While doing some grocery shopping last week, hub picked up a packet of red beans and suggested we should cook some hong-dou-sui (red bean sweet desert soup) or rather I should cook them.
I picked up some large sago and rock sugar, can't leave out these items for my hong-dou-sui.
Finally, I found the time to cook it yesterday after coming back from a 3-day working trip....
Can't wait to dump all my files under the laundry basket, temporarily... got lots of assignments to follow up by Monday :(
Soak the beans in plain water for about an hour before cooking them in a claypot, add the rock sugar from the beginning, someone told me rock sugar should be cooked long, for whatever reason I can't remember...
Must use enough water from the beginning, not so good to keep adding water half-way thro' cooking.
To enhance the flavour, sometimes I'll use pandan leaves or dried orange peel, to be added into the soup after cooking about 30 mins.
Normally takes about 1.5 to 2 hrs for the beans to be softened and become hong-dou-sar (bean paste).
Finally, add in the large sago, don't soak them, got to add in directly when the soup is boiling. Keep on stirring until the sago is cooked and become transparent like pearls. Think I can use the largo sago to make pearl milky tea (jen-joo-nai-char).
The hong-dou-sui can be taken plain just like this... for people who dislike milk...
For milk lovers, we can add in some fresh milk, condense milk or evaporated milk.Here, I used fresh milk....
for me, it's more delicious and creamy with the fresh milk....
Yummy....yummy......
Can be eaten while steaming hot or for me, I prefer to chill it first....
Cool, chilled hong-dou-sui on a hot Saturday afternoon....
Taste better than those I used to buy from outside and much cheaper.
Buying from outside costs around RM1.50 per bowl, that's before the fuel price hike....
:)
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