Red Bean Soup Recipe
Prep time
Cook time
Total time
A 'warming' dessert, red bean soup is a delicious dessert for any time of the day!
Recipe type: Desserts and Drinks
Cuisine: Chinese
Serves: 4
  • 1 cup red beans - soaked overnight
  • 1 piece dried tangerine peel - soaked for 10 - 15 minutes till soft
  • 100 g rock sugar - or to taste (may be substituted with brown sugar)
  • 6 cups water
  • ⅓ cup small sago
  • Optional Ingredients
  • 60 g vacuumed packed ginkgo nuts
  • 4 pandan leaves - washed, trim off dry ends and tie into a knot
  1. To cook sago: Bring a small pot of water to a boil. Pour in sago seeds and let it simmer for around 5 minutes. Turn off heat and keep the pot covered for about 10 - 15 minutes. Let the remaining heat finish cooking the sago until it is all translucent and gelatinous. Once fully cooked, rinse the sago to remove any residual starch. Keep sago pearls submerged in some water (to prevent sticking) until ready to use in your dessert.
  2. Discard the soaking water for the beans and rinse. Scrape off the white pith from the inside of the softened dried tangerine peel with the back of a spoon and rinse. This is to reduce its bitterness.
  3. Put in the red beans, pandan leaves, dried tangerine peel and water into a medium sized soup pot. Bring to a boil and let it remain boiling for about 5 minutes. Lower the heat and simmer for about 1.5 to 2 hours or until the red beans are broken and soft. Remove the pandan leaves and dried tangerine peel.
  4. When the beans have softened and opened up, mash half (or all if you prefer) the red beans with the back of a spoon in a strainer placed over a bowl. Ladle up some soup and pour it through the strainer to let any remaining mashed beans return to the soup. Transfer the strained mixture back into the soup pot and discard the empty husks in the strainer. Alternatively, use a hand-held blender to blend till the beans are to your desired consistency. You may also transfer to a blender to blend and pour back the blended mixture back into the pot. Add an additional 1 cup of water or as needed if you find that the soup is too thick.
  5. Add the ginkgo nuts and cook for about 10 minutes. Add rock sugar and stir over medium heat till it dissolves. Add sago pearls if using. Turn off heat and serve.
Cooking Notes
Preparation time does not include soaking time of the beans.
Recipe by Souper Diaries at