Shiruko is a sweet bean soup that is made from red mongo beans and mochi balls. But instead of cooking the sweet soup with plain water, I thought of using coconut milk. And because I was in a hurry when I made this for the Chinese New Year, I didn’t grill the mochi. Instead, I formed them into small balls and dropped them one by one when the coconut milk started boiling. It tasted like our local Guinataan because the soup became creamy and because of the small mochi balls. The red mongo beans blended well with the coco milk.
- 200g red mongo beans
- Water for cooking beans
- Water or coconut milk for soup
- 250g sugar
- 1/2 teaspoon salt
- Mochi rice cake, grilled (enough to add to each bowl of soup)
- Wash the red mongo beans. Place them into a large bowl and cover with water. Leave to soak overnight.
- Next day, drain the beans. Put the beans into a large pan. Pour over enough water to cover the beans, and some. Heat them to boiling, then remove from the heat.
- Pour into a strainer or colander. Rinse the beans under a tap.
- Pour in fresh water to the saucepan and add the beans back in. Bring the water to the boil, then add 400ml of cool water to bring down the temperature.
- Simmer over a low heat. Remove from the heat when the beans are soft.
- When the beans are soft enough to mash, fill the pot with water. Skim off any scum that rises to the surface. Leave to stand.
- Use a cup to scoop out the top part of the water when the beans fall to the bottom of the pot.
- Return the remaining liquid and beans to the heat. Simmer and skim off any more scum that surfaces. Add the sugar and salt. When it dissolves and tastes good, it’s ready to serve.
- Serve. Add grilled mochi rice cake to each bowl.