Taiwan

Authentic home cooking from Taiwan, with US measurements.

Originally published on Cookpad Taiwan as 紅豆薏仁湯（電子鍋版）

A picture of Red Bean and Barley Soup (Rice Cooker Version).

Red Bean and Barley Soup (Rice Cooker Version)

Rosy Chao @rosychao

No soaking needed—just cook it simply! The red beans break open and soften nicely, and the barley expands and becomes tender. If you prefer it even softer, cook it a bit longer.

No soaking needed—just cook it simply! The red beans break open and soften nicely, and the barley expands and becomes tender. If you prefer it even softer, cook it a bit longer.

Red Bean and Barley Soup (Rice Cooker Version)

Rosy Chao @rosychao

No soaking needed—just cook it simply! The red beans break open and soften nicely, and the barley expands and becomes tender. If you prefer it even softer, cook it a bit longer.

No soaking needed—just cook it simply! The red beans break open and soften nicely, and the barley expands and becomes tender. If you prefer it even softer, cook it a bit longer.

Saved

Ingredients

2 hours

Serves 2–4 servings

1rice cooker cup red beans (about 3/4 cup or 150 grams)
1rice cooker cup pearl barley (about 3/4 cup or 120 grams)
8–12 rice cooker cups water (about 6–9 cups or 1.4–2.1 liters)
Sugar, to taste

Saved

Steps

2 hours

1

Rinse the barley and red beans.
2

Add water.
3

Place everything in the rice cooker and select the 'Soup' setting.
4

When finished, add sugar to your preferred sweetness.
5

Done!

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Cooksnaps

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Rosy Chao

Rosy Chao @rosychao

Published in the US on August 06, 2025 14:01

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