I’ve tried quite a few red bean ice-cream recipes, including the Japanese style ‘Creamy Red Bean Popsicles‘ using Azuki red bean paste and heavy cream, and the ‘Red Bean Soup Popsicle‘ which really was a convenient way of using up my red bean soup. Now, I have the authentic Potong style red bean popsicle right here which uses condensed milk (use sparingly!) and blended red beans to mimic the taste of childhood.
To be honest, what makes red bean popsicles nice is the fact that they don’t taste like red beans or red bean soup anymore. The nicer popsicles are sweet, with a nicely ground texture of the beans that do not get stuck in the teeth. They are also creamy, without being overwhelmingly sweet and heavy. Very localised, very easy to digest – a godsent on the unbearingly hot days.
- Dried red beans: 1 cup
- Whole milk: 2 cups
- Condensed milk: 3/4 cup
- Soak red beans in water overnight.
- Drain red beans and transfer to a pot. Add water to cover the red beans.
- Bring water to a simmer. Continue boiling for 50min till just tender. Drain and leave to cool.
- Blend together red beans (save 1/4 cup for later) and milk till smooth.
- Add in condensed milk and blend till well-incorporated.
- Add in remaining red beans and pulse till desired consistency is achieved.
- Pour red bean mixture into ice-cream moulds. Freeze for 1hr.
- Insert ice-cream sticks into moulds. Leave to freeze for another 4 – 5hrs to set.
This recipe was kindly adapted from Omnivore’s Cookbook’s ‘Creamy Red Bean Popsicles‘.
12 popsicles or about 30 bite-sized (ice cube) mini popsicles