Pictorial: Red Bean Dessert Soup

[rjwong]

Thank you for updating the recipe with photos. Doh jeh, doh jeh. Shieh shieh.

Could this recipe be adapted for the crock pot?

Does making the white tapioca soup follow the same process?

Personally, I like the soup nice & warm.

[hzrt8w]

Could this recipe be adapted for the crock pot?

Does making the white tapioca soup follow the same process?

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Sure, red bean dessert soup can be made in a crock pot. I did my burbur chacha in a 6-quart crock pot. If yours have a temperature setting: First set to high to boil the soup, then lower it to simmer. If not, then first boil the ingredients in a regular pot then transfer over to the crock pot to continue. If you want to do it all in one step, adjust the cooking time. e.g. set for 6 hours, simmer only.

As for "white tapioca soup": I am not familiar with what that is.

Edited January 7, 2006 by hzrt8w (log)

[rjwong]

As for "white tapioca soup": I am not familiar with what that is.

Ah Leung, it's the "other" Chinese dessert soup that's served in Chinese restaurants.

The soup is white in color, with the tapioca pearls and coconut milk. If you omit the red beans, I think that's the soup I'm trying to describe. Does that help?

BTW, what's "burbur chacha?" Is that the next recipe?

[hzrt8w]

The soup is white in color, with the tapioca pearls and coconut milk. If you omit the red beans, I think that's the soup I'm trying to describe. Does that help?

BTW, what's "burbur chacha?" Is that the next recipe?

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Laksa, where are you???

Burbur chacha, which I should have typed as "bubur cha cha", is a dessert popular in Malaysia. It is very close to our Cantonese red bean dessert soup. They use red bean, white bean, taro, sweet potato, coconut milk. In fact, we (Hong Kong)might have been influenced by them for using coconut milk. I had some red bean dessert soup in Guangzhou before. I could not taste a trace of coconut milk.

The recipe has been posted before. It was discussed here.

Sorry, I am not a dessert person. I cannot figure out the dessert that you described. I could think of 2 Cantonese (Hong Kong) dessert soups that have tapioca pearls added: almond and honey dew.

Edited January 8, 2006 by hzrt8w (log)