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    Home » Recipes » Desserts

    Chinese Red Bean Soup (Instant Pot)

    Published: Mar 10, 2022 by Michelle · 6 Comments

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    Jump to Recipe - Print Recipe

    This simple recipe for Chinese Red Bean Soup is a classic Cantonese dessert, made with only 3 ingredients in the Instant Pot!

    Chinese red bean soup in a bowl with a spoon.

    What is red bean soup?

    Chinese Red Bean Soup is a classic Cantonese dessert, commonly served at banquets, and in restaurants.

    Similar to Black Sesame Soup, it is a type of "tong sui" which literally means "sugar water," or sweet/dessert soup.

    Red bean soup is made with adzuki red beans, which are also used in red bean paste.

    What are red adzuki beans?

    Red adzuki beans are a small, smooth bean mainly cultivated in Asia.

    The beans are commonly used in East Asian cuisine.

    Red adzuki beans are typically cooked with sugar to produce red bean paste, which is used as a filling for a variety of foods such as steamed buns, cakes, and mochi.

    How to choose dried red adzuki beans?

    You can find packaged red adzuki beans in Asian supermarkets.

    Choose beans that are hard, smooth, shiny and red-purple in colour.

    There should not be any signs of wrinkling, mold, dark spots or rancid smell.

    Why you'll love this recipe

    This recipe is truly simple to make, with only 3 ingredients.

    Using a pressure cooker (Instant Pot) reduces the overall cooking time.

    Soaking the beans helps to remove any excess gas.

    Equipment you'll need

    • pressure cooker (Instant Pot): for cooking the beans
    • blender or immersion blender: for blending the soup

    Bowl of Chinese red bean soup with a spoon on a side.
    Ingredients you'll need

    There are only 3 main ingredients to this dessert soup:

    • dried red adzuki beans: you can use them without soaking, but if you have the time, it is best to soak for at least 8 hours or overnight to rid of any excess gas
    • filtered water
    • Chinese rock sugar: usually comes in large chunks that look like rocks; it can range in colour from clear to yellow; you can substitute with granulated sugar, palm sugar, Chinese brown sugar (comes in slabs), or other sweetener that you like

    You can find these ingredients in Asian supermarkets.

    Optional additions

    Traditionally, Chinese Red Bean Soup contains dried tangerine peel and lotus seeds, however I've omitted them as they can be a little difficult to find (and my kids don't like them).

    As with other sweet/soup desserts, such as Cendol and Bubur Cha Cha, you can easily customize additional ingredients to your liking.

    Common additions include:

    • sago/tapioca pearls: adds a chewy texture
    • coconut milk or coconut cream: adds richness
    • glutinous rice balls/tang yuan: again, adds a contrasting chewy texture

    Bowl of Chinese red bean soup with a spoon on a side.
    How to make it

    Wash and soak the dried adzuki beans in a bowl with enough water to cover (at least 8 hours, or overnight) (Step 1-3 below).

    Drain the water, and place the beans into the Instant Pot liner, cover with water and add rock sugar (Step 4 below).

    Place the lid on, set to vent to SEAL and press the BEAN/CHILI function -- 25 minutes, HIGH PRESSURE.

    Once the beans have cooked, open the lid and use an immersion blender to blend the red bean soup.

    OR transfer about half of the beans and some liquid to a blender and blend until smooth. Return the blended mixture to the pot and stir. You can skim off and discard the foam (Step 5 below).

    Depending on your preference, you can blend the entire soup for a smooth red bean soup, or you can leave some beans unblended for texture. Add additional water if you feel the soup is too thick.

    Serve the red bean soup hot or cold (Step 6 below).

    Step by step instructions on how to make Chinese red bean soup, with text overlay.

    How to serve & store

    You can serve Chinese Red Bean Soup hot or chilled.

    Store the dessert soup in an airtight container in the fridge for up to 3 days.

    Expert tips & troubleshooting

    My beans are still rock hard after cooking.

    Older beans may need a longer cooking time.

    However, very old beans can remain tough and hard after cooking, after hours of cooking.

    It's best to buy small amounts of dried beans and use them within a year.

    I don't have Chinese rock sugar.

    You can substitute with regular granulated sugar, or any sweetener to your taste.

    Note that Chinese rock sugar is less sweet than granulated sugar.

    I don't have a pressure cooker, can I use a slow cooker instead?

    Yes, you can follow the recipe and place the ingredients into the crock pot liner.

    Set to LOW for 6-8 hours, or HIGH for 3-4 hours, until the beans are tender.

    Can I make it on the stove top?

    Yes, it's similar to making it in a slow cooker -- bring the ingredients up to a simmer, and cover with a lid.

    Cook for 45 minutes to 1 hour, until the beans are tender.

    Other recipes you may like

    Be sure to check out these recipes:

    Homemade Adzuki Red Bean Paste

    Steamed Red Bean Paste Buns

    Mom's Black Sesame Soup

    Matcha Red Bean Mochi

    Strawberry Red Bean Mochi

    Bubur Cha Cha (Malaysian Coconut Milk Dessert)

    Cendol

    Mango Pomelo Sago Pudding 楊枝甘露

    Let me know if you try out this simple Chinese Red Bean Soup recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Chinese red bean soup in a bowl with a spoonful of red adzuki beans.

     

    Print Recipe
    5 from 5 votes

    Chinese Red Bean Soup (Instant Pot)

    This simple recipe for Chinese Red Bean Soup is a classic Cantonese dessert, made with only 3 ingredients in the Instant Pot!
    Prep Time5 mins
    Cook Time25 mins
    Soaking Time8 hrs
    Total Time8 hrs 30 mins
    Course: Dessert, Soup
    Cuisine: Asian, Chinese
    Servings: 6
    Calories: 167kcal
    Author: Michelle

    Equipment

    • pressure cooker (Instant Pot)

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 200 g dried azuki red bean soaked
    • 1 L (4 C) filtered water
    • 85 g Chinese rock sugar or other sweetener, to taste
    Prevent your screen from going dark

    Instructions

    • Wash and soak the dried adzuki beans in a bowl with enough water to cover (at least 8 hours, or overnight).
    • Drain the water, and place the beans into the Instant Pot liner.
    • Cover the beans with 4 C water and add in rock sugar.
    • Place the lid on, set to vent to SEAL and press the BEAN/CHILI function -- 25 minutes, HIGH PRESSURE.
    • Once the beans have cooked, open the lid and use an immersion blender to blend the red bean soup.
    • Or transfer about half of the beans and some liquid to a blender and blend until smooth. Return the blended mixture to the pot and stir. You can skim off and discard the foam.
    • Depending on your preference, you can blend the entire soup for a smooth red bean soup, or you can leave some beans unblended for texture. Add additional water if you feel the soup is too thick.
    • Serve the red bean soup hot or cold.

    Nutrition

    Calories: 167kcal | Carbohydrates: 35g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 453mg | Fiber: 5g | Sugar: 15g | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. David @ Spiced

      March 11, 2022 at 3:55 am

      5 stars
      I think it's time for a trip to the Asian market! It's still cold here (more snow in the forecast tomorrow), so this soup looks like the perfect comfort food. And I'm loving the idea of cooking this in the slow cooker!

      Reply
    2. Gwynn

      May 01, 2022 at 8:00 am

      5 stars
      Such a unique recipe! I never had this before and it was so delicious!

      Reply
    3. Amanda Wren-Grimwood

      June 14, 2022 at 6:20 pm

      5 stars
      This looks so easy to make in the instant pot and what a fantastic colour too!

      Reply
    4. Andrea

      July 01, 2022 at 6:33 pm

      5 stars
      Such a quick, simple and delicious recipe. I've only had this at restaurants but am excited to try making it myself.

      Reply
    5. Sophia

      July 28, 2022 at 6:54 pm

      5 stars
      This is so good and so simple. I used an immersion blender to blend about half the beans. Perfect!

      Reply
      • Michelle

        July 30, 2022 at 7:56 pm

        I'm happy to hear it, Sophia! Love that half-blended texture in the red bean soup!

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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