Red Bean Popsicle Recipe?
does anyone have a recipe for red bean popsicles?
wildphoenix
Apr 08, 2007 09:58PM
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Are you talking about freezing the Chinese red bean soup dessert? I've just boiled the red beans in water until the right consistency (water should just cover the beans in the end), add sugar to taste and then freeze in popsicle containers. I've read you can add coconut milk to it which sounds good, too.
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what Chowswer said. But I'd add you have to make your redbean soup very sweet, that will keep the popsicle less hard. The sugar will lower the freezing temperature and give you a better texture.
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Thanks guys. Do either of you have a recipe for Red Bean Soup? I'm looking for one with milk in it.
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Here's one with milk in it but I've never used it.
http://thaifood.about.com/od/thaidesserts/r/beandessert.htm
If you can get rock candy (the type you add to chrysanthemum tea), it adds a different flavor to it, for some reason, but I grew up w/ regular sugar and am used to it. The one I make is probably most like this one w/out the lotus seeds. The key is to taste.
http://www.dianasdesserts.com/index.c...
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I don't use a recipe. It's so simple.
Just get a bag, pick it over and rinse with cold water. Then cover with cold water, with at least an inch more water over the bean line. Bring to boil and let simmer until the beans are soft. Then add sugar, half a cup at a time until you get to the sweetness you like. Throughout the cooking, if you find there isn't enough water, then add more. If at the end you have too much water, well, boil longer. It doesn't really matter if your beans overcook since you want to make it into a popsicle anyways.
Then pour in coconut milk or cream at the end if you want it creamier.
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Exactly--it's all in tasting. I was wondering how the coconut milk would freeze with it, though. Good point about picking through the beans, too. I have forgotten and gotten some crunchy toothbreaking (not literally) bites.
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