Sweet Bean Soup Recipe?

Question

Can anyone tell me how to make sweet bean soup with dumplings? I like Japanese azuki bean recipes and I've made it before. Last time it didn't turn out right and the dumpling were dry in the middle.

Can I make it with already made sweet bean paste? I have sweet bean paste and a can of azuki beans. Oh, and I have rice flour.

If anyone can give me a recipe I'll be very happy.

Thanks in advance to anyone that answers seriously.

Answer 1

I never made my own mochi from rice flour so I can't really help there.. Weird it would be dry in the middle.. don't you just add the finished mochi to the bean soup?I have made sweet adzuki bean soup with mochi dumpling before though.

I made the soup with bean paste and water, cooked it until soupy. Microwaved the mochi blocks until nice and soft and added it to the mix. I don't think this is the traditional way to make it but it tastes the same

Oh, if you have mochi, try this if you eat cheese... cook the mochi block on a oiled grill until it's cooked thoroughly(it'll expand like a bubble, you can also do it in the microwave but you can't get a nice crunchy crust that way). add a piece of american cheese and cook until the cheese is melted.. brush with soy sauce and wrap in nori.. not exactly healthy but its sooo d**n good.

Answer 2

The vibrant color of red signifies happiness and luck. For this reason, it is always present at special celebrations such as weddings, birthdays, and most of all the Chinese New Year. This soup is made of red azuki beans, which are small, dried sweet-flavored beans. The dried lotus seeds, with a slight nutty flavor, are added to create a dramatic contrast in color and texture. The soup may be served hot, at room temperature, or chilled.

RECIPE INGREDIENTS

1 cup dried red azuki beans, soaked 4 hours or overnight, drained

1/4 cup dried lotus seeds, soaked for 12 hours, or overnight, drained

1/3 cup to 1/2 cup sugar

RECIPE METHOD

Combine beans and 7 cups water in large pot. Bring to boil. Reduce heat to medium-low. Cook uncovered until beans are tender and the liquid has reduced by 3 cups, about 2 hours. Add the lotus seeds and cook until almost tender, about 20 minutes longer. Divide soup among 8 soup bowls and serve.