Red Bean Pudding with Coconut Milk椰汁紅豆糕
A delightful chilled dessert featuring a smooth red bean layer topped with a creamy coconut milk layer. It's a sweet and refreshing treat, perfect for any occasion.
01Ingredients
- 200g Dried Red Beans
- 1L Water (for soaking/boiling red beans)
- 100g Rock Sugar
- 15g Agar-Agar Powder (for red bean layer)
- 400ml Water (for red bean agar-agar mixture)
- 400ml Coconut Milk (for coconut layer)
- 50g Granulated Sugar (for coconut layer)
- 10g Agar-Agar Powder (for coconut layer)
- 300ml Water (for coconut agar-agar mixture)
Nutrition (per serving)285kcal
- Protein5.2g
- Carbs48.3g
- Fat6.1g
Fiber 3.8 gSodium 18 mg
02Steps
- Soak Dried Red Beans in Water overnight, then drain.
- Boil Dried Red Beans with fresh Water until very soft. Drain and lightly mash some beans, leaving others whole for texture.
- Combine Rock Sugar, Agar-Agar Powder (for red bean layer), and Water (for red bean agar-agar mixture) in a pot. Heat until Agar-Agar Powder and Rock Sugar dissolve.
- Add mashed and whole Dried Red Beans to the agar-agar mixture. Stir well.
- Pour the red bean mixture into a serving mould. Let it cool slightly and set partially.
- Combine Coconut Milk (for coconut layer), Granulated Sugar (for coconut layer), Agar-Agar Powder (for coconut layer), and Water (for coconut agar-agar mixture) in a separate pot.
- Heat until Agar-Agar Powder and Granulated Sugar dissolve. Stir constantly.
- Carefully pour the coconut milk mixture over the partially set red bean layer.
- Allow the pudding to cool completely at room temperature, then chill in the refrigerator until fully set before serving.
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