Chinese Sweet Red Bean Soup

Instructions

1. Prepare the beans
   Drain the soaked adzuki beans and rinse thoroughly under cold water. Place in a large pot with 8 cups of fresh water. Bring to a boil, then reduce heat to medium-low and simmer for about 1 hour or until beans are soft and starting to break down. Skim off any foam that rises to the surface during cooking.
2. Add flavoring ingredients
   Once beans are soft, add rock sugar, pandan leaves (if using), ginger slices, and soaked tangerine peel (if using). Stir well to dissolve the sugar. Continue to simmer for another 15 minutes to allow flavors to meld together.
3. Adjust consistency
   If the soup is too thick, add the remaining 2 cups of water gradually until you reach your desired consistency. For a smoother texture, use an immersion blender to partially purée some of the beans while leaving others whole. Continue to simmer for another 10 minutes.
4. Add optional ingredients
   If using glutinous rice balls or sweet potato, add them to the soup now and cook until they float to the surface (for rice balls) or become tender (for sweet potato), about 5-7 minutes. If using lotus seeds, add them as well.
5. Finish the soup
   Stir in the coconut milk (if using) and vanilla extract (if using) during the last 5 minutes of cooking. Taste and adjust sweetness if needed by adding more sugar. The soup should be sweet but not overpowering.
6. Serve
   Ladle the hot soup into bowls. This dessert can be served hot in winter or chilled in summer. If serving chilled, allow to cool completely before refrigerating for at least 2 hours.