Category Archives: eats

Azuki (red bean) popsicles

August 18, 2011

I loved anything with red bean when I was growing up and I still do. My favourite was steamed red bean buns and sweet red bean soup (red beans boiled with sugar, lotus seeds, and orange peel). You can also find azuki /red bean squashed into a paste and used as stuffing in many Chinese foods, such as sticky rice balls, mooncakes, buns and red bean drinks/smoothies. It’s a very popular legume in the asian cuisine that is an excellent source of fiber + protein and rich in B vitamins.

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Source: Steamed red bean bun recipe from Rasa Malaysia

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Source: Red Bean soup recipe from Bread et Butter, mochi with red bean paste

Here’s my recipe for some creamy azuki (red bean) frozen popsicles:

  • 1 cup azuki/red beans
  • 1 cup coconut cream or coconut milk.
  • 1/4 cup milk or evaporated milk
  • 3/4 cup cane sugar or to taste. (Dissolve sugar in little water on the stove until it becomes syrupy.)

Step1: Soak the beans for an hour and then cook until soft (1 hour on low or in a pressure cooker for 15 mins). (More instructions on preparing azuki beans here)

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Step 2: Set aside 1/3 of the whole cooked beans. Blend the rest of the beans with coconut cream or milk and sugar syrup. Add the whole beans, some tapioca pearls (optional) and the whole beans.

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Step 3: Freeze and eat. Pour into popsicle molds and freeze.  Leftover red bean can be kept in the fridge as cold dessert or alternative breakfast porridge.

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There is a large variety of popsicle molds out now.  Here are the ones I have: Kinderville Ice Pop molds and Tovolo rocket pops.  Enjoy your ice pops. Yummy for the tummy.

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