This Memorable Dish is a derivative of a popular Chinese dessert, red bean soup. It is made from boiling red beans or adzuki beans into a soup sweetened with sugar. Actually, I’m not too crazy about this ubiquitous dessert that can be found at every Cantonese restaurant. Maybe it’s because we tend to get it as a complimentary dessert when we order a set meal. That’s why I’m a little bored by it. However, I love red bean popsicles!
Red bean popsicles trigger fond memories of hot summer days in Hong Kong when my mom made them for us as kids. Believe it or not, I still have her original popsicle molds—these plastic molds have lasted for over 30 years! I find that the plastic popsicle molds nowadays are not as durable. I bought new ones a couple of years ago and they cracked already.
Since red bean soup itself is not a favourite dessert of mine, I don’t have the inclination to boil the red beans for this recipe. 😛 Inventive entrepreneurs have allowed me to recreate this Memorable Dish with their canned sweetened red bean paste. How convenient!
My recipe for red bean popsicle has coconut milk in it. Some Chinese restaurants do serve a contemporary version of red bean soup with coconut milk. I tend to like this version better. This super easy popsicle recipe uses only three ingredients.
- 1 cup canned sweetened Red Bean Paste
- 1/2 cup of Condensed Milk
- 1 cup of Coconut Milk
- Blend all the ingredients together in a blender.
- Fill the popsicle molds.
- Freeze for at least 6 hours or overnight.
My recipe is based on my own popsicle molds with a little extra leftover. Adjust the amount of ingredients accordingly for your own molds.