Red Bean Coconut Pudding

爽滑椰汁紅豆凍糕

A rich and deliciously refreshing red bean pudding with coconut milk. This red bean cake recipe uses agar-agar for an extra bounce to every bite.

Ingredients:
80 g red beans
10 g agar-agar powder
473 ml (2 cups) water
140 g sugar
250 ml (1 cup) coconut milk
118 ml (½ cup) evaporated milk

50 g cornstarch
118 ml (½ cup) water

Tools:
Glass container
1.5 L | 22.23 x 17.15 x 4.45 cm : 6 Cups |  9 x 7 x 5 inch **
1 sheet parchment paper

**Use a container of your choice that is heat and fridge safe. Cooked mixture is quite hot, glass containers are ideal.

Method:

1. Wash red beans under a running tap by rinsing them a few times, soak beans overnight. 

2. Drain and discard soaking water. In high heat, boil red beans in about 946 ml (4 cups). Once boiling, lower heat to medium and let simmer for 25 minutes. Turn off heat and let sit with the pot lid on for 20 minutes. (Notes***)

3. Add cornstarch into 118 ml (½ cup) of water and mix well. Set aside for later use.

4. In a pot, add 473 ml (2 cups) of water, add agar-agar powder and stir well while bringing mixture to a boil. Turn heat to medium so mixture does not spill over. Add coconut milk, evaporated milk and bring back to a boil.

5. Slowly pour cornstarch mixture into agar-agar mix, while consistently stirring to form paste. Once the paste is well formed, gently fold red beans into the mixture.

6. Oil container and align the bottom with parchment paper. Pour mixture into container, let cool until room temperature. Fridge for at least 6 hours - until solidified. Knife all 4 sides and flip the container to retrieve the pudding whole. Remove parchment paper. Cut pudding into pieces and it’s ready to serve.

Note:

• ***Red beans are “baked” in a pot to retain their form. They break down when over-boiled. This recipe requires full formed beans for bean texture, and the dessert retains creamy white colour.

  • Dried red beans will need to be soaked overnight for them to soften up.

  • Recipe will take roughly 2 days to complete due to soaking beans and fridging the dessert. 

• Agar-Agar is made from red algae, a type of seaweed. Texture is a bit firmer and bouncy compared to collagen derived gelatin. A nice plant-based gelatin alternative.

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爽滑椰汁紅豆凍糕

濃郁可口的清爽紅豆凍糕配椰奶。

材料:
紅豆80克
燕菜精10克
清水473 ml (2杯)
砂糖140克
椰漿 250 ml (1杯)
淡奶 118 ml (半杯)

粟粉50克
清水118 ml (½ 杯)

工具:
玻璃容器
1.5 L | 22.23 x 17.15 x 4.45 cm : 6 Cups |  9 x 7 x 5 inch
防油紙1張

做法:

1. 紅豆洗淨用清水浸過夜，隔去水份放入煲內.

2. 加清水4杯煮滾，轉中慢火煮25分鐘熄火，焗20分鐘至豆焾。

3. 粟 粉加118 ml (½ 杯)開勻留用。

4. 砂糖，燕菜 精同放煲內，加清水473 ml (2 杯)攪勻煮滾，加椰汁，淡奶再煮滾。

5. 慢慢倒入粟粉水，不停攪動成糊狀，加入紅豆攪至均勻。

6. 倒入已搽油盆中候冷，放入雪櫃雪6小時至凝固，即可取出切件食用。

註:

• 紅豆最好焗焾，不要煮至起砂，不然做成糕就不美觀。

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