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Coconut Red Bean Pudding

Course Dessert
Cuisine Chinese
Keyword azuki bean, chinese, chinese new year, coconut milk, pudding, red bean
Author Lokness

Ingredients

  • cups water (divided into 1½ cups, ¼ cup and ½ cup, plus more for kettle)
  • 165 grams rock sugar
  • tablespoons pure water chestnut flour
  • ½ cup plus 2 tablespoons cornstarch
  • 200 ml canned coconut milk
  • 60 ml canned evaporated milk
  • Pinch of salt

Red Beans:

  • 150 grams dried red beans (azuki beans)
  • 150 grams rock sugar

Instructions

  • The night before, rinse and wash the red beans. Place them in a large bowl. Add water till 2-inch above the beans. Soak overnight.
  • Choose your desire container(s). I used an 8x6 airtight glass container.
  • Fill a kettle with water and bring to a boil. Turn to low heat and keep warm once boiling.
  • The next day, rinse the red beans under water again. Transfer to a medium pot. Add enough water till 1-inch above the beans. Bring to a boil over medium-high heat. Once boiling, drain. Fill with the hot water in the kettle till 1-inch above the beans. Bring to a boil again over medium-high heat.
  • Turn the heat to medium-low. Cook for 40 minutes, shaking the pot occasionally to move the beans around. Add the rock sugar and cook until melted. Cook the beans until they are soft inside and cooked through, about 2 – 15 more minutes. The water level should be just above the beans when finished, if needed, add more hot water during the cooking process.
  • When finished, turn off the heat and cover the pot with a lid. Let them sit for 30 minutes. Separate the beans and liquid by draining through a sieve. Set aside.
  • In another medium pot over medium heat, add 1½ cups water and the rock sugar. Cook until the sugar is melted. Add coconut milk, evaporated milk, ¾ cup reserved red bean water, and ¼ cup water. Bring to a boil.
  • Meanwhile, in a medium bowl, add water chestnut flour and cornstarch. Add ½ cup water and whisk until smooth.
  • Once the coconut milk mixture is boiling, reduce heat to low. Stir the mixture with a wood spoon or strong spatula. While stirring, slowly add the water chestnut mixture. Keep stirring until mix well and smooth. Cook until the mixture starts to bubble and boil. Gently stir in the cooked red beans and mix. 
  • Transfer the pudding to the prepared container(s). Smooth the surface. Let the pudding come to room temperature. Cover with a lid or plastic wrap. Cool in the fridge for at least 5 hours before serving.

Notes

  1. How to tell if red beans are done? Squeeze a bean with your thumb and index finger. If the bean can be smashed easily and there is no hard part left inside. It is done. Make sure to test a few beans as some can cook little slower. On the other hand, you also don't want the beans to be overcooked. They will break apart and turn into thick soup.
  2. Rock sugar can take up to 5 – 8 minutes to melt depends on sizes.
  3. For storage, the pudding can be kept for 7 – 10 days in the fridge.
  4. I recommend using one large container for the pudding. When ready to serve, slice and serve.
  5. The pudding is rich, so a small chunk or two will be plenty for 1 serving.
  6. Rock sugar, water chestnut flour, and dried red beans can be bought from Chinese supermarkets or Amazon (this, this, and this).
  7. My favorite coconut milk brand is Aroy-D, like this.