One of the most common tong sui (dessert) is Red Bean Soup. With plenty of vitamins and minerals in this dessert, it’s a warm comforting health booster. The Cantonese version of it includes dried orange peel so you get an extra zesty zing amidst the sweetness.
There are also lotus seeds (Lin Ji) added into the soup to give it a good crunch. Do note that there are two types of lotus seeds. The whole white ones are for desserts. The brown skin type is for soup.
Recipe for Red Bean Soup
Servings: 10 to 15
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- 500 grams red beans, soak for about 3 hours
- 200 grams of lotus seeds (Lin Ji), soak in water for half an hour and split into half to remove the green seedlings
- A few slices of dried orange peel
- Boil 2 litres of water together with the red beans.
- When it’s boiling, lower the flame to very low heat and cook for one and a half hours.
- Switch off the fire, strain the beans into another pot and lightly mash some of the beans.
- Put all the red beans back into the original pot to boil and add in the lotus seeds (Lin Ji) to cook for another 45 minutes.
- Add sugar to taste.
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