Shanghainese Red Bean Soup with Glutinous Rice Balls
A warm, sweet dessert featuring smooth red bean soup paired with chewy glutinous rice balls filled with black sesame paste. This chinese-inspired desserts ready in about 490 minutes layers dried red beans, water, rock sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried red beans
- 6 cups water
- 1/2 cup rock sugar
- 1 cup glutinous rice flour
- 1/2 cup hot water
- 1/4 cup black sesame paste
- 1 tsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried red beans and soak in water for 6 hours or overnight. Drain and place in a pot with 6 cups fresh water; bring to a boil, then reduce heat and simmer for 1 hour until beans are very soft.
- Step 2: Add 1/2 cup rock sugar to the pot, stirring until dissolved, then keep warm on low heat.
- Step 3: To make the rice balls, mix 1 cup glutinous rice flour with 1/2 cup hot water to form a dough that is soft but not sticky. Knead lightly on a floured surface.
- Step 4: Divide dough into 20 small pieces, flatten each, place about 1/2 tsp black sesame paste in the center, then pinch edges to seal and roll into smooth balls. Lightly coat with 1 tsp vegetable oil to prevent sticking.
- Step 5: Bring a separate pot of water to a boil, drop in rice balls and cook until they float to the surface plus 1 minute more, about 5 minutes total. Remove with a slotted spoon and transfer to the warm red bean soup.
- Step 6: Serve the red bean soup with rice balls hot as a comforting dessert.
Frequently asked questions
How long does Shanghainese Red Bean Soup with Glutinous Rice Balls take to make?
Total time is about 490 minutes (420 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Shanghainese Red Bean Soup with Glutinous Rice Balls?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Shanghainese Red Bean Soup with Glutinous Rice Balls?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shanghainese Red Bean Soup with Glutinous Rice Balls for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shanghainese Red Bean Soup with Glutinous Rice Balls?
Chinese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
