Comments on: Sweetened red bean paste with lotus seeds and lily bulbs

By: food-4tots

food-4tots — Wed, 27 Oct 2010 23:02:41 +0000

Sharon: Wow! I’m XXXXXX-tremely thrilled to hear your success story!!!!!!! Your kind feedbacks really mean a lot to me. Keep it coming!

By: Sharon

Sharon — Wed, 27 Oct 2010 09:10:27 +0000

OOOooOOooooo I succeeded ….. It’s SERIOUSLY DELICIOUS!!!!!!! ahhhahaha Thanksssssssssss x10000! *beams happily*

By: food-4tots

food-4tots — Mon, 04 Oct 2010 16:11:19 +0000

Sharon: You’re always welcome! Really admire your determination! Can’t wait to hear your success story.

By: Sharon

Sharon — Mon, 04 Oct 2010 02:19:41 +0000

Thanks so much!!! I’m going to try it again until I SUCCEED! hehe

By: food-4tots

food-4tots — Fri, 01 Oct 2010 16:01:07 +0000

Sharon: Thanks for your kind feedback. What a co-incidence, I made this soup this afternoon too!

When making this soup, you don’t need to stir it throughout the process. Just once or twice will suffice during the first 2 hours when the heat is set at medium low. When the heat is set to high towards the last half and hour, you will need to take extra caution and start stirring more often. As the soup will evaporate, add water a little bit one at a time if neeeded. This soup will definitely become thicker like paste after it has cooled down. To reheat the soup, you need to turn the heat to medium first and keep stirring. The paste will become softer when it is hot. Then you can start adding water to reach the consistency you like. Do not add water at the beginning as it will dilute the soup too much until the taste is affected.

Remember to prevent the beans from burning and sticking to the bottom of the pot as they will spoil the taste of the soup. As what I understand, beans will cause gas production/ “wind” in our stomach. However, I’m not sure about the effect of stirring. Hope this helps!

By: Sharon

Sharon — Fri, 01 Oct 2010 14:51:57 +0000

Hi. I tried out ur recipe. The beans tasted yummy – but a quarter of the beans were burnt and stuck to the bottom of the pot. I made it all thru the afternoon and when we wanted to eat it in the night, the soup had all evaporated. The beans became like the dry paste you eat with the Jap green tea icecream? I had to add water and reboil and stir. So sad. Any idea what went wrong? Must I stir consistently throughout the cooking process? And will that cause ‘wind’ in the stomach, after eating?
Thanks in adv for your advice

By: food-4tots

food-4tots — Thu, 12 Aug 2010 18:08:33 +0000

Tastes of Home: It’s my hubby’s favourite too. I just made it few days ago. If you use Azuka beans (Japanese red beans), it will taste even better.

By: Tastes of Home

Tastes of Home — Thu, 12 Aug 2010 11:48:39 +0000

this is one of my fav desserts, I was asking my mom when she will be making this for me yours look yummy!

By: food-4tots

food-4tots — Wed, 28 Oct 2009 12:46:38 +0000

Sisi: All parents and grandparents share the same view – always stressing on the “good for you” slogan. LOL! I haven’t tried mung bean with this combination and cooking method. I don’t recommend that you take this risk. It may not turn out nice and waste all your efforts. Maybe you should look for a suitable recipe to cook your mung bean.

By: Sisi

Sisi — Wed, 28 Oct 2009 02:20:57 +0000

hi! thanks for sharing this recipe! love the addition of lily bulbs. it’s one of those things my parents call “good for you” that they’re always trying to push me to throw in every dish. so i guess here goes. lol! i’ve had it in hong dao sar at restaurants before and it’s great!

i have a no more red beans at home but lots of mung bean (green). do you think i could use the same recipe? i know it’s not the same thing, but…