Red Bean Soup with purple sweet potato by Susan Kwek

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Recipe:

1 cup dried azuki beans
3 pandan leaves (washed and knotted)
Salt and sugar to taste

Wash the red beans and strain. Put them in a large pot with 10 cups of water together with the pandan leaves.

Boil over medium high heat for 30 minutes. Turn down the heat to low and cook for another 1½ hours until the beans are very tender and mashable. If the beans are still hard, add more water and cook longer. Let cool for 20-30 minutes

Scoop out about 1 bowl of cooked beans and set aside. (This is optional if you want all the beans to be mashed up). Put a coarse strainer over a large bowl. Pour the cooked beans and the water into the strainer. Mashed the beans with a spoon so that the beans go through the strainer and the skins stay in the strainer.

Squeeze the bean skins with your hands and discard. Put the bean mixture into the pot. Add more water if you think it's not enough.

Stir the bean mixture and bring it to a boil over medium high heat. Add in salt amd sugar to taste.

If you like, you can add in store bought glutinous rice balls or make some yourself.

After that you can mix ½ cup glutinous rice flour and 1 cup of water together in a bowl and pour it into the boiling bean porridge, stirring it with a spoon. The bean porridge will thicken a bit.