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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Soak Dried Red Beans in Water overnight, then drain.
2. Boil Dried Red Beans with fresh Water until very soft. Drain and lightly mash some beans, leaving others whole for texture.
3. 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.
4. Add mashed and whole Dried Red Beans to the agar-agar mixture. Stir well.
5. Pour the red bean mixture into a serving mould. Let it cool slightly and set partially.
6. 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.
7. Heat until Agar-Agar Powder and Granulated Sugar dissolve. Stir constantly.
8. Carefully pour the coconut milk mixture over the partially set red bean layer.
9. Allow the pudding to cool completely at room temperature, then chill in the refrigerator until fully set before serving.

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