Description
A representative warm winter night market sweet where fluffy, simmered red beans form a sweet soup loaded with boba, chewy Yu Yuan (taro balls), and glutinous rice balls.
Restaurants serving Taiwanese Red Bean Soup
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Red beans(Hongdou)
- Red sugar(or Brown sugar)
- Yu Yuan(Taro balls)
- Boba
- Glutinous rice balls
Instructions
- [Authentic Recipe]
- [Simmering Red Beans] Wash Taiwanese red beans (Hongdou) and soak overnight.
- Boil in plenty of water, then simmer on low for over an hour. The Taiwanese way is simmering until the skins burst and the insides melt out fluffy (more watery and lighter than Japanese Oshiruko).
- Once soft, add Taiwan's 'Red Sugar (Er Sha)' or brown sugar for a gentle sweetness.
- [Toppings] In another pot, boil Yu Yuan (chewy balls of taro/sweet potato flour), boba, and Tangyuan (glutinous rice balls).
- Pour the warm red bean soup into a bowl and top generously with the boiled ingredients.
Learn more Spice, substitutes, tips
Key spices
Deep sweetness of red sugar
Substitutes at Japanese supermarkets
Dilute Japanese canned boiled adzuki beans with water, Balls made from Shiratamako
Pairing
Dessert after salty stall food(like Hujiao Bing)
Trivia
[For Everyone] A Taiwanese winter tradition. Similar to Japanese Oshiruko, but without added salt, characterized by being slurpable like tea. The yellow and purple contrast of Yu Yuan is beautiful and highly photogenic.
Eating tips & etiquette
[Unique Eating] Scoop the soup and red beans with a spoon, chewing the elasticity of the Yu Yuan (taro balls) to warm your stomach gently!
Allergen
Soy (Red beans)