Red Beans Dessert Soup with Mini Dango
Red bean dessert soup is considered the most popular Cantonese tong-sui. Red beans are my kitchen essential. I usually have this dessert soup warm and in winter and chill it in summer. For sweetening, I use my recent favourite Okinawa black sugar.
As a ricecake lover. I like food with a chewy and soft texture, such as Chinese Tangyuan, Niangao, Japanese mochi. Garaetteok (Korean ricecake) is one of my fridge essential. Tasty mochi or any other types of ricecake should be made from steamed rice, being pounded into paste then shaped. Dango is a lot easier to make. It can be made from rice flour. Red bean soup with dango and shaved ice is the simplest summer afternoon treat.
This dessert is easy to prepare. I always prepare a big pot of red bean soup in fridge and mix the dough for Dango. Dango has to be eaten right after they are freshly poached. They can’t be keep in fridge overnight or they would turn firm because of the nature of rice four.
Ingredients – for 4 serving
- Red beans/Adzuki beans, 200g
- Glutinous rice flour, 80g
- Wheat starch, 10g
- Cornstarch, 10g. By adding a little wheat starch and cornstarch, dango wouldn’t be too sticky, but if it’s not easy to obtain, just simply use 100g of glutinous rice flour. Try making dango with glutinous rice flour and the combination of the three, to see which texture is your preference
- Okinawa black sugar, 100-150g, depends if you would have the dessert with shaved ice. Look for Okinawa black sugar in Asian grocery stores but it’s okay if you can’t obtain, just use any sugar you have
- Milk, 100ml
- Sugar, 1tbsp
- Water, 1L
How to do –
1. Red beans soaked in 3cups of water overnight; milk rest in room temperature;
2. Cook the beans with 1L of water in soup pot. Bring to boil then simmer in medium heat for 1 hour till the beans are tender and starchy. Beans in good quality can be easily cooked through;
3. Put in black sugar. Lid on and heat off, let it melt. Don’t put sugar in too early or the dessert soup will turn a little sour; chill the dessert soup in fridge;
4. Put the flour in a mixing bowl, seasoned with 1tbsp of sugar, mix, then mix in milk little by little, mix till lumpy, then knead into a smooth and moist dough. Adjust with a little more or less milk;
5. Take a small knot of dough and roll to small ball, big toenail size is the right size. Press with index finger in the middle of the dango;
6. Bring a pot of water to boil, put in dango, cook till they float to top, then pour in a cup of cold water, also bring to boil, once again till dango is cooked through. Drain and transfer them in icy water;
7. I like to serve it with a little shaved ice or ice cubes.
- 红豆 200克
- 糯米粉 80克
- 澄面 10克
- 太白粉 10克
- 冲绳黑糖 100-150克
- 牛奶 100毫升
- 白糖 1汤匙
- 水 1升