Coconut Red Bean Pudding

Made this traditional HK dessert Coconut Milk Red Bean Pudding(椰汁紅豆糕).



Ingredients:
250g cooked red beans
75g corn starch
250ml coconut milk
75ml milk
275ml red bean water/water
850ml water
100g -120g sugar
15g agar agar stripes (大菜絲)

Method:
1. Cook red beans in hot water till the texture you desired. (Some prefer it to be crisp while others prefer it to be soft, so you have to check the texture yourself).
2. Strain red bean for use later. You can keep the red water for use later.
3. Mix coconut milk, milk and corn starch well.
4. In a big saucepan boil agar agar and sugar with 850ml water and 275ml red bean water or if you do not have the red bean water, just use 1125ml water. Cook till agar agar dissolved. Strain the agar agar mixture into another saucepan.
5. Stir the cornstarch mixture into the agar agar solution and keep stirring till it starts to thicken. Turn off the heat and stir in the red beans.
6. Pour mixture into moulds which has been rinsed with cold water and chill for 2 hours.

Notes:
The total amount of liquid used in this recipe is 1450ml. 850ml water is needed to cook the agar agar stripes and the rest of the 600ml liquid can be your variation of coconut milk, whipping cream, fresh milk and red bean water.

好介紹
如果你覺得自已煮紅豆太費時，可以到超市買一罐 540g 的「燕山牌紅豆水」來用就可以了。將紅豆濾乾水份就可以用了，不要把紅豆水給棄了哦！用 275ml 的紅豆水來煮這個糕點成品會比較香。但是別忘記糖份要從 120g 減至 8 tablespoons 左右，請自己調較甜度。