How To Make Red Bean Soup Recipe Singapore Simple

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Red bean soup, a staple dessert in Singapore, is more than just a sweet treat. It’s a dish steeped in cultural significance, offering a comforting warmth and vibrant red color that symbolizes prosperity. This guide dives deep into the secrets of making the perfect pot of this beloved dessert, complete with a breakdown of the ingredients, easy-to-follow directions, and a detailed nutritional breakdown.


Sweet Red Bean Soup Tang Yuan (Hong Dou Tang)
Sweet Red Bean Soup Tang Yuan (Hong Dou Tang)

1 cup dried red beans, rinsed and soaked overnight

  • 8 cups water, for boiling
  • 1 cup palm sugar, or brown sugar (adjust to your preference)
  • 1/4 teaspoon pandan leaves, tied into a knot (optional)
  • 1/8 teaspoon salt
  • 1/4 cup cooked tapioca pearls (optional)
  • Toasted coconut flakes, for garnish (optional)

  • Directions:

    1. Drain and rinse the soaked red beans thoroughly. Discard the soaking water.
    2. Transfer the rinsed red beans to a large pot and add the 8 cups of water. Bring the water to a boil over high heat.
    3. Once boiling, reduce heat to medium-low and simmer for 1-2 hours, or until the red beans are softened and easily mashed between your fingers. You may need to add more water occasionally if the pot starts to dry out.
    4. While the red beans are simmering, prepare the pandan leaves by tying them into a knot.
    5. Once the red beans are softened, add the palm sugar (or brown sugar), pandan leaves (if using), and salt. Stir well to combine and allow to simmer for another 15 minutes, allowing the flavors to meld.
    6. Remove the pandan leaves from the pot and discard.
    7. Using a potato masher or immersion blender, partially mash some of the red beans in the pot to create a thicker consistency. You can adjust the level of mashing depending on your preference for a smoother or chunkier texture.
    8. Taste the soup and adjust the sweetness to your liking. You can add more palm sugar or brown sugar a little at a time until you reach the desired level.
    9. If using tapioca pearls, stir them into the pot and simmer for an additional 5 minutes, or until cooked through according to package instructions.
    10. Turn off the heat and allow the soup to cool slightly before serving.
    11. Ladle the red bean soup into individual bowls and garnish with toasted coconut flakes (optional). Enjoy your warm and comforting Singaporean red bean soup!

    Nutrition Facts (Per Serving)

    This is an approximate nutritional breakdown based on the ingredients listed above. Values may vary depending on specific brands and ingredients used.

    Calories: 250

  • Fat: 1g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 40mg
  • Carbohydrates: 50g
  • Sugar: 30g
  • Protein: 5g

  • Please note: This recipe yields approximately 4-6 servings.


    Singaporean red bean soup is a delightful and versatile dessert. It’s perfect for a chilly afternoon pick-me-up, a sweet ending to a meal, or even a celebratory treat. With its simple ingredients and straightforward preparation, anyone can whip up a pot of this traditional dessert and experience the taste of Singaporean comfort.

    Frequently Asked Questions (FAQs)

    1. Can I substitute the palm sugar with another sweetener?

    Yes, you can substitute the palm sugar with brown sugar, granulated sugar, or even maple syrup. However, keep in mind that each sweetener will slightly alter the taste profile of the soup.

    2. Do I have to soak the red beans overnight?

    Soaking the red beans overnight helps to shorten the cooking time and make them more digestible. However, if you’re short on time, you can use the quick-soak method by bringing the beans to a boil for 5 minutes, removing them from the heat, and letting them sit for 1 hour before continuing with the recipe.

    3. How can I make this recipe vegan?

    To make this recipe vegan, simply omit the toasted coconut flakes (if using) and ensure you’re using a vegan palm sugar or substitute it with another vegan sweetener.

    4. Can I store leftover red bean soup?

    Yes, you can store leftover red bean soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through.

    5. What other toppings can I add to my red bean soup?