Silky Red Bean Porridge
A velvety Chinese sweet soup where adzuki beans slowly melt into a creamy, naturally sweet porridge. This warming dessert requires minimal hands-on time and rewards patience with deep, comforting flavor.
Story
This traditional comfort food relies on an overnight soak to transform tough beans into a melt-in-your-mouth pudding. While the cooking time is long, the technique is nearly hands-off—perfect for a lazy Sunday afternoon.
Ingredients
dried adzuki beans
200g (about 1 cup)
water
8 cups, plus more for soaking
granulated sugar
3 tablespoons (optional)
fine sea salt
1 pinch (optional)
Instructions
1
Soak Overnight
Place the beans in a large bowl and cover with cold water by at least 2 inches. Let soak at room temperature for 12 hours or overnight. The beans will double in size, softening their skins so they cook down into a silky puree rather than remaining gritty.
2
Simmer Until Creamy
Drain and rinse the soaked beans. Transfer to a heavy pot or rice cooker. Add 8 cups fresh water—use slightly less for a thicker porridge, or a splash more for a soupier consistency. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 to 1.5 hours, stirring occasionally, until the beans burst open and the liquid turns thick and starchy.
3
Sweeten and Serve
Remove from heat. Stir in sugar to taste, starting with a tablespoon and adding more if desired—a pinch of salt at this stage brightens the natural sweetness. Ladle into bowls while warm. The porridge continues to thicken as it cools; loosen leftovers with a splash of water when reheating.
