Red Bean Soup with Dried Alkaline Dumpling
I were suppost to post this when Babe_KL organise a write up on Merdeka Open House 2009 - My Sweet Malaysia. I must also apologise to her because I did not do it on time. However, I still want to share this lovely 'thong sui' which I love - Red Bean Soup with Dried Alkaline Dumpling.
The ingredientsRed Bean - 150g
Dried Alkaline Dumpling - 50 to 80g
Water - 1000ml
Rock Sugar - depending the sweetness you want
Pandan leaves - 5 leaves, tied knot
Note :
cut the alkaline dumpling into small pieces and dry it under the hot sun for few days until it is really dry. Keep it in the container and put them in the fridge. It can be kept for 1 year.
cut the alkaline dumpling into small pieces and dry it under the hot sun for few days until it is really dry. Keep it in the container and put them in the fridge. It can be kept for 1 year.
How to do :
Wash the red bean. Put red bean, water and pandan leaves in the slow cooker and cook for about 3 hours. Then add the dried alkaline dumpling. Cook for about 20 - 30 minutes or till it's soft. Add sugar. Off the electicity and it's ready to be served.
Red Bean Soup with Dried Alkaline Dumpling
This 'thong sui' had been made by my late grandmother. So, I am the 3rd generation serving red bean soup in such a manner.
