Originally posted December 30, 2011

sweet red bean soup (hong dou tang)

sweet red bean soup (hong dou tang) by Amah

This dish is usually offered during the holidays because it's sweet, which is symbolic of happiness. It's served hot in the winter and over ice in the summer.


  • 2 rice cups (1 1/2 cups) sweet rice
  • 2 quarts (8 cups) water
  • 2 18 oz can sweetened red beans
8 servings


Place rice and water in a large pot. Bring to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom.

Once it reaches a boil, lower heat to medium-low. The rice should slowly bubble. Stir often to prevent sticking. If the rice starts to dry out, add another cup of water.

When the rice tastes done (about 20 minutes), lower heat to low and simmer, stirring constantly. Once again, if the rice starts to dry out, add more water. (If you like your rice watery, you'll add more water than if you like it on the dry side.)

Once the rice loses its grain-shape, add red beans. Mix well. Add your favorite sweetener (e.g. sugar) if it's not sweet enough.

Let simmer for about 10 minutes, stirring constantly.

Serve warm, or let cool and serve over shaved ice.

45 minutes



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