The original recipe uses red beans but I prefer to substitute it with brown beans. I just love brown beans more than red beans. Anyway, the brown beans will have a very nice dark orangy colour after its cooked.
Very simple dessert and with steamed yam, its more fragrant.
Ingredients
original recipe from Yum Yum magazine No.48
with some modifications
[serves 5-6]
100 gm brown beans - washed
1000 ml hot water
80 gm rock sugar to taste
150 -200 gm yam - peeled, cubed and steamed until soft [about 20 minutes]
- Put brown beans and hot water into a slow cooker pot. Cook on high heat until beans are soft.
- Add in rock sugar to taste.
- Add in steamed yam to cook for several minutes.
- Off heat and serve dessert hot or warm.
Kimmy, I like dessert. What is brown beans in Chinese? Thanks.
ReplyDeleteHi Kimmy, I like dessert. BY the way what is brown bean n Chinese? Is it 赤小豆？
ReplyDeleteHi Veronica, there are several Chinese names that varies according to dialect. Some call it Chek Tau or Chao Tau. When soft they still have a bite. Nice beans.
ReplyDeleteHi Kimmy,
ReplyDeleteI'm not sure whether have I eaten brown beans before!
This is perfect dessert to eat anytime of the day!
Hi Joyce, I prefer this kind of beans than the actual red beans cos' the soup has nice clear colour even when you reheat it many times.
ReplyDeleteOoh, such a healthy dessert. I'm intrigued!
ReplyDeleteHi Cathleen, yes it is, cholesterol free and for sliming, omit the sugar, hehehe! A bowl is about 170 calories..
ReplyDeleteHi Cathleen, yes it is, cholesterol free and for sliming, omit the sugar, hehehe! A bowl is about 170 calories..
ReplyDeleteKimmy, I wonder if I have seen brown beans before. Maybe I did not notice. I love yam whether in desserts or savory dishes.
ReplyDeleteHi Phong Hong, perhaps you can get to them at the Chinese grocery stalls at the wet market.
ReplyDelete