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    You are in: Home / Recipes / Chinese Sweet Red Bean Soup Recipe
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    Chinese Sweet Red Bean Soup

    Average Rating:

    4 Total Reviews

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    • on August 26, 2008

      My photo looks a little different from the recipe because I used lily bulbs instead of lotus seeds. I used one 12 pkg azuki beans and then added in the lily bulbs and 6 oz rock candy in Step #3. It is delicious but I enjoy it more as a breakfast (similar to a sweet oatmeal) than a dessert.

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    • on October 29, 2007

    • on October 15, 2007

    • on August 26, 2004

      This soup is great but the recipe doesn't really tell you how to cook the tapioca or what kind of tapioca to use (like flour or pearls). I used tapioca pearls but by the time the beans were done the pearls weren't fully cooked. I searched the internet and found out that it's best to cook the pearls separately, dip them in a solution of water and brown sugar to give them a sweet taste, and finally add them to the dessert. I also recommend adding coconut milk to the soup to make it more flavorful. This is what I did and in the end it turned out pretty good.

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    Nutritional Facts for Chinese Sweet Red Bean Soup

    Serving Size: 1 (244 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 65.0
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 4.5 mg
    Total Carbohydrate 13.5 g
    Dietary Fiber 1.4 g
    Sugars 8.5 g
    Protein 1.9 g

    The following items or measurements are not included:

    lotus seeds


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