Sweet Red Bean Soup (Liquidised) | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 30 minutes active (plus overnight soak) | Easy

Sweet red bean soup (紅豆沙, hung dau saa) is one of the most iconic Cantonese dessert soups — slow-simmered adzuki beans with rock sugar and a sliver of aged tangerine peel (chen pi), producing a deeply fragrant, velvety sweet liquid that appears on the menus of every Hong Kong cha chaan teng and dim sum restaurant. Traditional versions retain whole beans, placing them entirely outside the safe range for IDDSI Level 3 Liquidised diets. This adaptation cooks the beans until fully collapsed, blends thoroughly, and sieves out all solids, producing a smooth, particle-free flowing liquid that meets Level 3 requirements while preserving the characteristic flavour of the original.

Ingredients (2–3 servings)

• 150g dried adzuki (red) beans (soaked overnight or for at least 8 hours)
• 1200ml water (used in stages)
• 50–70g rock sugar (adjust to taste)
• 1 small piece dried tangerine peel / chen pi (soaked until soft, about 10 minutes)
• 20g dried lily bulbs / bai he (optional, soaked until soft; adds body and a subtle floral note)
• 1 small pinch of salt (to balance sweetness)

Method

1. Drain and rinse the soaked beans. They should have approximately doubled in size and feel slightly soft to the touch.
2. Combine beans, tangerine peel and lily bulbs (if using) with 1000ml of water in a medium saucepan. Bring to the boil over high heat; skim off any foam.
3. Reduce heat to low; cover and simmer for 60–75 minutes until the beans are completely collapsed and can be crushed effortlessly between two fingers with no resistance.
4. Remove and discard the tangerine peel. Transfer the beans and all cooking liquid to a blender; blend on high speed for 60 seconds until completely smooth.
5. Pass the blended liquid through a fine-mesh sieve (or muslin cloth) into a clean saucepan; press the solids firmly with a spoon to extract maximum liquid. Discard all solid residue.
6. Return the sieved liquid to low heat; add rock sugar and salt; stir until the sugar dissolves completely.
7. Check consistency: the soup should flow slowly from the side of a tilted spoon, coating the back with a thin layer. If it is too thick to flow freely, add hot water a small amount at a time and stir until it reaches an IDDSI Level 3 flowing consistency.
8. Serve warm. Leftovers can be refrigerated; reheat gently and re-check consistency before serving, as the mixture may thicken on cooling.

Texture Test

IDDSI Level 3 (Liquidised) confirmation: Spoon up a portion and tilt the spoon — the soup should flow slowly but continuously, leaving a thin coating on the back of the spoon. Using a standard IDDSI syringe test, 1–10ml should be expelled over 10 seconds when tilted at 45 degrees. The liquid must be completely free of whole or partial bean pieces.

Particle-free confirmation: Run a small quantity through your fingertips — there should be absolutely no gritty or granular sensation. If any roughness is detected, pass through the sieve a second time.

Safety Notes

⚠️ Whole beans are not Level 3-compliant — unsieved red bean soup, however soft, contains solid bean pieces that qualify as a Level 7 food. Even a single overlooked bean can pose a choking risk for individuals on Level 3 Liquidised diets. Complete blending and sieving is non-negotiable.

⚠️ Remove tangerine peel before blending — chen pi contains fibrous membranes that persist through blending and can escape sieving. Always remove the peel before the blending step.

⚠️ Serving temperature — check that the soup is below 60°C before serving; excessively hot liquids increase the risk of scalding, which is compounded in individuals with reduced oral sensation often associated with dysphagia.

Sourcing in Hong Kong

• Dried adzuki beans: Available in bulk or pre-packaged at PARKnSHOP and Wellcome; choose firm, uniformly coloured beans without shrivelling; seasonal festive packs appear around Lunar New Year at wet markets
• Dried tangerine peel (chen pi): Wet market dried goods stalls and Chinese herbalists; aged Guangdong chen pi (3 years or more) is preferred for its mellow, complex aroma; pre-packaged versions are available at PARKnSHOP
• Rock sugar: Supermarket condiment aisles; traditional yellow crystal rock sugar (老冰糖) dissolves more gently and produces a rounder sweetness than refined white sugar

Nutrition

Approximately 160 kcal per serving (200ml), 34g carbohydrate, 5g protein, 3g dietary fibre. Adzuki beans are rich in folate, iron, potassium and plant protein, supporting red blood cell production and heart health. Sieving removes most insoluble fibre but retains soluble fibre and the majority of micronutrients in the liquid. Rock sugar provides readily available energy — a meaningful consideration for elderly residents with poor appetite. The dessert format (sweet, warm, aromatic) often produces better intake compliance than nutritional supplements in elderly care settings.

Cultural Note

Red bean soup is deeply woven into Cantonese celebratory culture: the red colour symbolises good fortune and prosperity, making the dish obligatory at Lunar New Year banquets, wedding dinners and birthday celebrations. It also serves as the traditional finale to a Hong Kong dim sum meal. Offering a Level 3-compliant version in care settings means that elderly residents with dysphagia need not be excluded from shared festive food moments — a small but significant recognition of cultural identity and dignity in dining.