Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, zenzai basic sweet red bean soup (how to cook adzuki beans). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This sweet red bean soup is served hot with mochi (rice cake) or shiratama dango (glutinous rice flour dumplings) Chunky red bean soup OR soup-less chunky red bean over mochi is called Zenzai. You don't have a pressure cooker? No worries, I'll show you how to make it in a traditional method!
Zenzai Basic Sweet Red Bean Soup (How to Cook Adzuki Beans) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Zenzai Basic Sweet Red Bean Soup (How to Cook Adzuki Beans) is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook zenzai basic sweet red bean soup (how to cook adzuki beans) using 3 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Zenzai Basic Sweet Red Bean Soup (How to Cook Adzuki Beans):
- Make ready 250 grams Dried adzuki beans
- Make ready 200 to 250 grams Sugar
- Take 1 refer to the directions Water
This traditional dessert combines sweet adzuki red beans and chewy shiratama mochi rice dumplings in a flavoursome broth. Adzuki beans are commonly used in the cuisines of Japan, China, and Korea, but you can use them for both Asian recipes and as substitutes for other beans in your favorite American dishes. They are high in protein and lower in calories than. Red bean soup is both a popular snack and a sweet dessert soup made with azuki beans.
Instructions to make Zenzai Basic Sweet Red Bean Soup (How to Cook Adzuki Beans):
- Rinse the adzuki beans and add enough water or boiling water to cover. Heat on high.
- After bringing the water to a boil, pour 400 ml of cold water and continue to boil over high heat.
- After bringing it back to a boil, discard the water and drain the beans in a colander. Rinse quickly to get rid of the bitterness.
- Cover with 4 to 5 times more water than beans and bring to a boil. Reduce the heat to low and continue to cook over low heat for 1 1/2 to 2 hours.
- After the beans are tender, add the sugar.
- Adding water several times if necessary, continue to cook for about 1 hour. When the liquid is the consistency you prefer, it's done!
- If you let it stand for about 30 minutes after removing it from the heat, the flavor will become richer.
- It's true comfort food.
This sweet red bean soup is a hearty traditional Chinese dessert. It's slightly sweet, with the mild fragrance of the beans and chewy texture of the sticky rice cakes. Red Bean Soup - Summer vs Winter Versions. My mom's red bean soup is slightly different from what's shown in the pictures here. Red bean soup is thick, sweet and studded with tiny, ever so slightly chewy, clear tapioca pearls You're about to spiral into a long-winded contemplation about how it was supposed to be a genteel What follows is a recipe for the red bean soup for which there always seems to be just enough room.
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