Yummy, yummy says the tummy!

Hinter dem heutigen Türchen steckt die Austauschstudentin Angel Lin. In Taiwan wird Weihnachten zwar nicht gefeiert, aber zur sogenannten Wintersonnenwende kommen Familien und Freunde zusammen und kochen eine süßliche Suppe aus roten Bohnen mit den Tang Yuan-Bällchen als Einlage! Und hier kommt Angel’s Rezept

Sweet Red Bean Soup with Tang Yuan

Tang yuan

  • 150g Glutinous rice flour
  • 120g Cold water (to color the tang yuan, you can use some beetroot juice)

Red bean soup

  • 250g Red beans
  • 1L Cold water
  • 40g Brown sugar (Sweetness can be adjusted to taste)


Tang yuan

  1. Combine the water and glutinous rice flour in a large mixing bowl
  2. Add the water gradually, use the hand to form a dough until it is soft and smooth
  3. Roll the dough into an elongated shape and divide it into small chunks ( around 2cm each)
  4. Shape the dough into even-sized balls
  5. Bring a pot of water to boil (enough to submerge the tang yuan)
  6. Add the tang yuan into the boiling water, cook until they float to the surface

Red bean soup

  1. Soak the red beans for at least 3-4 hours
  2. Discard the water, and put beans in a large pot
  3. Add fresh water to the pot (around 2 inches above the beans)
  4. Turn down to medium heat once the water boils
  5. Add the brown sugar
  6. Cook for approximately 30 minutes, stir occasionally
  7. Turn off the heat when you reach the consistency you like

Last, add the tang yuan to the red bean soup. Enjoy!