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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