Ingredients
1/2 cup adzuki red beans
4 cups water
1 cup coconut milk
1/2 tablespoon cornflour
1/2 cup Natvia
1/8 teaspoon salt
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Electric butter churn — artisan butter from cream in minutes
You're reading one of recipes available free. Full library with Gastronome.
Soak the beans overnight in plenty of cool water. The next morning, drain off the water, rinse the beans and drain again. Place the beans together with 4 cups of water in a pot. Bring to boil, and then turn down the heat. Cover and simmer for approximately 1.5 hours until the red bean soup mixture is reduced to just 2 cups. Add Natvia and stir while bringing mixture to boil. Reduce heat to a simmer again. Mash the beans against the side of the pot with a spatula or spoon until the texture of the red bean soup is thick and lumpy. In a bowl, add salt and cornflour to coconut milk and stir thoroughly until there are no more lumps. Add the coconut milk solution gradually into the red beans, stirring until well-mixed. Remove from heat. When the mixture has cooled down, give it a thorough whisk, then pour into ice cream moulds and freeze for 6 hours or until firm.