Here are 2 recipes that are popular in the Chinese household as sweet soup & dessert. They are a breeze to make.

RED BEAN SWEET SOUP SERVED IN 2 WAYS:

600 to 700g. Chinese red beans                                 

I tsp. baking soda

2 pkgs fresh lotus seeds + 1 pkg fresh lily pods--optional

5 ½ to 6 bricks of Chinese cane-sugar pieces

1 to 2 large pieces of dry tangerine peel, soaked until soften

1- 2 tbsp. tapioca starch mixed with 3 tbsp. water

Toss red beans with the baking soda; then add barely enough water to cover beans and let soak for 1 hour.  Wash and rinse red beans and drain. 

Put beans in a large stock pot & top it with just enough water to cover. Cover pot and bring water to a boil over high heat. Reduce heat to medium low and simmer beans for 1 hour, adding more water as needed to prevent boiling dry. 

Then add roughly 15 to 16 cups cold water and the tangerine peel. Bring to a boil; then reduce heat to medium-low to simmer for 1 to 1.5 hours, or until beans are cooked to the desired tenderness, but still whole and not mushy. Add in lotus seeds and lily pods, if using, during the last half hour of cooking. Reduce heat to minimum & add cane sugar. Leave for 10 minutes, stirring once or twice to dissolve sugar. Check for sweetness, adding more sugar if preferred.  

If a thicker soup is preferred, raise temperature to high, & add in starch solution in a steady stream, stirring constantly to mix well while liquid comes to a boil and thickens slightly.  Serve hot.

If red bean soup is not to be served hot, cool completely then refrigerate overnight to serve it cold.

ICED RED BEAN:  Omit lotus seeds & lily pods. Cook red beans in the same way, using only 10 cups water. Cook until beans are tender but not mushy. Cool and refrigerate.

To serve:  Add 3-4 heaping tbsp. red beans into the bottom of tall parfait glasses. Pour in ¼- ½ cup of the liquid. Top beans with very finely shaved ice, right to the top of the glasses. Pour in a little evaporated milk over the ice to serve.

ALMOND- FLAVOURED TOFU DESSERT杏仁荳腐:

½ of an 1½ oz. pkg of dried agar-agar***                

1 ½ cups sugar

1cup milk                                                                   

1 cup evaporated milk

1 ½ tsp almond extract                                              

8 cups water

1 large can fresh fruit salad                                       

extra evaporated milk to serve

***agar-agar is available in Chinese grocery stores. Cut the piece of dried agar-agar in half and reserve one half for later use***

Soak the other half in 8 cups water in a large saucepan for several hours to soften.

Bring water to a boil & cook agar-agar over medium-low heat, stirring occasionally, until completely dissolved. Add sugar and stir to dissolve.

Strain mixture through a layer of cheese cloth into a large serving container. Add milk, evaporated milk and almond extract. Stir well to combine. Cover container with plastic wrap and refrigerate until firm and set. 

Cut into cubes. Serve with drained fresh fruit salad and extra evaporated milk.