Red Bean and Coconut Milk Pudding紅豆椰汁糕
A delightful layered pudding featuring a sweet red bean paste base topped with a smooth, fragrant coconut milk layer. It's often served chilled, offering a refreshing and subtly sweet treat.
01Ingredients
- 150g Dried Red Beans
- 800ml Water (for boiling beans)
- 80g Rock Sugar
- 30g Potato Starch
- 50ml Water (for potato starch slurry)
- 400ml Coconut Milk
- 150ml Water (for coconut mixture)
- 10g Gelatin Powder
- 60g Caster Sugar
- 50ml Water (for gelatin dissolution)
Nutrition (per serving)285kcal
- Protein4.2g
- Carbs48.3g
- Fat7.8g
Fiber 2.1 gSodium 18 mg
02Steps
- Rinse and soak the dried red beans in water for at least 4 hours or overnight.
- Drain the soaked red beans. Place them in a pot with boiling water and cook until very soft.
- Drain most of the water from the cooked red beans, reserving a small amount. Mash about half of the cooked red beans.
- Return the mashed and whole red beans to the pot. Add rock sugar and simmer, stirring until the sugar dissolves.
- In a small bowl, mix potato starch with water to create a slurry.
- Slowly stir the potato starch slurry into the red bean mixture. Cook, stirring constantly, until the mixture thickens to a paste-like consistency.
- Pour the red bean mixture into a mold (e.g., an 8-inch square pan). Smooth the top and let it cool slightly, then refrigerate for at least 30 minutes to set.
- In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes.
- In a saucepan, combine coconut milk, water, and caster sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
- Remove the coconut mixture from heat. Add the bloomed gelatin and stir until completely dissolved.
- Let the coconut mixture cool down to room temperature, stirring occasionally to prevent a skin from forming.
- Carefully pour the cooled coconut mixture over the chilled red bean layer in the mold.
- Refrigerate the pudding for at least 2-3 hours, or until completely set. Once set, cut into squares or desired shapes and serve chilled.
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