This soup can be made with 1 cup of any type of nut. Common nuts to use are almonds (traditionally, the Chinese use Chinese “almonds,” walnuts, cashews and peanuts.)

What are Chinese Almonds?

Chinese “almonds” are, in fact, apricot seed kernels and look different from the raw almonds we’re used to in American stores. For the Almond Soup, traditionally, 1 cup large Chinese “almonds” + 1/8 cup of small Chinese “almonds” are used. This latter small almond is very aromatic and gives the soup its strong taste, and is a medicinal herb used for cough.

The large Chinese “almonds” are called “Southern (nan) xing ren” and should have skins on them (fresher this way). They are more heart shaped than the raw common almonds we know. These are harder to find and substituting 1 cup of raw common almonds works just as well.

The small Chinese “almonds” are called “Northern (bei) xing ren” and typically do not have the skin on and are very aromatic; if there is no aroma, they are no longer fresh. These are easily found in Asian stores or from your Acupuncturist/Herbalist. These MUST be included to give the soup its distinct taste and therapeutic benefits!

Basic recipe:

• ½ cup uncooked rice (white or brown long grain rice)
• water
• 1 cup nuts:
  • Chinese “almonds”
    • 2 types of almonds are used (see below)
      • good for cough
      • moistening the lungs
      • and to beautify the skin
  • or substitute almonds with on of the following:
    • Walnuts
      • lightly toasted to bring out flavor
        • good to tonify yang
        • helps sharpen the mind!
    • Pecans
      • lightly toasted
        • I like combining walnuts and pecans
    • Cashews
      • lightly toasted
• Sugar – amount depends on your preference.
  • Traditionally, rock sugar is used, which can be found in Asian stores.
  • If I don’t have rock sugar, I make a 1:1 sugar syrup (sugar to water ratio).
  • You may try substituting the sugar with brown sugar, honey, or a similar sweetener.

Directions

1. Soak rice in enough cold water to cover rice (approximately 6 oz) overnight [I’ve soaked the rice for only a few hours before and it works fine.]
2. Use blender to liquefy rice & water (that the rice was soaked in) until very smooth.
3. Add nuts (if using Chinese “almonds,” add both kinds together) and more water (about 1 cup at this point to prevent the mixture from getting to thick).
4. Blend until smooth – check how smooth the mixture is by feeling how “gritty” or smooth the liquid feels between your fingers. (Of course, this step is done with the blender off!)
5. While continuing to blend, add enough cold water to make approximately 4 cups.
6. Bring 1½ - 2½ quarts of water (depending on how thin you want the soup – less water, more cream soup-like; more water, more “nut milk-like”) to a boil.
7. On med heat, slowly pour blended nut mixture into boiling water while stirring constantly (this will help to avoid lumps). Continue to stir constantly and cook for a few minutes until re-boiled and smooth. Be careful here – the soup can easily stick and cause the bottom of the pot to burn.
8. Sweeten the soup until desired taste.
9. If soup thickens too much, add hot water until desired thickness.
10. Serve warm – and refrigerate left over.

Additional Suggestions

As I pass along this recipe, I’ve gotten feedback on additions and modifications on this soup. Some of these include:

• Almond Soup: adding cinnamon or black pepper
• Walnut Soup: adding cinnamon

Please feel free to post your comments and suggestions, thanks!

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Clinic location

The Classical True Acupuncture & Chinese Herbal Medicine clinic is conveniently located in South Denver, Colorado (Centennial), minutes from Aurora, Castle Rock, Cherry Hills Village, DTC, Denver Tech Center, Englewood, Greenwood Village, Highlands Ranch, Littleton, Lone Tree, and Parker, Colorado.

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A healthy, nutritious snack or dessertI often get asked what a typical Chinese dessert is, and while there are numerous delicious Chinese pastries and cakes, a more common finish to a meal is fresh fruit or a small bowl of a sweet soup. Sweet soups, as well as the fillings for small pastries and buns, are often made from a bean or seed paste. Beans? Seeds? Sweet? Sounds strange, but it tastes really good and these pastes can be made from lotus seeds, Chinese small red beans or aduki beans (the Japanese term for the same red bean), mung or small “green” beans, or black sesame seeds, for example. And even better yet, each of these ingredients can also be used as a Chinese medicinal herb, so each has unique properties to benefit one’s health.

Chinese Red Bean Soup Recipe

Here’s the recipe for a Sweet Red Bean (aduki) Soup, but the red beans can be substituted with mung beans (little green beans), or half of each can be used together. You can find these beans at most grocery stores and Asian stores. The dried tangerine peel can be found in Asian stores (not the candied kind), or ask your local Chinese Herbalist with a raw herbal pharmacy!

Ingredients:

• 1½ cup small Chinese red beans
• 1 sm piece of “chen pi” = dried tangerine peel, or 1 small strip fresh orange peel
• 2 quarts water
  • I usually begin with 2 qts of water and add more boiling water as needed to prevent the soup from getting too thick.
• Approximately ½ cup rock sugar or other sweetener; to taste. (See some other sweetener options in the Chinese Nut Soup recipe.)

Directions:

1. Rinse and drain the red beans.
2. Add chen pi/dried tangerine peel to 2 qts of water.
3. Bring to a boil, add red beans and simmer until beans are tender and soft (about 3-4 hrs). Stir occasionally.
4. As it is cooking, it may be necessary to add more water to keep it from getting too thick (See the “consistency” note below.)
   1. [If you're using a slow cooker, add boiling water, tangerine peel, and beans to the slow cooker. Cook for 4-5 hours until beans are tender.]
5. Add rock sugar (or other sweetener) to taste.
6. Serve warm or cold, and for an even more delicious option, serve with a scoop of vanilla ice cream!
7. Refrigerate left over.

Consistency:

The consistency of this soup varies according to taste. For example, I like it when the beans have begun to break down and the liquid is slightly thicker. Or I’ll blend half of the soup and add it back in to the whole mixture, so that I still have the texture of the beans, but a thicker overall soup. Some prefer this soup thinner in consistency where the beans are still whole and the liquid is still, well … liquidy.

Herbal properties:

Chinese red beans (small), aka: aduki beans, “chi xiao dou” or “hong dou” (Chinese pin yin name); Pharmaceutical name = Semen phaseoli
It’s Chinese energetic properties are sweet, sour and neutral. It’s Chinese therapeutic actions include: 1) Promotes diuresis and reduces swelling for conditions characterized by the accumulation of water (such as edema or ascites); 2) Clears heat, damp-heat, eliminates toxins & drains pus especially in dermatological disorders (acne, sores, carbuncles - stronger therapeutic effect when applied topically).

Mung beans, aka: “green beans” “lu dou” (Chinese pin yin name); Pharmaceutical name = Semen phaseoli radiati
It’s Chinese energetic properties are sweet and cold. The Chinese therapeutic actions include: 1) Clears heat & toxins from the exterior of the body, such as carbuncles, sores, and ulcers; 2) Dispels Summer-heat and relieves thirst - it is a effective to prevent heat stroke during the summer season and is often eaten as a food/dessert in the summertime to relieve thirst, clear heat, alleviate restlessness, and lower body temperature. [Use this with caution for individuals who may have internal cold.]

Chen pi = dried tangerine peel; Pharmaceutical name = Pericarpium citri reticulatae
It’s Chinese energetic properties are acrid, bitter and warm. The Chinese therapeutic actions include: 1) Regulates qi, especially that of the middle burner, thus treating disharmony of the Spleen and Stomach qi (nausea, vomiting, abdominal fullness, bloating, indigestion, etc); 2) Dries dampness and dissolves phlegm, also of the middle burner; 2) Relieves cough.

*The above therapeutic properties have been generalized and this is not medical advice. Please consult a practitioner if you have any questions.

This is a flexible recipe, so play around with it and find a consistency, texture & sweetness that you like! It makes a healthy snack or dessert—enjoy!

Feel free to post any suggestions, modifications or comments. Thanks!

Convenient location of the clinic

The Classical True Acupuncture & Chinese Herbal Medicine clinic is conveniently located in South Denver, Colorado (Centennial), minutes from Aurora, Castle Rock, Cherry Hills Village, DTC, Denver Tech Center, Englewood, Greenwood Village, Highlands Ranch, Littleton, Lone Tree, and Parker, Colorado.

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Ma Lai Gao: Chinese Steamed Cake

Ma lai gao is a traditional steamed cake often served at dim sum or found in Chinese bakeries. I grew up eating these cakes on my visits to Toronto and loved the light, yet moist and chewy texture of this cake! It is a very simple cake that is steamed, and while some recipes call for a bit of yeast, this one does not (which I find simpler!) Like most Chinese cakes of this type, icing nor glazes are used so that the true taste of the cake becomes the focus. And while this recipe yields one 9” cake, it is just as easy to make individual cakes steamed in ramekins.

Ingredients:

• 1 cup flour
• 1 tsp baking powder
• ½ cup evaporated milk
• 4 Tbsp butter, melted
• 4 eggs
• ½ cup sugar
• ½ tsp. vanilla extract (or almond)
• ¼ tsp baking soda

Directions:

1. Grease/butter a 9” pie dish.
2. Sift flour and baking powder together. Set aside.
3. Melt butter and add evaporated milk. Then add baking soda & stir to combine. Set aside.
4. Beat eggs on high speed until the eggs begin to become light & fluffy. Add sugar & extract. Beat well until eggs are light and fluffy.
5. Reduce mixer speed to medium and slowly add in the milk & butter mixture into the eggs.
6. On low speed, slowly add flour to eggs until just mixed and smooth. Finish mixing by hand to make sure the batter is well blended.
7. Pour into a greased 9” pie dish.
8. Steam 25-30 minutes until toothpick comes out clean.

Steaming options:

A more traditional way to steam food is to use a Chinese bamboo steamer (a 2-tiered small bamboo steamer placed in a wok is pictured to the left). As my steamer was too small for my Ma Lai Gao, I had to create a steamer. Essentially, I used a large corning ware pot and placed a small ramekin (face up) in the center to support the metal dish (pictured below right). Small metal racks can be used to support the cake, too. Only a couple of inches of water are necessary as you don’t want the water to get into the cake.

Substitution for baking powder:

I found myself without baking powder when I was making this recipe. A good substitution for baking powder is to use 2 parts cream of tartar to 1 part baking soda.

Modifications:

Although I have not yet tried, I’m thinking that adding Chinese 5-spice powder, cinnamon, nutmeg, or other spices would make a great spicy steamed cake. If you decide to try different variations, I’d love to hear about them!

Feel free to post any suggestions, modifications or comments. Thanks!

Convenient location of the clinic

The Classical True Acupuncture & Chinese Herbal Medicine clinic is conveniently located in South Denver, Colorado (Centennial), minutes from Aurora, Castle Rock, Cherry Hills Village, DTC, Denver Tech Center, Englewood, Greenwood Village, Highlands Ranch, Littleton, Lone Tree, and Parker, Colorado.

Get directions to the clinic.

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