Red Bean Recipe

Warm and adjust consistency

Place the drained canned sweet adzuki beans in a small saucepan with 45 ml water, 2 tbs granulated sugar, and 1/8 tsp salt. Warm over medium-low heat, stirring frequently, 4–6 minutes until beans are heated through and the liquid slightly thickens. If the mixture is too thick, add up to 1–2 tbs more water to reach a spoonable, slightly saucy consistency. Remove from heat and keep covered until assembly.

Soak (passive)

Rinse 1 cup dried adzuki beans under running water. Cover with 2–3 cups (approx. 600–800 ml) cool water and soak 6–8 hours or overnight to shorten cooking time. Drain before cooking.

Cook beans

Place soaked and drained beans in a medium pot and add enough water to cover by about 5 cm (use remaining portion of the 1200 ml as needed). Bring to a gentle boil, then reduce to a simmer. Cook uncovered or partially covered 40–60 minutes, stirring occasionally, until beans are very tender and starting to break apart. Add more water if they begin to dry out.

Sweeten and finish

When beans are tender, add 3 tbs granulated sugar and 1/8 tsp salt. Simmer gently 10–15 minutes, stirring, until sugar dissolves and mixture thickens slightly to a spoonable paste. Mash lightly with a spoon or potato masher for a creamier texture if desired. Remove from heat and cool to room temperature or refrigerate until needed.

Brew concentrated black tea

Bring 600 ml hot water (just off boil) and pour over 2 tbs loose black tea in a heatproof container or teapot. Steep 4–6 minutes for a strong brew (5 minutes recommended). Strain leaves and discard. If using tea bags, use 2 strong black tea bags and the same steep time.

Sweeten and cool

While the tea is still warm, stir in 2 tbs simple syrup (or desired sweetener). Taste and adjust sweetness. Let the sweetened tea cool to near room temperature (10–15 minutes) or chill in the refrigerator until cold if preparing iced drinks.

Combine with milk

Just before serving, pour 1 cup (240 ml) whole milk into the cooled tea and stir to combine. Optionally stir in 1 tbs condensed milk for extra richness; reduce simple syrup slightly if using condensed milk so drink is not overly sweet.

Cook pearls

Bring 1.2 liters (1200 ml) water to a rolling boil in a medium pot. Add 1/2 cup dry tapioca pearls, stir gently so they don’t stick, and return to a boil. Reduce heat to medium and cook pearls, uncovered, following package instructions (typically 5–8 minutes for small pearls). Stir occasionally to keep them separate.

Rest and sweeten

When pearls are cooked through (chewy but not hard in center), remove from heat, drain, and immediately transfer to a bowl with 2 tbs brown sugar. Toss so the pearls are coated and let them sit 5 minutes to absorb sweetness. Keep warm and use within 1 hour for best texture.

Prepare two serving glasses: divide cooked tapioca pearls (if using) evenly between the glasses, about 1/4 cup pearls per glass.

Spoon the sweet red bean paste into each glass: add about 1/4–1/2 cup of the warm red beans (from the canned quick method or the cooled traditional paste) into each glass. Use less or more per preference.

Add ice: fill each glass about halfway with ice (approximately 1 cup ice per glass) to chill the drink quickly.

Pour milk tea: divide the prepared milk-tea mixture evenly between the two glasses, pouring over the beans and pearls so the beans settle slightly but remain visible.

Finish and serve: stir gently so some red bean mixes into the drink while some stays as textured topping. Add an additional spoonful (about 1–2 tbs) of beans on top as garnish and drizzle optional condensed milk if desired. Serve immediately with a wide straw or spoon to enjoy the beans.