Discover the Ultimate Black Bean Sweet Soup Recipes

Ingredients:

• 300 – 400g black beans
• 200g sugar
• 200ml coconut milk
• 50g shredded fresh coconut
• 30g dried coconut
• 10ml banana oil
• 30g crushed roasted peanuts

Directions:

• Step 1: Clean the black beans: Wash the black beans thoroughly, soak them in a bowl/pot and drain. Remove any floating beans, as they may be bad, and keep only the sinking ones. Roast the beans over high heat for about 10 minutes until the outer surface wrinkles.
• Step 2: Boil the black beans: Bring a pot of water to boil, skim off any foam, and reduce heat to simmer until the beans soften.
• Step 3: Sauté the black beans with sugar: Remove some of the beans. Marinate them with the prepared sugar for about 10 – 15 minutes. Then, put the marinated beans in a pan and stir to coat them with sugar, and let them caramelize.
• Step 4: Cook the sweet soup: Add this mixture to the previously boiled black bean soup and simmer until it returns to a boil. Adjust the sweetness of the soup to your taste. Serve with roasted peanuts and shredded coconut for extra richness and flavor.

Ingredients: (Serves 3)

• 300 grams of pumpkin
• 100 grams of black beans
• 150 grams of sugar
• 200 grams of cassava flour

Method:

• Prepare ingredients: Peel the pumpkin, remove the seeds, and slice thinly. Rinse the black beans thoroughly, removing any damaged beans, and soak in cold water for 3 to 4 hours. Mix the cassava flour with water.
• Cooking the sweet soup: Put the black beans in a pot with 400ml of water, bring to a boil, then simmer. When the beans are almost soft, add the pumpkin, 150 grams of white sugar, and the cassava flour mixture. Cook for about 15 minutes, then turn off the heat and let it cool.
• Finished product: With just a few simple steps, we have a delicious and nutritious bowl of red bean and pumpkin black bean sweet soup for the family to enjoy. Let's dig in!

Ingredients: (Serves 4)

• 200 grams of dried lotus seeds
• 200 grams of black beans
• 150 grams of sugar
• 10 grams of arrowroot powder
• A handful of grated coconut/ dried coconut
• A pinch of salt

Method:

• Preparing lotus seeds and black beans: Rinse the dried lotus seeds and soak them in water for 30 minutes, then drain. Rinse the black beans and parboil in water for 2 minutes to remove bitterness.
• Softening lotus seeds and black beans: Add a quarter teaspoon of salt to 1.5 liters of water in a pot and simmer for 20 minutes over medium heat. After 20 minutes, add the soaked lotus seeds and simmer for another 10 minutes, then strain out the black bean water from the pot, making sure to keep it.
• Cooking lotus seeds and black beans with sugar and arrowroot powder: Add 150 grams of sugar to the pot of black beans and lotus seeds (after straining), mix well to dissolve the sugar into the beans, then bring to a boil for 5 - 7 minutes. Next, pour the strained black bean water from earlier into the pot and stir well, bring to a boil. Add the dissolved arrowroot powder and stir until thickened, then turn off the heat. When serving, top with grated coconut and dried coconut.
• Finished product: This black bean and lotus seed sweet soup has a mysterious black color, smooth texture thanks to the arrowroot powder, and a rich flavor from the lotus seeds and black beans. Additionally, the dish is enhanced with a crunchy richness from the grated coconut and dried coconut. You'll be hooked from the first spoonful!

Ingredients:

• Black beans: 300 – 400 grams
• Granulated sugar: 200 grams
• Coconut milk: 200 ml
• Dried coconut: 30 grams
• Freshly grated coconut: 50 grams
• Banana oil: 10 ml
• Crushed roasted peanuts: 30 grams

Method:

• Preparing black beans: Place the black beans in a basket, inspect again to remove impurities and damaged beans. Transfer the beans to a small basin, cover with water and remove any floating beans (these are the damaged ones), retaining only the submerged beans. Rinse the beans thoroughly, transfer to a pot, cover with water, and soak for 2 – 3 hours, at least 1 hour to soften the beans evenly without becoming mushy or broken. When soaking the beans, ensure the pot is covered to keep the water clean.
• Cooking black bean sweet soup: After soaking the beans, place the pot on the stove, add water and cook over high heat. Note that the amount of water in the pot should cover the beans and be equivalent to the amount of soup you want to cook, avoid adding too much water as the soup will become diluted. When the water starts to foam and is about to boil, remove the lid to prevent overflow. Once the water boils, use a spoon to skim off any foam, reduce the heat and simmer until the beans are soft (soft but not mushy), then turn off the heat.
• Scooping out the black bean sweet soup and adding sugar: Use a slotted spoon to remove all the black beans from the pot and transfer to a large bowl (or transfer the bean water to another pot, strain the beans, then transfer to a bowl). Add sugar to the bowl of beans, gently mix well, and let it sit for about 10 – 15 minutes for the beans to absorb the sweetness. Next, heat a deep pan on the stove, add the sugared beans to the pan and stir well to coat the beans with sugar, allowing them to caramelize. Stir for about 10 minutes until the sugar reduces into the beans, this method ensures even sweetness, preventing darkening, the beans become sweet and fragrant without becoming mushy. This is the secret to making delicious black bean sweet soup that not everyone knows!
• Completing the black bean sweet soup: After caramelizing the beans with sugar, transfer this mixture back to the pot of soup previously simmered, reheat on the stove until boiling. Taste and adjust the amount of sugar to your liking, then turn off the heat.

Ingredients:

• 300 grams of fresh sticky corn kernels
• 150 grams of black beans
• 60 grams of tapioca starch
• Seasoning: 200 grams of sugar

Method:

Preparing ingredients:

• Rinse the corn kernels, remove husks, and separate the kernels. Rinse once more and drain. Clean the black beans, then soak in water for about 2 hours before draining.
• Soak black beans for about 2 hours

Cooking the sweet soup:

• Place a pot on the stove and add a moderate amount of water, about 2 bowls of water. Add the black beans first and bring to a boil.
• Then, add the corn kernels, a little water, and simmer over medium heat until the corn kernels are soft and the black beans are blooming, indicating the soup is cooked.
• When the black beans are cooked, add the corn kernels to cook together, then add tapioca starch and cook until thickened.
• Next, scoop about half the amount of water into a bowl and add tapioca starch to dissolve, then season with sugar to taste and continue cooking for about 10 minutes until the sugar dissolves and absorbs into the beans.
• Finally, pour the tapioca starch mixture and prepared sweet soup back into the pot, gently stir until the soup thickens, then turn off the heat. Now, the sweet soup is ready to be enjoyed.

Ingredients:

• 200 grams of black beans
• 200 grams of sweet potatoes
• 300 grams of sugar
• 50 grams of coconut cream or coconut water

Method:

• Step 1: Clean the black beans, remove floating and moldy beans, then soak overnight. Add a teaspoon of fine salt to the soaking water!. After soaking overnight, drain the black beans and transfer them to a pot. Pour enough cold water to cover the beans and start cooking.
• Step 2: Peel and wash the sweet potatoes, then dice them into small chess pieces.
• Step 3: Bring the black beans to a boil and then simmer over low heat. Then, let it simmer gently until the beans start to soften before adding the sweet potatoes. When the sweet potatoes are cooked, and the black beans are soft, add the sugar, then dissolve the coconut cream with water and add it to the bean pot to make the soup aromatic. Turn off the heat when the soup boils. If you have coconut water, after turning off the heat, pour the coconut water and stir well!
• Finished product: Scoop the soup into a bowl to enjoy hot or cold. The aroma spreads, sweet and enticing. Black bean soup with soft, cooked beans combined with the sweet and earthy flavor of sweet potatoes, melts in your mouth, with the fragrant, creamy taste of coconut enticing. Enjoy the soup hot or cold. For the upcoming summer days, you should let the soup cool completely, add tapioca pearls, dried coconut, a little banana oil to enhance the flavor.

Ingredients:

• 200 grams of arrowroot starch
• 300 grams of black beans
• Coconut cream, roasted peanuts
• Sugar, salt

Method:

Preparing black beans:

• Remove wrinkled, damaged, or insect-infested beans. Then place the selected beans in warm water and soak for about 2 hours.

Cooking black beans:

• Soak the black beans in water until they swell, retaining the firm beans that sink to the bottom.
• Put the beans in boiling water until soft, then season with salt and sugar.

Preparing arrowroot starch:

• Stir the arrowroot starch with filtered water until it becomes a smooth, milky white liquid.
• Pour this liquid into the boiling black bean soup and stir until the mixture blends, then turn off the heat.

Completing the dessert:

• Scoop the dessert into bowls and pour coconut cream, roasted peanuts (according to taste) on top, then serve.

9. Black bean and aloe vera sweet soup

Ingredients:

• 200 grams black beans
• 200 grams aloe vera
• 200 grams white sugar
• Coconut cream

Method:

Preparing black beans and aloe vera:

• Soak black beans in water for about 4 to 5 hours until they swell and become soft. It is better to soak them overnight if cooking in the morning. Then rinse thoroughly.
• Peel and cut the aloe vera into small pieces, soak them with a little salt and rinse thoroughly to remove the sliminess. Remove the aloe vera and mix with 50 grams of sugar.

Cooking the sweet soup:

• Put the black beans and water in a pot. Simmer until the black beans are soft, adding more water if it starts to dry out to prevent burning.
• Once the black beans are soft, add the sugar and stir until dissolved. Then add the aloe vera, bring to a boil, and turn off the heat.

Finished product:

• Serve the black bean and aloe vera sweet soup in bowls or glasses, optionally adding coconut cream for a richer flavor.

10. Black bean and arrowroot starch sweet soup

Ingredients:

• 200 grams black beans
• 150 grams tapioca starch
• 30 grams arrowroot starch
• 100 grams young coconut meat
• 200 grams coconut cream
• Seasonings: sugar, rock sugar, salt.

Method:

Preparing ingredients:

• Rinse the black beans, remove impurities, and soak in water for 15 minutes, then drain.
• Soak the arrowroot starch in water and then drain.

Cooking the arrowroot starch balls:

• Prepare a bowl, mix tapioca starch, arrowroot starch, cooked black beans with sugar and a little water.
• Shape the mixture into small round balls as desired.
• Boil the arrowroot starch balls for 30-40 minutes until soft, then remove.

Cooking the sweet soup:

• Put 200ml coconut cream, chopped young coconut meat, prepared arrowroot starch balls, 75 grams sugar, and 1 teaspoon salt in a pot. Cook for 5 minutes.
• Once the sweet soup thickens, pour it into bowls and enjoy.
• You can add pandan leaves for a fragrant and tastier coconut cream.