Chinese Dessert Soup

While in China in June, we ate excellent food. One unique dish that I loved was a cold sweet soup that was served at a fantastic restaurant in a shopping mall in Beijing. The soup had tapioca pearls, purple sweet potatoes, and red beans. It is also made with coconut milk, which I am enjoying more and more. The version in Beijing also had grass jelly in it, but I have not found any yet in my local Asian market. In searching the internet, I did not find an exact recipe, but I have been able to put together my own version here.

To prepare the red beans, I decided to follow the steps for making red bean paste, but then remove some of the beans when they were fully cooked, but had not yet popped. I did also make some red bean paste for later use. I had never cooked tapioca pearls before, but you might be able to find pre-cook tapioca pearls. I used the larger pearls like the ones in boba teas. Once the red beans and tapioca pearls are done, the rest of the soup comes together quickly. This sweet soup can be served hot or cold, but I think I prefer it cold which makes it a great summer treat.

Chinese Dessert Soup 

• 1 cup red beans
• 1 cup tapioca pearls
• 2 medium purple sweet potatoes
• 3 cups brown sugar, divided
• 1 can coconut milk

Prepare the red beans: Soak the beans overnight in water. Drain the beans and add fresh water for cooking. Simmer the beans for an hour or so. Add more water as needed. Continue simmering until beans become soft. Add one half cup brown sugar and continue to simmer. If needed for taste, add the other half cup brown sugar. When the beans begin to pop, pull out about half a cup of beans and reserve for the soup. With the remaining beans, cook for about 20 minutes more until a paste forms. Use the bean paste as a spread on toast, ice cream topping, or oatmeal add in. The bean paste will last in the refrigerator for a few days or can be frozen for later use.

Prepare the tapioca pearls: Place 7 cups of water in a pot and boil. Add one cup of tapioca pearls. Stir to prevent the pearls from sticking. Cook at a low boil for about 30 minutes until pearls are cooked. Tapioca pearls are white before cooking and will become translucent when done. Rinse the tapioca under cool water.

Prepare the soup: Peel and finely chop the purple potato. Add two cups brown sugar, two cups water, and the chopped potato to a large sauce pan. Cook on medium-high heat for about ten minutes, or until the potato is cooked. Add the can of coconut milk and bring to a boil. Add the tapioca and red beans and stir. Turn off the heat. The soup can be served hot or cold. Enjoy!