You might see this dish called “Red Bean Soup,” but in my family, we’ve always known it’s not a savory soup.
It belongs to a beloved category of Chinese desserts known as “Tong Sui” (糖水), which literally translates to “sugar water.” These are sweet, often warm, soups enjoyed as a comforting snack or dessert.
This version, with its velvety red bean base, is a classic.
To make this version a little heartier, I love adding glutinous rice balls (汤圆). They add a delightful chewy texture that pairs perfectly with the soft, sweet red beans.
I like to make them from scratch because it’s so simple — just glutinous rice flour and water, no filling needed.
When mixing, I always adjust the texture as I go — if the dough feels too sticky, I sprinkle in a little more flour; if it’s too dry or crumbly, a splash of water brings it back together.
If you’re short on time, though, don’t worry — store-bought glutinous rice balls work wonderfully too. You can find them in most Asian grocery stores, usually frozen and ready to boil.
Why You‘ll Love This Recipe
- Fail-proof and beginner-friendly — made with simple, accessible ingredients and no complicated tools.
- Perfectly textured — smooth, creamy red beans meet soft, chewy glutinous rice balls.
- Naturally fragrant — the addition of dried osmanthus adds a subtle, elegant floral note.
- Comforting year-round — enjoy it warm in winter or chilled in summer for a refreshing twist.
- Make-ahead friendly — red bean paste and rice balls can be prepped separately and stored for quick assembly anytime.
Ingredients and Substitutions
- Red Beans – These are the core of the soup, providing a deep, earthy sweetness and that beautiful velvety texture when cooked down. Soaking them in advance is non-negotiable for achieving the right soft, melt-in-your-mouth consistency and preventing them from staying hard.
- Rock Sugar – I prefer rock sugar for its clear, pure sweetness that doesn’t overpower the delicate red bean flavor. You can adjust the amount to your taste, adding more for a sweeter soup or less for a more subtle sweetness.
- Dried Osmanthus Flowers – These provide a beautiful, aromatic finish.
- Glutinous Rice Flour – This is what gives the rice balls their characteristic chewy and sticky texture. You’ll use it for both the balls themselves and for thickening the soup at the end.
- Water – Simple but crucial, used throughout the recipe for soaking the beans, cooking the soup, forming the dough, and creating the thickening slurry.
How to Make Red Bean Soup with Glutinous Rice Balls
1. Prepare the Red Beans (Soak Overnight)
Rinse the red beans well and remove any bad ones. Place them in a large bowl, cover with water about 3–4 cm above the beans, and soak overnight (8–10 hours).
2. Cook the Red Beans
Drain the soaked beans and transfer to a deep pot. Add three times the amount of water (around 750 ml).
Bring to a boil and skim off the foam. Cover, lower the heat, and simmer for 40 minutes until the beans are soft enough to be easily crushed between your fingers. If still firm, add a little more hot water and simmer for another 10 minutes.
3. Make the Thick Red Bean Paste
Use a masher to gently crush the cooked beans, leaving some bits for texture if desired.
Add rock sugar and simmer on low until dissolved and the mixture starts to bubble slightly.
In a small bowl, mix 1 tbsp glutinous rice flour with 20 ml water to create a smooth slurry. Slowly pour this into the beans while stirring continuously. Cook on low heat until the mixture thickens — it should coat your spoon and drip slowly. Turn off the heat and set aside.
4. Form the Glutinous Rice Balls
In a large bowl, add glutinous rice flour. Gradually add water in 3–4 additions, mixing with chopsticks until the dough becomes crumbly. Then use your hands to knead into a smooth, soft dough that’s not sticky.
If it feels too dry, add a bit more water; if too wet, sprinkle in more flour. Divide into small, even pieces (about marble-sized) and roll into smooth balls. Dust with a little flour to prevent sticking.
5. Cook the Glutinous Rice Balls
Bring a pot of water to a rolling boil. Gently drop in the rice balls and stir immediately to prevent sticking.
Once they float to the surface (after about 3 minutes), continue cooking for 2 more minutes to ensure they’re cooked through. Remove with a slotted spoon and immediately rinse them under cold water to firm up their chewy texture. Drain well.
6. Assemble and Serve
Scoop the warm red bean paste into serving bowls. Add the rice balls and gently pour in some of the red bean soup.
Sprinkle with dried osmanthus and let it sit for a minute to infuse. Serve warm and enjoy the floral aroma with every spoonful.
Tips & Tricks
No time to soak beans overnight? Soak them in hot water for 3 hours or add 1 tsp vinegar while cooking to help soften them faster.
Always use hot water if you need to add more during cooking — cold water can make the beans hard again.
Prevent sticky rice balls by keeping your hands and surface lightly floured. Always drop them into boiling water, not cold.
Adjust consistency — if your red bean soup is too thin, add a bit more slurry; if too thick, stir in a splash of warm water.
Storage — store the red bean soup and rice balls separately. Refrigerate for up to 3 days or freeze for a week. Reheat before serving and reassemble with fresh osmanthus.
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes! Store the red bean paste and rice balls separately. When ready to serve, reheat the red bean soup and soften the rice balls in hot water before assembling.
Why are my red beans still hard after cooking?
They likely weren’t soaked long enough or the cooking water cooled down. Make sure to soak overnight and always simmer gently with hot water if you need to add more.
Can I serve this cold?
Absolutely. Chill both the red bean soup and rice balls, then assemble and serve cold for a refreshing summer version.
Can I use canned red beans?
You can, but freshly cooked red beans offer better flavor and texture. If using canned, reduce sugar slightly since they may already be sweetened.
Easy Chinese Dessert: Red Bean Soup with Rice Balls
Ingredients
Red Bean Soup
- 250 g red beans soaked overnight
- 50 g rock sugar adjust to taste
- Water for soaking and cooking
For Thickening
- 15 g Glutinous rice flour
- 20 ml Water for mixing into slurry
Glutinous Rice Balls
- 130 g glutinous rice flour
- 120 ml water or as needed
Topping
- 1-2 tsp dried osmanthus flowers
Instructions
Prepare the Red Beans (Soak Overnight)
- Rinse the red beans well and remove any bad ones. Place them in a large bowl, cover with water about 3–4 cm above the beans, and soak overnight (8–10 hours).
Cook the Red Beans
- Drain the soaked beans and transfer to a deep pot. Add three times the amount of water (around 750 ml).
- Bring to a boil and skim off the foam. Cover, lower the heat, and simmer for 40 minutes until the beans are soft enough to be easily crushed between your fingers. If still firm, add a little more hot water and simmer for another 10 minutes.
Make the Thick Red Bean Paste
- Use a masher to gently crush the cooked beans, leaving some bits for texture if desired.
- Add rock sugar and simmer on low until dissolved and the mixture starts to bubble slightly.
- In a small bowl, mix 1 tbsp glutinous rice flour with 20 ml water to create a smooth slurry. Slowly pour this into the beans while stirring continuously. Cook on low heat until the mixture thickens — it should coat your spoon and drip slowly. Turn off the heat and set aside.
Form the Glutinous Rice Balls
- In a large bowl, add glutinous rice flour. Gradually add water in 3–4 additions, mixing with chopsticks until the dough becomes crumbly. Then use your hands to knead into a smooth, soft dough that's not sticky.
- If it feels too dry, add a bit more water; if too wet, sprinkle in more flour. Divide into small, even pieces (about marble-sized) and roll into smooth balls. Dust with a little flour to prevent sticking.
Cook the Glutinous Rice Balls
- Bring a pot of water to a rolling boil. Gently drop in the rice balls and stir immediately to prevent sticking.
- Once they float to the surface (after about 3 minutes), continue cooking for 2 more minutes to ensure they're cooked through. Remove with a slotted spoon and immediately rinse them under cold water to firm up their chewy texture. Drain well.
Assemble and Serve
- Scoop the warm red bean paste into serving bowls. Add the rice balls and gently pour in some of the red bean soup.
- Sprinkle with dried osmanthus and let it sit for a minute to infuse. Serve warm and enjoy the floral aroma with every spoonful.
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