I was craving for red bean soup but I didn’t want to watch the stove while cooking so I have decided to use my pressure cooker to make this chinese dessert. So I googled and found this recipe online Christine’s Recipes and did some modifications to it. I didn’t have to wait long to enjoy my red bean soup.
Ingredients:
- 1 cup of red beans
- 1 cup of lotus seeds
- a couple pieces of dried mandarin peel depending on your preference (I use 4 pieces)
- 2 litres of water
- 3-4 pieces of pandan leaves and tie them into a knot
- 1 pieces of rock sugar (about 100gm), adjust to your own taste
Directions:
- Soak the lotus seeds in hot water for a few minutes, once its soften, split it open and remove the green stem in it. The green stem is bitter so you do not want to eat that.
- Soak the dried mandarin peel until its soft. Use a knife and lightly scrape the inner white part as it can be bitter.
- Wash, rinse and drain the red beans well.
- Put all the ingredients into the inner pot of the pressure cooker. Close the lid, make sure to turn steam release handle to ‘sealing’ position. Press the “congee” or “porridge” button on your pressure cooker.
- Once it is done, the pressure cooker will beep. Let the pressure cooker to natural release the pressure. Once it is done, the float valve will drop to the down position.
- Open the lid slowly and away from you so the steam will not get into your face.
- Your red bean lotus seed dessert is ready. Remove the mandarin peel and pandan leaves. Stir and mix before serving. Add more rock sugar or brown sugar if needed.
Anne 