【ワールド・キッチン＠ホーム / World Kitchen @ Home 】広東風ぜんざいの作り方 / How to Make Cantonese Red Bean Soup

(English recipe below)
マレーシア出身のリリーさんと一緒に広東風ぜんざいを作ってみませんか？
このぜんざいはマレーシアの伝統的な料理ではありませんが、マレーシアの中華料理店で注文できるデザートです。日本のぜんざいと主な違いは。。。それと、ニセコ産のあずきとゆりねで作られた広東ふぜんざいはどのような味でしょう？？
（このレシピで2〜3人分のぜんざいになります〜）

Join Lily from Malaysia in making this comforting warm bowl of red bean soup! Cantonese red bean soup is not a traditional Malaysian dish, but it is a dessert that you can easily order off the menu at a Chinese restaurant in Malaysia. So, what makes it different from Japanese zenzai (red bean soup)?
Ingredients:
100 g red beans (sourced from our local farmers market, Niseko View Plaza)
2 to 3 lily bulbs (also sourced from Niseko View Plaza)
30 g sugar, adjust according to taste
2 to 3 dried mikan peels
600 ml water, adjust as you go along

Directions:
1. Wash and soak red beans for at least 8 hours. This will shorten the cooking time.
2. After 8 hours, drain the beans and transfer to a pot. Add in the water and mikan peels.
3. Bring to a boil over high heat and then lower the heat and let it simmer for 30 minutes or until it is soft enough to be mashed. (Add water halfway through if you see that it is drying up.)
4. When it has become soft enough, remove from heat and mash it up with a masher or immersion blender.
5. Put it back onto low heat, add sugar and give it a stir.
6. Add in the lily bulbs and cook the dessert until your desired consistency. (Lily bulbs break down if you cook it too long though, so it might be better to bring the soup to your desired consistency first before adding the lily bulb in to cook.)

Apakah cara membuat pencuci mulut kacang merah Kantonis yang enak? Apa bezanya dengan zenzai, iaitu sup kacang merah Jepun?? Ikutilah video ini untuk mengetahui rahsianya!

Music by Bensound.com