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.
Chenpi Red Bean Soup | Cantonese Slow-Cooked Sweet Soup
Thick, smooth red bean sweet soup with a gentle citrus note from dried tangerine peel
Ingredients
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 or slab sugar 60–80 g, to taste
- A pinch of salt (optional)
Method
1
Soak the beans
Rinse the red beans and cover with plenty of cold water. Soak for at least 6 hours — overnight in the fridge is ideal. Well-soaked beans cook more evenly and break down into a smoother, thicker soup.
2
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.
3
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.
4
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.
5
Mash some beans for texture
Use the back of a ladle to press some beans against the side of the pot. For a smoother result, scoop out about a third of the beans, blend until smooth, then stir back in. Keeping some whole beans gives the soup a more natural, textured finish.
6
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.
7
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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