Try, just try this red bean chia pudding—it might just convert you into a red bean dessert fan. Red bean is a key ingredient in many Asian sweets, from fragrant red bean-filled buns to red bean ice slushies. Often served in dessert houses across Malaysia, Singapore, and Hong Kong, sweet red bean soup is a classic. With the fragrance of pandan and coconut milk, and the sweetness of palm sugar, the original is hard to beat...but it's pretty heavy on the processed stuff. Instead, this version is a lightened-up twist, using chia seeds as a healthier alternative to sago without sacrificing texture and taste. As a bonus, this is also a completely gluten-free recipe for any celiacs out there.
YIELDS 4 servings
- 1 cup Adzuki Red Beans
- 4 tbsp Chia seeds
- 2 cups Soy milk
- 1/2 cup Coconut milk
- 2 tbsp Coconut sugar
- 6 cups Water
- 6 tsp Dessicated Coconut (optional)
- Rinse the red beans. Soak in boiling water for 10 minutes to reconstitute the red beans.
- While the beans are soaking, combine the milks. Add the chia seeds and let this sit in the fridge.
- Drain the beans and add 6 cups of water. Bring to a boil for 10 minutes, then simmer for 10-20 minutes. You can use a rice cooker or stovetop.
- Once slightly softened, remove from heat and drain. You might want to boil the beans for longer, depending on your preference.
- Use a spoon to stir in the coconut sugar and mash the beans lightly.
- Divide the red bean mixture into 4 glasses.
- Add the milk and chia seeds from step 1.
- Top with the desiccated coconut (2 tsp per cup).
You can eat this immediately or wait for it to cool further in the fridge.
This also works as a sweet breakfast. 😊Stir and enjoy!
Photo: Debbie Tan