Red Bean Sago Sweet Soup

Red Bean Sago Sweet Soup, an all time classic Chinese dessert that is warm and comforting and a unique addition to your Fall soup recipes.

Red Bean Sago Sweet Soup, a classic warm sweet soup that is typical served as a dessert at the end of a meal in Cantonese cuisine. Collectively known as "Tong Sui" literally translated as "sugar water" from Cantonese, there is a huge variety of these sweet soup desserts. Red bean soup is classic favorite.

My mom loves red bean soup. Whenever she visits us from Singapore, we would always cook a pot and she would have it for dessert after dinner and even for breakfast the next day. In Singapore, there really isn't any rule as to when you should eat certain dishes. If it is available, there is no reason why you cannot have it. Hence, it is very common for Singaporeans to have warm dessert soups or a hot bowl of noodles for breakfast.

Our family tend to enjoy red bean soup a little less thick and a little more grainy. We prefer the red beans to be just broken down and not mushy. However, if you prefer a thicker consistency, you can always use a hand blender and pulse the red bean soup a few times. I added in some tapioca sago pearls for additional texture as well.

Red Bean Sago Sweet Soup
by Miss Crumbs A Lot

Recipe
Ingredients
12 oz Red Beans or Adzuki Beans (soaked in water overnight)
4 oz Tapioca Pearl Sago
3 1/2 oz Rock Sugar
10 cups + 6 Cups Water

Cooking Method
1. Drain soaked red beans and place them in a pot. Add in 6 cups of water and bring it to a boil. Once boiling, reduce heat to medium/low and simmer for 1 to 1 1/2 hours. As the beans cook, you will need to add more water, right around 30 minutes onwards, adding up to 4 more cups, as needed.
2. In another pot, bring 6 cups of water to a boil. Add in tapioca pearl sago and cook until the pearls are translucent. Drain and rinse under cold running water. Drain and set aside.
3. Once the red beans a broken down and soft, add in 3 1/2 oz rock sugar and stir until sugar dissolves.
4. Stir in cooked tapioca pearl sago and serve warm. 

Serves 4