Red Bean Pudding with Coconut Milk

Ingredients

Instructions

1. 1

   Soak Dried Red Beans in Water overnight, then drain.

2. 2

   Boil Dried Red Beans with fresh Water until very soft. Drain and lightly mash some beans, leaving others whole for texture.

3. 3

   Combine Rock Sugar, Agar-Agar Powder (for red bean layer), and Water (for red bean agar-agar mixture) in a pot. Heat until Agar-Agar Powder and Rock Sugar dissolve.

4. 4

   Add mashed and whole Dried Red Beans to the agar-agar mixture. Stir well.

5. 5

   Pour the red bean mixture into a serving mould. Let it cool slightly and set partially.

6. 6

   Combine Coconut Milk (for coconut layer), Granulated Sugar (for coconut layer), Agar-Agar Powder (for coconut layer), and Water (for coconut agar-agar mixture) in a separate pot.

7. 7

   Heat until Agar-Agar Powder and Granulated Sugar dissolve. Stir constantly.

8. 8

   Carefully pour the coconut milk mixture over the partially set red bean layer.

9. 9

   Allow the pudding to cool completely at room temperature, then chill in the refrigerator until fully set before serving.