Red Bean Turbid
Total time: 3 hr
Active time: 15 min
Serves: 6
Red bean turbid is a popular Chinese dessert. It is often served cold during the summer, and hot in the winter. Leftover can also be frozen to make ice pops..
Ingredients
4 ounces red bean
2 tablespoons sugar
If available:
1/2 ounce rice
2 tablespoons lotus seed
1 tablespoon dried lily
Steps
If time permits, presoak red bean, lotus seed, and dried lily for a few hours or overnight.
Use a thermal cooker if available.
Put red bean, rice, lotus seed, and dried lily into pot.
Add water to a depth that covers the red bean four times.
Cook under high heat without lid until water boils.
If using thermal cooker, transfer to vacuum flask. Let sit for two and a half hours.
If not using thermal cooker, cook with semicovered lid for two and a half hours. Turn down heat. The heat should be just high enough to create water currents that continuously stir the red bean.
If using thermal cooker, retrieve pot from vacuum flask and put on stove.
Turn on high heat and cook uncovered for fifteen minutes. Add sugar. If needed, stir to prevent red bean from sticking to bottom of pot.
Turn off heat. Serve hot or refrigerate and savor cold.