Easy Red Bean Soup With Coconut Milk 椰汁紅豆沙
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!
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups organic red beans 紅豆
- ¼ cup dried lotus seeds 乾白蓮子 (1两 or 37.5g)
- ¼ cup dried lily bulbs 乾白合 (1两 or 37.5g)
- 50g rock sugar 冰糖 (適量)
- 2g dried Chinese mandarin peel 果皮(1 塊)
- dash of kosher salt (適量)
- 6 cups cold water
- 1 cup of coconut water
- 1 cup cooked tapioca sago pearls, optional
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.
- 3
Add all the ingredients in the Instant Pot - I used THIS one.
- 4
Add 6 cups of cold water in the Instant Pot.
- 5
Set Pressure Cooker at High Pressure for 45 mins, natural release.
- 6
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)
- 7
Taste and add more rock sugar or pure cane sugar if desired near the end.
- 8
Serve and enjoy hot or cold.
- 9
Add coconut milk to the hot or cold red bean soup.
- 10
Add in cooked tapioca sago if desired