Making red bean soup is a bit of a dilemma. Do you cook the red beans until it’s very soft? I prefer it very soft, the Cantonese way, but there’s a downside is that the texture is very squishy and it’s missing the crunch. If the bean is undercooked, there’s a hard texture, but it’s
This is one of those healthy and modern reinvention of a traditional food. It is gluten free and has no artificial flavouring, colours or preservatives. It even has the modern pastel colour on the box, which is right up to date. So yes, it’s healthy. But what about the taste? It is star-shaped and small.