Happy Chinese New Year!!! It’s the Year of the Goat.
A chilled smooth, silky coconut pudding with sweetened red beans is one of my favorite desserts. Served in most dim sum restaurants, it’s a popular dessert. You might forget what you ate, but never this dessert. Without a heavy texture, it’s scrumptious, smooth, and super additive. The oomph definitely comes from the coconut milk.
After having this for the first time in a very popular dim sum place in SF, I was delighted. It instantly became one of my favorite desserts, and I had an incessant urge to eat it again. I remember, many times, I’ve made hubs drive 45 minutes just so I can eat this dessert. I can say this dessert is at its best over there. After a bit of research, I foudn that many recipes call for cornstarch, but some don’t. You could use half of the cornstarch and half of the agar agar. I found this recipe was the closest I’ve come to the real thing. This might not be the authentic, but it sure is good.
Hope you get to try it out sometime. Have a beautiful week! Thanks so much for stopping by. Happy Chinese New Year!
- ⅓ cup Chinese red beans
- 2-3 cups water
- 4 tbsp sugar(for the red beans)
- pinch of salt
- 450 ml 2% milk
- 450 ml thick coconut milk
- ¼ cup white sugar(for the pudding)
- 25 gms coconut agar-agar or plain agar- agar/or 10 gm plain gelatin
- Wash the red beans in hot water and soak overnight or at least for 6 hours.
- Cook the red beans in a pot with 2-3 cups of water for about 15-20 minutes. Turn off the heat and let sit. It should not get too mushy. Drain the water, add 4 tbsp of sugar, pinch of salt and cook again for another 5 minutes and cool.
- In a heavy bottomed pan, add the milk, sugar and agar agar powder. Mix very well and simmer. The mixture will slowly thicken. Make sure to keep whisking so that the bottom doesn't scorch. After about 5 minutes, add the coconut milk. Mix well, cook for about 5 minutes, until the agar agar dissolves completely and the mixture thickens, again continuously stirring.
- Take a rectangular pan or any pan of your choice. I used a 9 inch by 4 inch. Spray a non stick spray. Add ¼ cup of the cooked beans. Add ½ cup of the coconut milk mix on top of the beans and let set in the freezer for 5 minutes. Then pour the rest of the mixture on top. Leave it on the counter top to get to room temperature. Then cover and leave it inside the refrigerator covered for up to 3-4 hours. When you un mold it, slowly run a sharp knife along the sides and it will slide out easily. SERVE cold.
You can use 10 gm cornstarch and 10 gm agar agar if you'd like. There's a lot of different flavors of agar agar. Make sure it is plain or coconut flavored.