🤤 Red Bean Popsicles: A Mother’s Day Special! (紅豆雪條)

By Made With Lau · 480 min

Ingredients

Instructions

1. Measure the red beans and pick out any broken ones.
2. Wash the beans three times, changing the water each time. Drain.
3. Cover the beans fully with cold water and soak for 6 to 8 hours or overnight at room temperature. They are ready when they have swollen and lightened in colour.
4. Rinse the beans, drain them and put them in a clean pot. Add water, either cold or already boiling.
5. Bring to a boil on high heat with the lid on, then reduce the heat until barely simmering and stir briefly.
6. Simmer for 1 hour with the lid on, keeping it gently bubbling.
7. The beans are ready when a bean pinched between your fingers squashes and its inside bursts out.
8. Add the sugar and stir until dissolved, about 2 minutes.
9. Mix the tapioca starch with water in a separate bowl until dissolved. Turn off the heat, stir in the slurry and stir until the soup thickens.
10. Let the pot cool for about 1 hour.
11. When the soup is cool enough to handle, add the milk and the coconut milk, shaking the can first to mix it well.
12. Blend at medium speed for 30 seconds, or less for a chunkier texture, or for longer for a smoother one. Optionally reserve some whole beans to stir in after blending.
13. Fill popsicle molds with the blended soup and add the lid. Insert the sticks individually once the pops are mostly set, if needed.
14. Freeze on a flat, stable surface for at least 6 hours until completely set.
15. Dip each mold briefly into boiling water until the popsicle loosens, then unmould.

Summarized from Made With Lau's video. Watch it for the details.

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MilkBrown sugarCoconut milkRed bean