This sweet dessert soup is made with red azuki beans, a warming yang food. This is an extremely popular dish in Asia.
- Soak the beans and rice overnight in an ample amount of water (3 cups is usually sufficient).
- In a 3-quart saucepan, bring 4 cups water with the glutinous rice, azuki beans, and dried tangerine peel to boil (If you use fresh citrus peel instead of the dried peel, the orange flavor will be stronger.)
- Turn the heat down to low, cover and simmer for about 1 1/4 hours, until the beans are visible with the water just covering them, and tender when pierced with a fork.
- Add the sugar, stirring to dissolve. Start with 1/4 cup and add 1 or 2 more tablespoons as desired.
- Remove the mixture from the heat and cool. Remove the tangerine peel. While the soup is cooling, crush the peanuts.
- Pour the soup into the blender. Use the liquefy setting to liquefy for 1 to 2 minutes, until the azuki beans are thoroughly blended.
- Chill until ready to serve. Just before serving, garnish with the crushed peanuts.