Dried Tangerine Peel Red Bean Paste
Red beans and lotus seeds are slow-simmered with dried tangerine peel until sandy-smooth, then lightly sweetened into a fragrant, warming Cantonese dessert soup.
Instructions
- 1
Wash the red beans and soak them overnight (for more than 2 hours).
- 2
Remove the cores from the lotus seeds and soak them overnight (the lotus seed cores can be soaked in water to drink, don’t waste them).
- 3
Soak the aged tangerine peel until soft and then cut into shreds.
- 4
Put red beans, lotus seeds, and shredded dried tangerine peel into a clay pot, add an appropriate amount of water (enough to cover the ingredients by more than two fingers), and simmer over low to medium heat for one and a half hours.
- 5
When the red beans release their foam, add a little rock sugar for flavor (adjust the amount according to personal taste).
- 6
Soft and slightly sweet 😊~
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Ingredients
Main Ingredients
- Red bean100g
- Lotus seed20g
- dried tangerine peel1 piece
Seasonings
- rock sugarto taste