Introduction to Chinese Desserts: Red Bean, Green Bean and Mung Bean (Yellow Bean) Soup Recipes

It's wonderful how a simple bowl of a traditional Chinese dessert can lift up one's spirits, especially during the cold winter months when the wind is howling outside. 

I'm no expert at making desserts, especially Asian desserts, but these were easy as pea to cook. There isn't really much to it, and the 'recipes' here are more of a guideline. The instructions are quite forgiving, and can be adjusted easily to suit your taste. If you like it thinner, add more water. If you like the beans mushier, leave it boiling on the stove for a longer period of time while you engage in a more pleasant hobby (say, tinkering around your blog). I experimented with an electric hot plate, which cooks faster than a traditional flame stove.     

There are more complicated recipes available on the internet, but the steps listed here are about as simple as it gets.

Red Bean Soup (红豆汤)
Ingredients
180g red beans, washed
1L water
Sugar, to taste
2 tbsp glutinous rice, washed (Optional - serves to thicken the soup)

Steps
Combine red beans, water and glutinous rice (if using) in a large pot (beware of the water boiling over!). Cover partially and boil for 45 to 60 minutes, until the beans are soft. 

Serve in small bowls, and add sugar to taste.

Bonus! Red Bean Soup goes really well with Tang Yuan. I've converted all my non-Chinese friends to die-hard converts. Now I recruit them for help every time I have a craving. Muahahaha. 

Green Bean (绿豆汤)
Makes 4-6 servings
Ingredients
125g green beans
1L water
Sugar, to taste

Steps
Combine green beans and water in a large pot (beware of the water boiling over!). Cover partially and boil for 20-25 minutes

Serve in small bowls, and add sugar to taste.


Yellow Mung Bean Soup (黄豆汤)
Makes two servings

Ingredients
70g yellow mung beans, washed.
400ml water
2 tsp Cornstarch
Sugar, to taste

Steps
Combine yellow beans and water in a large pot (beware of the water boiling over!). Cover partially and boil for 10 minutes, until the bean texture is to your liking. Don't let it get too soft. Add in cornstarch until the mixture thickens. Add sugar to taste.

Serve in small bowls.