How to Make Red Bean Soup (Traditional & Healthy Version)
Red Bean Soup, known locally as 'Hong Dou Tang', is a beloved dessert commonly found in Singapore’s vibrant kopitiams and hawker centres. Celebrated for its sweet, earthy aroma and comforting warmth, this plant-based treat is a staple among Singaporeans of all ages. Traditionally served either hot or chilled, Red Bean Soup is a simple yet nourishing option that reflects Singapore’s multicultural influences and love for wholesome, fuss-free desserts. Singapore’s Red Bean Soup is often enjoyed during humid afternoons or as a light sweet ending to a hearty hawker meal. The use of azuki beans, pandan leaves, and rock sugar infuses the soup with a fragrant, delicate sweetness that is both satisfying and guilt-free. This dessert’s enduring popularity lies in its versatility: it can be adapted for vegans, those watching their sugar intake, or anyone seeking a nostalgic taste of Singapore’s culinary heritage. Whether served at home or from a street-side stall, Red Bean Soup is a testament to the nation’s ability to blend healthfulness with tradition.
Ingredients
Step-by-step instructions
Step 1 · Rinse the pre-soaked red beans thoroughly under running water
Rinse the pre-soaked red beans thoroughly under running water. Drain well.
Step 2 · In a medium pot
In a medium pot, add the red beans, 3 cups water, pandan leaves, and dried tangerine peel (if using). Bring to a boil over high heat.
Step 3 · Reduce to a gentle simmer and cook uncovered for 20 minutes
Reduce to a gentle simmer and cook uncovered for 20 minutes, or until beans are tender but not mushy.
Step 4 · Add rock sugar and a pinch of salt
Add rock sugar and a pinch of salt. Stir until dissolved. Taste and adjust sweetness if needed.
Step 5 · If using sago pearls
If using sago pearls, boil separately in water for 10 minutes, then rinse under cold water and add to the soup just before serving.
Step 6 · Remove pandan leaves and tangerine peel
Remove pandan leaves and tangerine peel. Serve hot, or chill in the fridge for a few hours for a refreshing cold dessert. Drizzle with low-fat coconut milk if desired.
Why this recipe is healthy
This Red Bean Soup recipe is a healthy option thanks to its focus on whole, minimally processed ingredients and its naturally low fat content. High in fibre and plant protein, it supports satiety and stable blood sugar levels. By using just enough rock sugar and offering the option to skip coconut milk, this version is ideal for calorie-conscious eaters and those seeking to enjoy traditional Singaporean desserts without the guilt. It’s a delicious way to satisfy your sweet tooth while nourishing your body with essential nutrients.
A note on tradition
Red Bean Soup is a classic dessert in Singaporean cuisine, commonly enjoyed at hawker centres, kopitiams, and during family gatherings. Its popularity spans generations, from school canteen treats to comforting night market snacks. While not tied to a specific festival, it is often included in celebration meals and as a cooling sweet during hot weather. The addition of sago pearls or coconut milk reflects Singapore’s fusion culture, blending Peranakan and local Chinese influences.