Red Bean Pudding

Hong Kong Red Bean Pudding Recipe - Water Chestnut Flour, Coconut Milk, Evaporated Milk, and More

Region / culture: Hong Kong | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Red Bean Pudding is a popular and delicious dessert that originated in Asia. This sweet and creamy pudding is made with a combination of water chestnut flour, corn flour, evaporated milk, coconut milk, sugar, and red beans. It is a simple yet satisfying dessert that is perfect for any occasion.

History

Red Bean Pudding has been enjoyed for centuries in Asian countries such as China, Taiwan, and Hong Kong. It is often served during special occasions and celebrations, as it is believed to bring good luck and prosperity. The combination of creamy pudding and sweet red beans creates a unique and delightful dessert that is loved by many.

Ingredients

60 g of water chestnut flour
80 g of corn flour
100 ml of evaporated milk
200 ml of coconut milk
15 tbsp of granulated sugar
1000 ml of boiled hot water
40 g of canned red bean

How to prepare

Dissolve the sugar in hot water.
In a plain square container, mix the water chestnut flour and corn flour.
Add the evaporated milk and coconut milk, and mix well.
Pour in the boiling sugar water and stir until a paste forms.
Add the red bean and stir until well distributed.
Chill in the refrigerator until the paste is cooled down.
Cut into small square pieces, plate, and serve.

Variations

You can add other ingredients such as sago pearls, grass jelly, or sweet potatoes to the pudding for added texture and flavor.
For a vegan version, you can use plant-based milk alternatives such as almond milk or soy milk.

Cooking Tips & Tricks

Make sure to stir the pudding mixture constantly to prevent lumps from forming.

- Chill the pudding in the refrigerator for at least 2 hours to allow it to set properly.

- You can adjust the sweetness of the pudding by adding more or less sugar to suit your taste.

- For a creamier texture, you can add more evaporated milk or coconut milk to the mixture.

Serving Suggestions

Red Bean Pudding can be served chilled or at room temperature. It can be enjoyed on its own or topped with a dollop of whipped cream or a sprinkle of toasted coconut flakes.

Cooking Techniques

The key to making a smooth and creamy Red Bean Pudding is to constantly stir the mixture while cooking to prevent lumps from forming. It is important to cook the pudding over low heat to avoid burning the bottom.

Ingredient Substitutions

If you do not have water chestnut flour, you can substitute it with tapioca flour or cornstarch. You can also use regular milk instead of evaporated milk for a lighter version of the pudding.

Make Ahead Tips

You can make Red Bean Pudding ahead of time and store it in the refrigerator for up to 2 days. Simply cover the pudding with plastic wrap to prevent it from drying out.

Presentation Ideas

You can cut the Red Bean Pudding into different shapes using cookie cutters for a fun and festive presentation. You can also garnish the pudding with fresh fruits or mint leaves for a pop of color.

Pairing Recommendations

Red Bean Pudding pairs well with a hot cup of tea or coffee. It can also be served alongside other Asian desserts such as mango sticky rice or coconut pudding.

Storage and Reheating Instructions

Store any leftover Red Bean Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the pudding for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Red Bean Pudding contains approximately 200 calories.

Carbohydrates

Each serving of Red Bean Pudding contains approximately 30g of carbohydrates.

Fats

Each serving of Red Bean Pudding contains approximately 8g of fats.

Proteins

Each serving of Red Bean Pudding contains approximately 3g of proteins.

Vitamins and minerals

Red Bean Pudding is a good source of calcium, iron, and vitamin C.

Alergens

Red Bean Pudding contains dairy (evaporated milk, coconut milk) and may contain gluten (corn flour). It is not suitable for those with dairy or gluten allergies.

Summary

Red Bean Pudding is a delicious dessert that is relatively low in calories and provides a good amount of carbohydrates, fats, and proteins. It is a great treat to enjoy in moderation.

Summary

Red Bean Pudding is a delightful and creamy dessert that is easy to make and perfect for any occasion. With its sweet red beans and smooth pudding texture, it is sure to be a hit with your family and friends. Enjoy this delicious treat and savor every bite!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, back when I was just a young girl living in a small village nestled in the lush countryside. I had always loved to cook, even from a young age, and I would often spend hours in the kitchen experimenting with different ingredients and flavors.

One day, while rummaging through an old dusty cookbook that had been passed down through generations in my family, I stumbled upon a recipe for Red Bean Pudding. The pages were yellowed and frayed, with handwritten notes scribbled in the margins. The recipe itself was simple yet intriguing, calling for only a handful of ingredients – red beans, coconut milk, sugar, and a hint of cinnamon.

I had never heard of Red Bean Pudding before, but something about it piqued my curiosity. I could almost taste the creamy texture of the pudding, with the subtle sweetness of the red beans mingling with the richness of the coconut milk. I knew I had to give it a try.

I gathered the ingredients together, carefully measuring each one out as I followed the instructions in the cookbook. As the pudding simmered on the stove, filling the kitchen with a warm, comforting aroma, I felt a sense of contentment wash over me. This was more than just a recipe – it was a connection to my past, to the generations of women who had come before me, each one passing down their knowledge and wisdom through the simple act of cooking.

When the pudding was finally ready, I scooped a generous portion into a bowl and took a tentative bite. The flavors exploded on my tongue, the creamy sweetness of the red beans blending perfectly with the coconut milk and cinnamon. It was unlike anything I had ever tasted before, a symphony of flavors that danced across my palate.

From that moment on, Red Bean Pudding became a staple in my kitchen. I would make it for special occasions, for family gatherings, or simply as a comforting treat on a cold winter’s night. Each time I made it, I would think back to that day in the kitchen, to the feeling of discovery and excitement that had filled me as I tried something new.

Over the years, I would tweak the recipe here and there, adding a pinch of this or a dash of that to make it truly my own. But the core of the recipe – the red beans, the coconut milk, the sugar, and the cinnamon – remained the same, a constant reminder of where it all began.

As I grew older and my own children and grandchildren began to show an interest in cooking, I would pass down the recipe for Red Bean Pudding to them, just as it had been passed down to me. I would watch with pride as they recreated the dish in their own kitchens, adding their own unique twists and flavors to make it their own.

And so, the tradition continued, each generation adding their own chapter to the story of Red Bean Pudding. It was more than just a recipe – it was a link to the past, a reminder of the love and care that went into each dish, a symbol of the bond that held our family together through the simple act of cooking.

And as I sit here now, reflecting on the years that have passed, I am grateful for the simple joy that Red Bean Pudding has brought to my life. It is more than just a dish – it is a memory, a connection, a piece of my heritage that I will carry with me always.