You’re head-over-heels-in-love with these ingredients. You just couldn’t have enough of it! When it comes to cooking with them, you couldn’t stop adding them into the dish! Maybe another little sprinkle here…okay another quirt there…ah! Last handful, I promise…
That’s what happened when Jacky made his first sets of Coconut Popsicles.
We invited our friends over for dinner and decided to make some Coconut Popsicles.
Jacky, a huge coconut fan, added handful after handful of coconut flakes into the molds. Pretty much until I told him to stop (he still added an extra handful there).
Near the end of dinner, we were thrilled to pull out those killer Coconut Popsicles.
We quickly took our first bite. Then, dead silence.
We all stopped and looked at each other. When we looked at Jacky’s face, we all burst out laughing till our bellies hurt.
They seriously tasted like Frozen Coconut Flakes On a Stick……..
I applauded him for his adventurous spirit to experiment with these extra-intensive, ultra-killer coconut ice bombs. But, don’t worry. As much as we love Adzuki Beans, we’re easy on the beans this time. 😉
Normally, we need to pre-soak the Adzuki Beans before cooking (preferably overnight). Then, simmer for hours on the stove until tender, while we tend the pot.
Why we love making adzuki beans with our pressure cookers:
Convienient – no pre-soaking required
Less tending work
What we look for in delicious Adzuki Beans or Red Bean Popsicles?
Full of Nutty Beans – we like our popsicles packed with beans to add flavor & texture (and because we love them so much!)
Evenly Cooked Beans with Great Texture – tender but not falling apart or mushy, not tough or hard
Flavorful – strong sweet & nutty Adzuki bean flavors; hints of coconut milk fragrance; right level of sweetness; can’t be watery
Great Overall Texture – frozen coconut milk mixture contrasting with a bit of chew & creamy texture from the beans
Adzuki beans originated from Japan, and are well-loved in East Asian cuisines. Also known as aduki, azuki beans, or red beans. They’re small, dark red with a distinctive white line, oval, strongly sweet & nutty.
Though Adzuki beans can be enjoyed in both savory and sweet dishes, they’re mostly used in sweet snacks, pastries, and desserts.
Popsicle Molds – this reusable Popsicle mold is BPA-free, budget-friendly, and easy to wash. Plus, we like how we can take out the exact numbers of ice pops we wanted instead of bringing out the whole tray from the freezer.
1. Sweetness: Since freezing will decrease the level of sweetness, when you taste test in Step 3, don’t be surprised if you feel the Adzuki Beans Coconut Liquid Mixture is overly sweet. The sweetness will dramatically reduce when frozen.
2. Adjust to Your Sweet Preferences: We tested with different amounts of Chinese brown sugar in pieces 冰片糖 for this Adzuki Beans Coconut Popsicles Recipe. 3 pieces of sugar (~70 grams each) is our sweet spot.
So, adjust accordingly to your sweet tooth: 😉
2.5 pieces of sugar – Light & mildly sweet
3 pieces of sugar – Just the right level of sweetness for us
3.5 pieces of sugar – For those with a sweet tooth
3. Extra Creamy Texture: In Step 3, press the beans with a wooden spoon while they are boiling in the pressure cooker.
4. Speed Up the Cooling Process: You can cool down the adzuki beans mixture faster by placing it inside a mixing bowl in a water-bath (ice/cold water in a large sauce pan).
Rinse Adzuki Beans: Rinse 240g adzuki beans under cold running tap water. Drain well.
Pressure Cook Adzuki Beans: Place rinsed adzuki beans and 5 cups of cold running tap water into the pressure cooker. Close lid and cook at High Pressure for 20 minutes. Turn off the heat and Natural Release for 15 minutes. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open the lid carefully.
Thicken & Sweeten Adzuki Beans Mixture: Turn heat to medium (Instant Pot: Press sauté button). Add 2.5 – 3.5 pieces of brown rock sugar into the pressure cooker depending on your preference (see notes). Let the sugar melt and the mixture boil for roughly 10 minutes. Stir occasionally. Mix in 200 ml coconut milk and give it a final taste test. It is normal to taste overly sweet, as freezing will dramatically reduce the sweetness. Mix the cornstarch with water and mix it into the adzuki beans mixture one third at a time. Turn off the heat.
Cool & Freeze Adzuki Beans Coconut Popsicles: Let the adzuki beans mixture cool down completely in a large mixing bowl (see note) and fill the Popsicle molds. Place into freezer for roughly 6 hours before serving!
Serve: Run the frozen popsicles under cold running tap water for easier removal of the mold. Enjoy!
1) Extra Creamy Texture: In Step 3, press the beans with a wooden spoon while they are boiling in the pressure cooker.2) Sweetness Preference: adjust the level of sweetness according to your taste and use 2.5 pieces of sugar – mild & lightly sweet 3 pieces of sugar – just right for us 3.5 pieces of sugar – if you have a sweet tooth3) Speed up the cooling process: Cool down the adzuki beans mixture faster by placing it in a mixing bowl in a water-bath (ice/cold water in a large sauce pan).*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
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