Dried red beans, azuki beans, are a versatile ingredient in Chinese dishes and a good source of folic acid. Red bean soup, a sweet warm dessert, is often served after meals at Chinese restaurants. Red bean paste can be found in many other desserts, like tong yuen (glutinous rice balls), mooncake, sesame balls, sticky rice, popsicles, ice cream, and puddings.
1/2 cup dried red beans
1 can (13.5 oz) coconut milk
1 small can (5 oz) evaporated milk
1/3 cup cornstarch
2 cups water
3 packets (7 grams/packet) of gelatine
3/4 cups white sugar
Just wanted to show the type of gelatin I used that comes in a box with four packets.
1. In a colander, give the red beans a good rinse. Soak red beans in plenty of water overnight or for approximately 6 hours.
2. When the red beans are ready, bring two cups of water in a medium pot to a boil. Add red beans. Cover and boil at a medium low heat for 15 minutes. Turn off the heat and let sit for another 20 minutes to continue cooking. This way the beans will continue to cook without getting too soft. Drain red beans and set aside.
3. In a large bowl, combine coconut milk, evaporated milk, and cornstarch together. Mix well until the cornstarch is fully incorporated. (The milks should be at room temperature.)
4. In a large pot, boil 2 cups of water. Turn off heat and mix in gelatine powder. Stir until it is completely melted. Poor in milk mixture and add in sugar. Bring mixture to a boil on medium high heat while stirring constantly to prevent burning. Then let simmer for 3-5 minutes until mixture thickens.
5. Remove mixture from heat and stir in red beans.
6. Poor into desired molds or pans. Let mixture cool for 1-2 hours.
7. Chill in refrigerator until set, 2-3 hours.
I couldn’t help myself and ate a ramekin’s share warm. So good. ~
Bike, bike, bike. In the dark of the night, I will search for you. Seriously. My friend’s bike got stolen and she found it a few apartments away…I don’t want to be constantly hoping to spot mine in the sea of bikes on campus, like I did today. :(