Tong sui

A light, sweet soup, often served lukewarm, made of beans, seeds or fruit simmered in a sugar syrup. It is an everyday dessert in southern China, comforting and not too sweet.

1 h
4 servings
Medium
Budget-friendly
🇨🇳 China

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Instructions

The day before, soak the red beans and lotus seeds in cold water overnight.
Drain the beans, put them in a pot with one litre of water and the ginger, then bring to a boil.
Cook over low heat for 30 minutes, until the beans mash easily, then add the lotus seeds and dates.
Meanwhile, cook the tapioca pearls in another pot of boiling water until they turn translucent, then rinse them.
Add the sugar and a pinch of salt to the soup and stir until dissolved.
Divide the tapioca pearls among the bowls, pour the hot soup over them, and serve lukewarm.