Coconut Red Bean Pudding 椰汁紅豆糕

Before I start my entry on Taiwanese style fried bee hoon, I want to share with you a dessert that I made yesterday - Coconut Red Bean Pudding 椰汁紅豆糕.

If you are a red bean lover, you would love this! This traditional Cantonese dessert is easy to make and serves as a perfect after dinner snack. It is also great for a pot-luck or dinner party.

Ingredients
100g red beans
100g corn starch
400ml coconut milk
100ml evaporated milk
700ml red bean water/water
150g sugar

Method
Soak red beans for an hour and cook in water till the beans are soft (same method as cooking red bean soup). Strain red beans and keep both red beans and water for use later. You can use leftover red bean soup as well.

Mix coconut milk, evaporated milk and corn starch in a bowl and stir well.

Re-heat the red bean water. Switch to low heat, pour in cornstarch mixture and stir in one direction till thicken. Keep stirring to prevent lumps forming. Turn off fire and stir in the red beans.

Pour mixture into a mould/baking tray that has been rinsed with cold water. Let it cool and refrigerate for 2-3 hours. Invert pudding onto a plate, cut and serve.