Making that smooth velvety 红豆沙

Traditional Red Bean Dessert (红豆沙)

A comforting classic that many of us grew up with — 红豆沙 (hóng dòu shā) isn’t just any red bean soup. When done right, you'll get a thick, aromatic, and “sandy” in texture, not mushy. The secret lies in patience and a few small details that make all the difference.

🫘 Ingredients

• 300g red beans (adzuki beans)

• 1 small piece aged mandarin peel (陈皮)

• 100–120g cane sugar (片糖), adjust to taste

• 2.5L water (plus more for topping up if needed)

• Optional toppings: cooked sago pearls, coconut milk, lotus seed 

🕰️ Preparation

1. Soak & Freeze the Red Beans
Rinse the red beans and soak them overnight in plenty of water. After soaking, drain and freeze them overnight.

Freezing helps the beans burst and cook more evenly later — a simple trick for that perfect texture.

2. Prepare the Mandarin Peel (陈皮)
Rinse the peel, then gently scrape off the inner white pith to prevent bitterness.
Soak it in warm water until softened.

If your budget allows, go for aged peel — the aroma is deeper and more complex.

🔥 Cooking the Red Bean Dessert

3. Start with Boiling Water
Bring the water to a rolling boil first. Only then, add in your frozen red beans and softened mandarin peel.

Keeping the water boiling allows the beans to “dance” in the pot — this motion helps them break apart naturally over time.

4. Simmer Slowly
Maintain a gentle boil for about 45 mins – 1 hour, stirring occasionally to prevent sticking.
You’ll notice some beans start to break open — that’s a good sign. Add more hot water if needed.

5. Mash for the Perfect Texture
Once the beans are fully softened, turn off the heat. Using a fine sieve, mash a portion (or all) of the beans through it.

This separates the skins and creates that signature sandy-smooth texture unique to good 红豆沙.

6. Sweeten & Finish
Return the mashed portion to the pot. Add cane sugar and a bit of water to adjust consistency. Simmer for another 10–15 minutes until everything blends into a thick, fragrant dessert.

🥥 Optional Add-Ons

For extra richness, stir in a splash of coconut milk before serving. You can also add cooked sago pearls for texture.

💡 Tips for Success

• Use aged mandarin peel — the older, the more fragrant.

• Always start with boiling water — never cold — to help beans open naturally.

• Patience is key: slow simmering develops the aroma and texture.