandan leaves. Stir to mix well.
Bring to boil over medium heat. Then add in the cooked sago and stir to mix well. Bring to a boil again. Cover and off the heat. Let sago continue to cook for another 5 minutes.
Lastly remove the pandan leaves. The sweet dessert is now ready to be served.
Place the red bean dessert into serving bowls and is served hot or cold as is. Additional coconut milk is drizzled for extra flavour. So Enjoy!
Instructions
Preparing Ingredients:
Cooking Red Bean and Black Glutinous Rice dessert:
Enjoy!
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Recipe Video
Notes
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- Try to use fresh red beans. The older they are, the more likely you’ll end up with bitter undertones. It is important to wash and rinse the red beans well before cooking to prevent the soup from turning bitter. You can try soaking the red beans beforehand.
- To be very sure that the red beans you have are not bitter, taste the soup after cooking for 30 minutes. If it is bitter, discard the water and continue simmering the beans with clean water.
- Use a large pot with a thick bottom to cook the red bean soup. This is to prevent the soup from spilling over and also to prevent the red beans and glutinous rice from being burnt.
- If cooking on the stove, suggest to use 1 part of dried beans with 5 parts of water (in volume). If using an instant pot (or a stovetop pressure cooker), reduce the water to 4 parts as there won’t be much evaporation.
- After simmering for about an hour, the colour of the soup will change to dark maroon. This indicates the red beans and black glutinous rice have started to disintegrate. The beans and black glutinous rice have softened and broken down.
- Start adding with less sugar when sweetening the dessert. You can always add more if needed sweeter later.
NUTRITION
Calories: 236kcal · Carbohydrates: 42g · Protein: 3g · Fat: 7g · Saturated Fat: 6g · Polyunsaturated Fat: 0.1g · Monounsaturated Fat: 0.3g · Sodium: 317mg · Potassium: 141mg · Fiber: 2g · Sugar: 18g · Vitamin C: 1mg · Calcium: 19mg · Iron: 2mg