🇨🇳 China · Dessert
Cantonese Red Bean Soup
By eatmundo · July 8, 2026
Cantonese Red Bean Soup, or Hong Dou Sha, is a beloved traditional Chinese dessert, renowned for its comforting warmth and subtle sweetness. Made from slow-cooked adzuki beans, it's often infused with dried tangerine peel, which adds a delicate citrusy aroma that beautifully balances the rich earthiness of the beans. This velvety, wholesome soup is a perfect soothing treat, believed to be beneficial for health.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the beans: Rinse 200g of red adzuki beans thoroughly under cold water. Place them in a large bowl, cover with at least 3 times their volume of cold water, and let them soak overnight (8-12 hours). This significantly reduces cooking time and helps achieve a creamier texture. Alternatively, you can quick-soak by boiling for 5 minutes, then letting them sit for 1 hour.
- 2
Initial cook: Drain the soaked beans and transfer them to a large heavy-bottomed pot. Add 1.5 liters of fresh water and 1-2 pieces of dried tangerine peel (if using). Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour.
- 3
Continue simmering: After 1 hour, check the beans. They should be starting to soften. Continue to simmer for another 30-60 minutes, or until the beans are very tender and easily crushed between your fingers. Some beans should have burst open, contributing to the soup's thickness. You may need to add a little more hot water if it gets too thick.
- 4
Sweeten and mash (optional): Remove the dried tangerine peel. Add 80-100g of rock sugar (or granulated sugar) to taste. Stir until the sugar dissolves. For a smoother soup, use a potato masher or an immersion blender to gently mash about one-third to half of the beans directly in the pot, leaving some whole for texture. Don't over-blend if you want some bean texture.
- 5
Adjust consistency and simmer: If the soup is too thick, add a small amount of hot water to reach your desired consistency – it should be thick but pourable. Continue to simmer for another 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly more. Taste and adjust sweetness if necessary.
- 6
Serve warm: Ladle the warm red bean soup into individual serving bowls. It can be enjoyed on its own or garnished with a small amount of fresh coconut milk or a tiny tangyuan (mini glutinous rice balls) for added richness and texture.
Frequently Asked Questions
Should I soak the adzuki beans before cooking, and what's the best way to do it?+
Yes, soaking adzuki beans for at least 4 hours or overnight significantly reduces cooking time. Alternatively, a quick soak involves boiling them for 10 minutes, then letting them sit in hot water for an hour.
What type of dried tangerine peel is best for this soup, and how should it be prepared?+
Use aged dried tangerine peel (chenpi) for a deeper, more aromatic flavor. Before adding, rehydrate it in warm water for 20-30 minutes, then gently scrape off any white pith from the inside to reduce bitterness.
How do I best incorporate rock sugar into the soup to achieve the right sweetness and texture?+
Add the rock sugar towards the end of cooking, after the beans have softened, allowing it to dissolve completely while simmering for another 10-15 minutes. This prevents the beans from hardening, which can happen if sugar is added too early.
What is the desired consistency for traditional Cantonese Red Bean Soup, and how do I achieve it?+
The soup should be thick and slightly creamy, with some beans mashed and some remaining whole for texture. Cook until the beans are very tender and easily mashable, then lightly mash a portion of them against the pot's side to thicken.
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