Whenever night falls, the moonlight fills the yard, and the home is filled with the fragrance of osmanthus flowers, which is the taste of home, warm and familiar. On a night like this, if the family sits around and enjoys a bowl of homemade osmanthus and red bean taro soup, a sense of happiness will arise spontaneously. This soup, sweet but not greasy, glutinous but not sticky, is a unique gastronomic experience. Children love it, and adults will be captivated by it. Not only does it have an evocative taste, but it's also incredibly easy to make. Let's start making this hearty dessert now.
Osmanthus red bean taro soup
- Ingredients:
Red beans: 120g
Lipu taro: 200g
Rock sugar: to taste.
Detailed production steps:
When preparing the red beans, make sure they are soaked well overnight. Choose high-quality red beans, red beans have uniform grains and bright red color. Soaking softens the beans, shortens the cooking time, and ensures that they can easily "bloom" when cooked, achieving an ideal state that is both chewy and soft.
Put the soaked and expanded red beans into a clean rice cooker and add clean water, roughly twice as much as the red beans, to ensure that the red beans are completely covered by water throughout the cooking process and avoid sticking to the pan at the bottom.
Light up the rice cooker, select "Cook Porridge" or "Simmer" mode, and simmer the red beans for about 30 minutes. During this time, the red beans will slowly release their sweet aroma, and the water will gradually be absorbed by the red beans.
In the final stage of red bean stewing, the Lipu taro is peeled off and cut into small pieces of uniform size, which not only ensures that the taro can be evenly heated and cooked until it is glutinous, but also easier to eat.
Add the chopped taro cubes and an appropriate amount of rock sugar to the rice cooker, the rock sugar not only adds sweetness, but also makes the soup more crystal clear. Continue to use the simmering mode to cook the red beans and taro together until they are completely soft, the glutinous texture of the taro and the sweet aroma of the red beans are perfectly combined at this moment, and the sweet smell fills the air.
After the soup is cooked, a layer of dried osmanthus flowers is lightly sprinkled, and they float lightly on the steaming noodles, adding a touch of poetic decoration to the soup and making the fragrance of osmanthus even stronger.
Recipe Tips:
When buying red beans and Lipu taro, try to choose fresh and undamaged ingredients, so that the soup tastes more delicious and has a better texture.
For friends who like to try different tastes, you can add some glutinous rice or black rice to the soup, which not only improves the nutritional value, but also adds a rich taste experience.
If you are concerned about health and wellness, you can reduce the use of rock sugar in moderation, or replace it with natural sweeteners such as honey and maple syrup, which can not only keep the soup sweet, but also control sugar intake.
This soup is also perfect for eating during fat loss, and can be used as a low-fat dessert option, so you can enjoy it delicious without worrying about eating too many calories.
If you're planning to make this soup for kids, consider adding no rock sugar so they can enjoy the natural flavors of the ingredients.
This bowl of osmanthus red bean taro soup is the perfect choice for family gatherings, and it is a sweet comfort on a cold autumn night. It's simple and easy to make, delicious and full of deep home feelings. Let's immerse ourselves in the sweetness and warmth of this bowl of soup and enjoy the love and warmth from the kitchen.