Sweet Red Bean Soup

Hung Dau Sah

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This sweet soup is served during the Lunar New Year celebration, at which time it is usually eaten hot or warm. At other times of the year it is served cool. I prefer the latter, particularly in warmer weather, because it is so refreshing.


  • ½ pound Chinese red beans (see note)
  • 7 cups cold water


  1. Place the beans in a pot, cover with cold tap water, and wash 3 times to remove grit. Drain.
  2. Place beans back in pot and add the 7 cups of cold water. Turn heat to high, cover pot, and bring to a boil. Stir the beans, lower heat, and allow to simmer 1½ to 2 hours, unti