Food Therapy: Azuki Beans

Azuki beans (赤小豆)is a common ingredient found in any Asian kitchen. The Japanese loves to have some Azuki bean pastry with Mocha for desserts. Red bean soup is commonly found in any Chinese dessert menu.

Azuki Beans

Azuki beans. Picture from The Ardent Epicure.

The properties are slightly cold to neutral and taste sweet, sour.  It goes to the Heart, Small Intestines and Spleen.

In terms of its culinary usage and medical application, it serves a as a diuretic and removes adema as it strengthens the Spleen and reduces water retention. It also clears the heat and toxin in our body. In addition, it harmonizes the blood and drains off pus. Hence, this is why Azuki beans are great for tropical countries like Singapore, Malaysia and other hot and humid countries.

Azuki beans can be cooked as porridge, soup or desserts. However, do eat with caution if you have a dry constitution. Men who are trying for a baby, should avoid eating it in large quantities.

Red Bean Pudding with Blueberry Sauce


Red Bean Pudding with Blueberry Sauce for pudding. Pictures and recipes from


  • 13.5oz can of coconut milk
  • 1/2 C sweetened azuki bean puree
  • 3g of agar agar powder

 Blueberry sauce:

  • 10oz package of frozen wild blueberries
  • Agave nectar to taste


  • Blend the ingredients for pudding until completely smooth.
  • Pour the pudding mixture through a double mesh and seive into a small saucepan, Discard any remaining solids.
  • Heat the saucepan over medium low heat, stirring constantly until it starts steaming (but not until it boils). Pour the mixture into individual cup size moulds and allow them to come to room temperature before putting in the refrigerator to set.
  • Next the blueberry sauce. Add the thawed blueberries to the blender and blend until smooth. Taste, then add agave nectar as needed to sweeten.
  • To serve, just unmold the cups of pudding and pour the blueberry sauce on top.

Bon appétit!

Information source: Your Guide to health with Foods & Herbs.
Complied by Janus Chan



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