Red Bean Soup Dessert with Sago and Glutinous Rice Balls
In China, red bean soup is a popular dish. The soup is commonly thinner than the Japanese oshiruko version. It is categorized as a tang shui, (literally translated as sugar water), or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops.
It is one of the main desserts offered after Cantonese cuisine meals in restaurants at night. When served, it is plain most of the time. The fancier restaurants may offer red bean soup with sago (西米). The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).
Since the older generation of Malaysian Chinese were immigrated from China, this red bean soup had been adapted in Malaysia and became one of the traditional and common dessert nowadays.
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