I love Red Bean Soup but it takes such a long time to cook till the bean is soft and mushy. After asking around for ways to speed up the cooking process, there is this 70 years old lady whom I met at the Yacht Club, told me to blend it to make red bean paste instead and serve with glutinous rice balls. I gave it a try and make little mini glutinous rice balls. Used ready-made glutinous rice balls or omit totally, if desired. Aha! ‘Kee Chang’ (glutinous rice dumpling) can be added too.
Preparation: 20 mins, Cooking time: 30 mins
Ingredients (serves 4)
° 200g red beans
° 1 litre water
° 4 pandan leaves (screwpine), tied into a knot
° sugar to taste
Glutinous Rice Ball
° 100g glutinous rice flour
° 90-100ml water
° 750ml water, for cooking the glutinous rice balls
1. Soak the red bean with 750ml of water for 12 hours or more or overnight. Drain and rinse well.
2. Put all red bean, water and pandan leaves in a pot. Bring to boil and simmer for 20-25 minutes.
3. Place the cooked red bean in a blender with a little cooking water and blend until it is smooth. Add in all the cooking water and blend to mix well. Pour into a pot and add sugar. Bring to a boil and set aside.
4. To make dough, combine the flour and water in a mixing bowl. Mix well, knead into dough and divide into small equal portions. Add some water if the dough is too dry or some flour if it is too watery. Shape it into a ball using your hand.
5. Bring 750ml of water to boil. Add in glutinous rice balls and return to boil. Remove water the glutinous rice balls with a slotted spoon as soon as they float to the surface. Transfer to the red bean paste.
6. To serve, ladle the glutinous rice balls and red bean paste into individual serving bowls. Serve hot.