Tag: naturally vegan dessert
Happy Duan Wu Jie! (端午節） I wanted to post a recipe for zongzi (Sticky rice and filling wrapped in bamboo leaves) because today is the Dragon Boat Festival or the DuanWu Festival, but I realized that most people don’t attempt these sorts of intense kitchen projects on a normal basis. I spent the good part of Saturday evening and Sunday morning soaking rice, soaking peanuts, boiling peanuts, soaking bamboo leaves, roasting peanuts, skinning peanuts, crushing peanuts, braising pork, dicing dried shrimp…and wrapping 30+ zongzi, all while fighting the splitting bamboo leaves (which had been soaked for several hours, too!) Whew! Just hearing the list makes me tired again.
(Oh, and zongzi are a traditional food eaten for Duan Wu Jie, which I believe involves dragon boat racing. Beyond that, I don’t know and am not curious to know more; I just take it as an excuse to eat more zongzi! )
Usually, big projects give me a boost of adrenaline, but this time was really tiring, and I feel like it made me burned out and I didn’t feel like anything requiring too much brainpower the whole week..
So, all I have to share with y’all today is a simple recipe for what most people call Dou Sha 豆沙, or red bean paste. Red beans are cooked to an oblivion, then toasted until they are dry, and mixed with fat and sugar to make a smooth paste that is fit for desserts of all kinds. According to a can I saw at the grocery store, this can also be called hong dou sha （紅豆沙），because it specifically uses hong dou, or red beans, as opposed to black beans, which can also be used to make a sweetened bean paste.
Our family always opts for the fastest/most rustic dou sha: chunky!
Lv Dou Tang, mung bean soup, is a great healthy breakfast or light dessert. If you add rice (1/8 cup raw rice) and cook for a longer period of time, you’ll get lv dou xi fan, or mung bean porridge, my mom’s choice of accompaniment to cong you bing (scallion pancakes) or jiu cai he zi (chive boxes).
Hong dou tang (Red bean soup), its sister soup, is only served hot, and for hot days like today, it would probably just make you sweat more. Lv dou tang is best eaten cold, because it is great for helping you cool down. So, make some lv dou tang, chill it in the refrigerator or add some ice cubes, and drink up for a refreshing snack.
Quick fact: Lv or lü (綠), means green, as in the color, just like hong (紅) means red (for hong dou tang). A direct translation of lü dou tang as green bean soup would sound very unappealing to those who imagine string beans in soup. Sweet green bean soup? Yuck! Likewise, red bean soup that is sweet, also sounds pretty strange, if you think of red beans and rice when you hear the word red bean. 😀
Henceforth…mung bean and adzuki bean, their more dynamic and non-literal translations.
Take advantage of lv dou tang’s versatility, and make some now. The version I’ll show you is a very, very basic version. Feel free to add extra goodies like lotus seed (lian zi) or lily bud (bai he)- a few tablespoons of each should do it!
Pearled barley (left) and mung beans (right) make for a simple tasty soup
Lv / Lü Dou Tang
Mung Bean Soup
Makes 3-4 small servings Continue reading