Red Bean Soup with Tang YuanFeatured

 Red Bean Soup with Tang Yuan
Preparation time
Cooking time


For 4 Serving(s)


  • 250 g red beans
  • 1 1/2 litres water
  • 80-100g rock suger
  • 2-3 pandan leaves, knotted
  • 50 g glutinous rice flour
  • 60-75ml water


  1. Soak the red bean in water for 2–3 hours.
  2. Wash, drain and pour into a pot. Add 1.5l of water to the red bean and bring to the boil. Add the pandan leaves. Once boiling, reduce to low heat and simmer for 2 hours, stirring occasionally.
  3. After 2 hours, remove the pandan leaves. Add the rock sugar gradually, and stir to dissolve. Taste, and sweeten with more rock sugar if necessary.
  4. Make the tang yuan dough. Sift the glutinous rice flour into a bowl. Gradually add water to form a stiff dough. Place dough on board and knead well for 3-4 minutes. Roll firmly into the size of a marble ball.
  5. Drop the balls into the red bean syrup, and cook until they float to the surface. Serve each bowl of hot red bean soup with 3 tang yuans.

Recipe notes

Recipe by Baby Sumo