Red bean soup

Hong dou tang, or red bean soup, is a cherished Chinese dessert enjoyed across Mainland China, Hong Kong, and Taiwan. This sweet delight, part of the tang shui (sweet soup) family, is versatile enough to be served hot during the winter months or chilled in the summer. Additionally, any leftovers can be transformed into delectable ice pops!

In Cantonese cuisine, red bean soup often incorporates rock sugar, sun-dried tangerine peels, and lotus seeds. It’s a popular way to conclude a meal on a sweet note. Numerous variations exist, which may include delightful additions such as sago, tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. Rock sugar and rock candy are commonly used to sweeten these versions.

Red bean-based desserts are popular throughout Asia, with each culture contributing its unique twist. For instance, China and East Asia feature unsweetened red bean porridge, while Japan offers Shiruko. The Chinese hóngdòuzhōu, Korean patjuk, and Japanese azukigayu are other notable examples. In Vietnam, you’ll find chè đậu đen, made with coconut milk and sugar and served cold. These variations underscore the widespread affection for red bean desserts across diverse Asian cuisines.