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Sweet Red Beans with Coconut Cream Recipe

Sweet Red Beans with Coconut Cream Recipe

Sweet Red Beans with Coconut Cream Recipe

This favourite Chinese dessert is believed to be very nutritious. As it is quite filling, it is sometimes served as a snack between meals or with afternoon tea.

Ingredients :

  • 1 cup (200 g) dried red adzuki beans (see note), soaked in water for 1-2 hours, then drained
  • 4 cups (1 litre) water 3/4 cup (150 g) sugar
  • 5 pandanus leaves, tied in a knot
  • or 1/2 teaspoon pandanus essence 1/2 cup (125 ml) coconut cream

Method :

  1. Cover the drained adzuki beans with the water in a pot and bring to a boil. Reduce the heat and simmer over low heat, uncovered, for 40 minutes until the beans are very soft.
  2. Add the sugar and pandanus leaves or essence, stir gently and cook for another 10 minutes. Remove from the heat and discard the pandanus leaves, if using. Ladle the sweetened beans into individual bowls and serve warm, topped with a swirl of fresh coconut cream.

Note : Do not confuse small red adzuki beans with the much larger red kidney beans which do not work as well for this recipe. Adzuki beans are sold dried and need to be soaked before using. Cooked, sweetened adzuki beans are available canned in supermarkets.

Serves 4-6
Preparation time : 15 mins
Cooking time : 50 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Chilled Almond Jelly with Lychees or Longans Recipe”