Ingredients
1/2
cup of azuki (adzuki) beans
1
tbsp. of glutinous rice
1
large piece dried tangerine peel (about 3 inches)
1/4
cup of peanuts, crushed
Directions
1.
Soak the beans and rice overnight in an ample amount of water (I use 3 cups).
2.
In a 3-quart saucepan, bring 4 cups water with the glutinous rice, azuki beans and dried tangerine peel to boil (Guide Note: glutinous rice, azuki (adzuki) beans, and dried citrus peel or dried tangerine peel can all be purchased in Chinese/Asian markets.
3.
If you use fresh citrus peel instead of the dried peel, the orange flavor will be stronger.) .
4.
Turn the heat down to low, cover and simmer for about 1 1/4 hours, until the beans are visible with the water just covering them, and tender when pierced with a fork.
5.
Add the sugar, stirring to dissolve. (I usually start with 1 /4 cup and add 1 or 2 more tablespoons as desired).
6.
5. Remove the mixture from the heat and cool.
7.
Remove the tangerine peel. While the soup is cooling, crush the peanuts.
8.
Pour the soup in the blender. Use the liquefy setting to liquefy for 1 - 2 minutes, until the azuki beans are thoroughly blended.
9.
Chill until ready to serve. Just before serving, garnish with the crushed peanuts.
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