I'm a fan of Red Bean Sweet Soup aka 'Hoong Tau Sar' but this time I added in some bits of Chinese New Year 'Nian ko' on the recommendation of a friend. I'm glad that I've found another way to make use of this 'Nian ko' other than the usual way of deepfrying them with sweet potato and taro. This is a delicious dessert which can be served at any time of the day and I enjoy mine, served warm!
Recipe for Red Bean Sweet Soup with 'Nian Ko' ~ 红豆年糕糖水
- 300 gm red beans
- 100 gm 'nian ko', cut into cubes (not freshly made 'nian ko')
- 30 gm dried longan
- 2.1/2 to 3 lt of water, as desired
- 5 pcs of dried mandarin orange skin
- Rock sugar to taste
- Wash the red beans, cook them in a pot with 2.1/2 lt of water, add in the dried mandarin orange skins.
- When the red beans are soft, add in the rock sugar and the dried longan. Fine tune to desired taste.
- Mix in the 'nian ko' cubes and turn off the heat. Let the 'nian ko' soften a little.
- Ladle onto bowls to serve.