Not the usual red bean soup I always cooked, added lotus seeds and sweet potatoes. Normally, I like to add either sago or glutinous rice ball (汤圆) to my red bean soup. When I was little, we often had iced red bean soup as my mom needed to prepare red bean paste filling for pastry regularly. We didn't have electricity supply then, bought ice from the coffee shop in the village. It was RM0.20 for a block of ice, now I think it is RM2 or more?
Adding sweet potato in the soup was not in my plan. When I was rinsing and soaking red bean, I found a sweet potato sitting on the kitchen bench. So, why not? Sweet potato was added at the later stage of cooking process to prevent it from assorbing too much red bean flavour. It can also be steamed first before adding into the soup.
Ingredients (5-6 servings):
200g red bean, soaked over night
Handful dried or fresh lotus seeds, soaked over night if using dried
1 medium size sweet potato, peeled and diced
2 Pandan Leaves
1.5 litre Boiling water (add more if desired)
- Bring together red bean, lotus seeds, pandan and water in slow cooker's pot. Cook on high for 2-3 hours.
- Add in sweet potato and sugar to taste. Cook for further 30 minutes or until sweet potato is soften.
- Serve warm or chilled.
I like dessert soup but seldom have it as my family has diabetes history, which means I am likely to have it too. I had a health scare during my first pregnancy about two years ago related to gestational diabetes, so this time I have been avoiding sweet stuff and monitoring my diet. Expecting mommies, try to keep your sweet-tooth away for few months too.
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Submitted this post for My Legume Love Affair 29, November 2010 hosted by Lisa's Kitchen.