Osmanthus Soup with Red Beans

Name: Osmanthus Soup with Red Beans
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 70g Sugar Osmanthus; 4g Agar; 260g water; 20g brown rice; 60g Caster sugar

by Huaer's gourmet kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Remarks: Here is an explanation:
Yuan Fangzi uses red bean paste, but Huaer serves as a nutritionist and hopes that more mothers can make healthy food for their families. We don't need to buy red bean paste outside. If you think it will be troublesome to make it yourself. Then use our red bean porridge, add some brown rice in it, and add white sugar to the thick one. The texture after solidification is also very good. And Huaer found that adding brown rice not only increases dietary fiber and promotes gastrointestinal motility, but also brown rice is very strong. After making yokan, the taste is particularly good.

Ingredients

Osmanthus Soup with Red Beans

1. 8 grams of agar is divided into two equal parts (will be placed in the sweet-scented osmanthus soup and yokan separately), soak in cold water to soften, then pour out the water and squeeze the agar dry. Agar is easier to dissolve in hot water after soaking.

2. Let's make crystal sweet-scented osmanthus soup first. Pour water and sugar osmanthus in a pot and bring to a boil.

3. After boiling, turn to low heat, put in the agar, continue to cook for 2-3 minutes, keep stirring while cooking, until the agar is completely melted, then turn off the heat.

4. Pour the sweet-scented osmanthus soup into a bowl, separate it with cold water, do not stir it until it is warm, it is the most suitable state to become viscous and warm but not solidified, then pour it into your prepared mold. It should not be cooled too much, so that it will not be poured out if it solidifies. Of course, if it solidifies, it will be heated again.

5. After putting it in the mold, let it stand for 1 hour at room temperature (that is, at room temperature), it will solidify into a crystal sweet-scented osmanthus soup, do not put it in the refrigerator.

6. Then I started making red bean yokan. Put water in the pot to boil, and put in the soaked agar. Also keep stirring, turn on a low heat for 2-3 minutes, until the agar is completely melted.

7. Put the thick bean porridge (otherwise the bean paste filling is fine, so don't put sugar), and turn off the heat after stirring.

8. Similarly, cool down with cold water and stir. Just warm it to 50 degrees.

9. Then pour it on the sweet-scented osmanthus soup, put it in the refrigerator for 1 hour, and then you can eat it.

10. After being solidified, it is undercut and demoulded easily.

11. Cut the cross section, you can see the large grains of red beans and brown rice inside. This is much more delicious and healthier than filling with red bean paste. You can give it a try.