椰汁紅豆糕Coconut and Red Bean Jelly Cake

Prep 15 min·Cook 50 min·Rest 5 h

1. 1You're here
   Step 1.

   Soak the red beans for 3 hours or overnight. Drain.

   150 g Red (adzuki) beans

   3 h
2. 2
   Step 2.

   Cover with the water, bring to the boil and simmer gently for 35–45 minutes until tender but still whole. Drain, stir in the 50 g sugar while hot and leave to cool.

   150 g Red (adzuki) beans1 l Water (for the beans)50 g Sugar (for the beans)

   40 minSlow-simmer soup

   Wok-chan's tip鑊仔貼士

   Simmer gently: a rolling boil bursts the skins and clouds the jelly.
3. 3
   Step 3.

   Sprinkle the gelatine over the cold water and leave for 5 minutes to swell.

   30 g Powdered gelatine150 ml Cold water

   5 min
4. 4
   Step 4.

   Heat the coconut milk, milk, sugar and salt until steaming but not boiling. Take off the heat, add the soaked gelatine and stir until completely dissolved.

   400 ml Full-fat coconut milk300 ml Whole milk90 g Sugar1 pinch Salt30 g Powdered gelatine

   Wok-chan's tip鑊仔貼士

   Boiling weakens gelatine, so keep it below a simmer.
5. 5
   Step 5.

   Leave to cool, stirring now and then, until lukewarm and just starting to thicken. Stir in the red beans.

   150 g Red (adzuki) beans

   Wok-chan's tip鑊仔貼士

   If the liquid is still hot, the beans sink to the bottom; slightly thickened, they stay suspended.
6. 6
   Step 6.

   Pour into an 18–20 cm square tin lined with cling film and chill for at least 4 hours until set. Cut into squares with a wet knife.

   150 g Red (adzuki) beans400 ml Full-fat coconut milk

   4 hMoulding