The preparation process starts off with rinsing the dried adzuki beans in water and soaking them in water for 2 hours or overnight to soften them. After soaking, the beans will swell up. Next, simply add these beans into a pot filled with water. Drop in some chopped dried orange peel and a knot of pandan leaves (screwpine) and bring the mixture to a simmer. The orange peel will impart a nice citrusy flavour whereas the pandan leaves will bring out the aroma of the sweet soup. When the beans have softened and the soup becomes murky, add in rock sugar to taste and the sweet soup is ready to be served. Voila! (Some people like their red beans to be all mushy and sandy, where the red bean skin has separated from the interior. I like mine to be softened yet retain its bean form, as can be seen in the pictures.)
Sounds simple eh? It is as simple as it sounds! I have prepared this several times and brought a pot of it to a potluck on one ocassion. After sampling it, my friends gave the thumbs up.
In the pictures, my red bean soup looks very watery. This is because I ladled out a portion of it into a smaller pot. Towards the bottom of the pot, the consistency becomes thicker and paste-like. Be sure to give your red bean soup a good stir become you ladle it out into a bowl. I am quite a fan of red beans and love to have my red bean soup served chilled.