Adzuki Bean & Coconut Milk Pudding
You might find mango pudding pretty easily, but not this refreshing yet healthy number.
Due to adzuki bean's natural sweetness, you really do not need to add in too
much sugar and that is one big plus point. It's one dessert that would help
your cheeks look rosy.
- 1 cup organic adzuki bean, soaked in hot water for 2 hours
- 2 cups corn flour
- 3 cups water
- 1/2 cup brown sugar
- 2 cups organic brown or white rice flour
- 2 cups coconut milk
- 2 cups full cream milk
- Boil the soaked adzuki bean for about 30 minutes. Cover it and simmer for another
10 minutes. Strain and place aside.
- Add corn flour into milk, mix well and make sure there is no clumps. Add in coconut
milk, water, brown rice flour and brown sugar. Stir well.
- Slowly cook mixture on medium high till just before it is boiling, then turn to medium low heat till it is thickened, stir in the cooked adzuki bean and remove from heat.
- Pout into dessert dishes or little moulds.
- Leave to cool then chill in the refrigerator.
- Serve as it is, or transfer it into your desired dishes.
- The milk can be replaced with soya milk if you wish.
- Adzuki bean can be mashed or blended if you prefer a more refined texture.
- You can slightly reduce the amount of water to make the pudding firmer, or vice versa.
- Every stove is different in terms of the high-to-low heat scale, so manually adjusting the heat is necessary at times.
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