Rice Bean Soup

Grandma remediesSoul soup
June 19, 2010 / By / , , , , / Post a Comment

‘Cheh Sek Tau’ otherwise known as rice bean is used as a soup remedy to strengthen the back of those suffering from lower back pain. In the above photo, 2 types of rice bean is shown. The one on the left is dark maroon brown in color (bought in Malaysia) and the black colored beans (right) are from China.

I suppose they are both rice bean but of a different species. Please don’t confuse rice bean with red beans or black soy beans. The rice bean is more slender compared to the red bean or black bean which is rounded in shape.

This soup is boiled together with a few pieces of lower spine bones of the pig. This soup can be consumed as often as possible or as encouraged, 2 times a week. It has to be taken long term.


5 pieces of lower spine bones of a pig
1 handful of rice bean (whichever one is fine)
600ml filtered water


  1. Fill a medium size claypot with water. Bring to boil.
  2. Add in the pig bones and beans. Boil over low heat for 2 hours or until the beans are totally soft.
  3. Ladle the soup into a soup bowl and drink when it is a little cooler. Salt is omitted.

Audrey Cooks

Location: Somewhere in my kitchen, Malaysia

You Might Also Enjoy Reading

Lentil and chickpea soup
November 23, 2015
Hearty chicken soup
October 19, 2015
Barley snow fungus quail eggs soup
October 15, 2015

Leave a Reply