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Easy Red Bean Soup With Coconut Milk 椰汁紅豆沙

Easy Red Bean Soup with coconut milk 椰汁紅豆沙

5 from 41 reviews

Easy Red Bean Soup with Coconut Milk 椰汁紅豆沙 / 紅豆湯 is a twist on the traditional Chinese red bean soup. Enjoy this delicious creamy and hearty Chinese dessert made in the Instant Pot pressure cooker. This Traditional Chinese Medicine sweet soup is nourishing, immune boosting and helps removes dampness! Enjoy it hot or cold. No soaking required!

Ingredients

Scale

Instructions

  1. Wash dry ingredients in the cold and soak for 20 minutes to remove any traces of impurities. (see notes)
  2. Use a spoon and scrape the white part off from the Chinese mandarin peel and remove the stem. Doing this eliminates traces of bitterness.

Pressure Cook Red Bean Soup:

  1. Add all the ingredients in the Instant Pot - I used THIS one.
  2. Add 6 cups of cold water in the Instant Pot.
  3. Set Pressure Cooker at High Pressure for 45 mins, natural release.
  4. Set Instant Pot to "Soup Mode" and bring the red bean soup to a boil for 15 minutes, stirring occasionally. Emulsify to desired viscosity. (see notes)
  5. Taste and add more rock sugar or pure cane sugar if desired near the end.
  6. Serve and enjoy hot or cold.
  7. Add coconut milk to the hot or cold red bean soup.
  8. Add in cooked tapioca sago if desired

Equipment

Notes

  • Wash and rinse the Chinese herbs. I recommend soaking the herbs in water for at least 20 mins to remove any sulphur used during the sulphur fumigation process (replacing traditional sun-drying for its pesticidal and anti-bacterial properties.) Just in case.
  • If your soup becomes too thick, add in boiled hot water and continue cooking to thin it out.
  • Red bean soup thickens more after chilled in the refrigerator.
  • Enjoy this sweet dessert, either hot or cold.
  • Stove Top Method use 10 cups of water and boil for 2 hours (see post for more info)

Nutrition

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