- 25 g Red Bean
- Pinch of Sea Salt
- 1000 ml Water
1. In a pot, add red bean and 750 ml water, bring it to a boil. Simmer at low heat and add cold water 250 ml. Skim off scum. Prepare a cup/bowl of water and a fine mesh strainer and scoop off scum. Dip the strainer in water to clean while scooping. Keep the low heat during simmering and watch out carefully, don’t let the red bean roll over too much. Simmer for at least 40 minutes to 1 hour. If the soup becomes less, add water to make sure it can cover all the red bean
2. One hour later, pinch a red bean with your fingers, if it is easily crushed that means cooked, add salt and cook for few minutes, turn off the heat and let it cool. Freshness of the beans will affect the cooking time, you should check the bean time to time throughout the cooking process.