Pressure-cook the beans: In your Instant Pot, add 6 oz red Adzuki beans, 4 cups water, and 1 oz mandarin peel. Close the lid, turn the float valve to “sealing”, and cook on steam mode for 30 minutes.

Prepare the rice flour: Bring the remaining 4 cups of water to a boil to prepare the chewy balls. Combine 6 oz glutinous rice flour with 2 tbsp icing sugar in a large bowl. As the pot of water comes to a vigorous boil, measure out 1/2 cup and quickly stir it into the flour.

Knead the dough: Stir the flour so the liquid is absorbed entirely, then knead the dough with your hands just until it becomes a uniform ball of dough.

Make little balls: Divide the big ball into 28 smaller portions (cut the dough into 4, and divide each quarter into 7 portions). Roll the portions into balls. There's no need to wet or dust your hands—the flour isn't sticky.

Cook the rice balls: Bring the pot of water to a rolling boil again, then gently drop the balls in and cook on medium heat. They should sink to the bottom at first then float once they're done.

Scoop the balls out: As soon as you see all of them floating, wait for 1 minute and turn off the heat.

Shock the balls in cool water: Transfer them into a bath of cool (or ice) water to stop the cooking process. Allow them to sit for at least 10 minutes.

Add sugar to the beans: Once the beans are done, carefully quickly release the steam and open the pot. Gently stir into it 3/4 cups sugar and 1/8 tsp salt. Add the chewy balls in.

Serve: Stir to combine, then put the pot on "keep warm" mode until serving. Before serving, stir in 1/3 cup coconut milk, and ladle the soup into bowls. Each serving should come with 7 chewy balls.