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Red bean soup with glutinous black rice dessert nut free wok

Delicious Red Bean Soup with Black Glutinous Rice Dessert

Course Top 8 Allergen Free Dessert
Cuisine Chinese
Author Sharon @Nut Free Wok


  • 1 pound adzuki beans about 3 cups
  • 3/4 cups black glutinous rice
  • 1 mandarin orange peel
  • 16 cups water
  • 1 cup small tapioca pearls
  • 1 1/2 cup packed brown sugar add more to taste (I used 3 brown sugar slabs)
  • Canned coconut milk optional


  1. Wash and rinse adzuki beans, soak in cold water for 3 hours or until ready to use.
  2. Wash and rinse black glutinous rice, soak in cold water until ready to use.
  3. Boil 16 cups of cold water in a 5 or 6 quart stock pot, drain the beans and rice and add them to the pot.
  4. Wash and peel a mandarin orange, use a teaspoon to gently scrape out the white pith on the inside, and add the peel to the pot.
  5. When the pot starts to boil, lower the temperature to low and simmer with the lid on (slightly ajar if there are a lot of bubbles), and stir every 30 minutes so that the beans and rice do not stick to the pot.
  6. Continue cooking on low heat for 6 hours or more until the beans are tender and the soup is slightly creamy like congee or split pea soup, you can adjust the consistency by adding a cup of hot water or cooking it a little longer.
  7. About 1 hour before serving, add the tapioca pearls (optional) and sugar and cook some more on low heat until the tapioca is translucent, adjust sugar to taste and hot water.
  8. Serve with a drizzle of coconut milk (optional).

Recipe Notes

This recipe can easily be adapted to cook in a slow cooker or a thermal insulated pot instead if you think you need to leave it unattended.