Wednesday, 9 October 2013

Chinese Red Bean Soup


1. 250gm of red bean soup (I poured boiling water over the beans and soaked it for about 1/2 hour)
    * Some people soak them overnight. Some put the soaked beans into the fridge.
2. 1/2 cup of sago
3. 1/2 cup of soft brown sugar
4. (*Optional) Pandan leaves - screwpine leaves
5. Approximately 6 liters of water


1. Pour the 6 liters of water into a large pot. As usual, I used my multi-purpose rice cooker to boil this dessert.

2. Add the red beans and boil the beans for an hour.

3. Add the sago and soft brown sugar and boil on high heat for 1/2 hour.

4. You can add the pandan leaves at this stage. Switch to medium low for another 20 minutes.

5. You can either serve it hot or cold.

Bon appétit!


  1. What does a Pandan leaf taste like or make the food taste like? I've never heard of that.

  2. It is known as the 'Asian vanilla'. There is a wonderful, fragrant smell and it gives the drink a very delicious and fragrant taste. I think the West knows it as screw pine leaves.