I’m a fan of Red Bean Sweet Soup aka ‘Hoong Tau Sar’ but this time I added in some bits of Chinese New Year ‘Nian ko’ on the recommendation of a friend. I’m glad that I’ve found another way to make use of this ‘Nian ko’ other than the usual way of deepfrying them with sweet potato and taro. This is a delicious dessert which can be served at any time of the day and I enjoy mine, served warm!
Recipe for Red Bean Sweet Soup with ‘Nian Ko’ ~ 红豆年糕糖水
Ingredients
300 gm red beans
100 gm ‘nian ko’, cut into cubes
30 gm dried longan
2.1/2 to 3 lt of water, as desired
5 pcs of dried mandarin orange skin
Rock sugar to taste
Method
Wash the red beans, cook them in a pot with 2.1/2 lt of water, add in the dried mandarin orange skins.
When the red beans are soft, add in the rock sugar and the dried longan. Fine tune to desired taste.
Mix in the ‘nian ko’ cubes and turn off the heat. Let the ‘nian ko’ soften a little.
Ladle onto bowls to serve.
I’m submitting this post to the Best Recipes for Everyone, May 2015 Event