Red Bean & Chenpi Sweet Soup

Name: Red Bean Soup with Chenpi
Prep time: 6 h 30 min
Cook time: 2 h 10 min
Total time: 8 h 40 min
Yield: 3–4 servings
Cuisine: Chinese
Ingredients: Xianyitang Dried Red Beans 200 g; Water 1.4–1.6 litres; Xianyitang Dried Tangerine Peel Shreds 2–4 g, or Xianyitang Xinhui Chenpi ¼–½ piece; Rock sugar, slab sugar or granulated sugar 60–80 g, to taste; A pinch of salt (optional)

Thick, smooth red bean sweet soup with a gentle citrus note from dried tangerine peel

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Chenpi Red Bean Soup — finished bowl of Cantonese sweet soup

Chenpi red bean soup (陳皮紅豆沙) is a classic Cantonese sweet soup. Red beans are slow-simmered until they break down into a thick, smooth soup, with a small amount of dried tangerine peel (陳皮, chenpi) added to give a subtle, warm citrus fragrance that complements the natural sweetness of the beans. This version uses a regular pot on the hob — no pressure cooker needed. Soak the beans overnight, then let them simmer low and slow for a simple, deeply satisfying dessert.

Want to skip the bean soaking? Try our Pressure Cooker Chenpi Red Bean Soup.

Serves 3–4

Soaking 6+ hours

Cooking ~1.5–2 hours

Difficulty Easy

Suitable for After-dinner dessert, warm winter sweet soup, chilled summer dessert

Total time About 8–9 hours

Includes at least 6 hours of soaking, about 30 minutes of other preparation and about 1.5–2 hours of cooking. Allow another 5–10 minutes if reducing the soup. Using 6 hours of soaking, 30 minutes of preparation and 2 hours 10 minutes of cooking and reducing gives an estimated total of 8 hours 40 minutes. Overnight soaking increases the total; cook until the beans are soft rather than relying on the clock alone.

Ingredients

Xianyitang Dried Red Beans 200 g
Water 1.4–1.6 litres
Xianyitang Dried Tangerine Peel Shreds 2–4 g, or Xianyitang Xinhui Chenpi ¼–½ piece
Rock sugar, slab sugar or granulated sugar 60–80 g, to taste
A pinch of salt (optional)

Rock sugar is crystallised sugar; slab sugar comes in solid blocks. If neither is available, use ordinary granulated sugar, adding a little at first and adjusting to taste.

Method

Soak the beans

Pick over and rinse the red beans, fully submerge in plenty of cold drinking water, cover and refrigerate at 5°C or below for at least 6 hours. Keep refrigerated for overnight soaking too. Discard the soaking water, then cook in fresh water as directed below. Soaking does not replace thorough cooking.

Prepare the chenpi

If using shredded tangerine peel: Rinse under cold water, soak in warm water for 10 minutes, then use directly. No scraping needed.
If using whole Xinhui chenpi: Soak in warm water for 20–30 minutes until soft. Gently scrape away the white pith on the inside with a small knife, then cut into thin strips or small pieces. Keep a little of the soaking water to add to the soup later.

Cook the beans

Drain the soaked beans and place in a pot. Add 1.4–1.6 litres of water. Bring to a boil over high heat, then reduce to a low simmer. Cook with the lid half on for 60–80 minutes, until the beans begin to soften and some start to split open. If the water level drops too low, add more hot water.

Add the chenpi and continue simmering

Once the beans are starting to soften and split, add the chenpi along with a little of its soaking water. Continue to simmer on low heat for 30–40 minutes. Adding the chenpi at this stage allows its fragrance to develop gradually without turning bitter.

Mash some beans for texture

Gently crush some cooked beans with a spoon or potato masher. For a smoother texture, lift about one third into a heatproof bowl, mash thoroughly with a spoon or masher and stir back into the pot, keeping some beans whole. Take care when handling hot soup. This step does not use a sealed blender cup for hot beans or liquid.

Sweeten

Once the beans are fully soft, add the rock sugar or slab sugar and stir over low heat until completely dissolved. Avoid adding sugar too early — it can prevent the beans from softening properly. A small pinch of salt at the end helps round out the sweetness. If using granulated sugar, also add it only once the beans are fully soft, adjusting to taste.

Adding rock sugar to the finished red bean soup

Adjust and serve

For a thinner soup, add a splash of hot water. For a thicker consistency, simmer uncovered for a further 5–10 minutes, stirring occasionally to prevent sticking. Ladle into bowls and garnish with a few strips of chenpi if you like.

Tips

Add the chenpi only after the beans start to soften — this prevents any bitterness from developing during the long simmer.
Sugar goes in last. Adding it too early causes the bean skins to tighten, making it harder to achieve a smooth, broken-down texture.
Serve hot, or leave to cool and refrigerate for a chilled summer dessert.
For a more varied bowl, try adding taro balls, lotus seeds, lily bulb or a splash of coconut milk.

Tangerine Peel or Xinhui Chenpi — which should you use?

Xianyitang stocks two chenpi products suitable for this recipe, with slightly different aromas and preparation methods. As a starting point, use less than you think you need — chenpi should lift the natural sweetness of the beans, not overpower it.

Xianyitang Dried Tangerine Peel Shreds (120 g)

Pre-shredded for convenience, with a fresh and lightly aromatic citrus character. For this recipe, simply rinse and soak briefly before adding — no scraping needed. Suggested amount: 2–4 g for 200 g red beans, added once the beans start to soften.

Xianyitang Xinhui Chenpi (100 g)

Whole pieces of Xinhui (新會) chenpi with a deeper, more complex fragrance — the classic choice for traditional Cantonese sweet soups. Requires soaking and scraping the white pith before use. Suggested amount: ¼–½ piece for 200 g red beans, added after the beans begin to split.

Shop the ingredients for this recipe

→ Xianyitang Red Beans 400 g — ideal for sweet soups, red bean paste and Chinese desserts
→ Xianyitang Dried Tangerine Peel Shreds 120 g — pre-shredded, straightforward everyday choice
→ Xianyitang Xinhui Chenpi 100 g — deeper fragrance, traditional Cantonese character

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Browse our dried herbs, mushrooms, flowers and soup blends. UK delivery, ships in 1–2 working days. Select sulphur-free ingredients using the individual product labels.

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Allergens

The Xianyitang red bean and both chenpi packs state that they are packed in a facility also handling peanuts, tree nuts, sesame and soya. Check the actual packs and the label on your chosen sugar.

Storage and serving

Divide cooked red bean soup into shallow containers, cool promptly and refrigerate at 5°C or below within 2 hours of cooking. Eat within 48 hours or freeze promptly. Do not leave it in the pot at room temperature overnight. Reheat only once, stirring until steaming hot throughout; add a little drinking water if needed.