What do you do with a pot of leftover red bean soup? It would be a total waste to throw it away. If you live in a warm and humid country like mine, sweet dessert leftovers like this usually do not fail to make for a good and refreshing chilled treat.
Back then, my gynecologist was persuading me to eat more ice-cream to boost my baby’s weight inside the tummy. That was why I bought the Potong ice-cream mix from the supermarket, with mango, durian, red bean, burbur chacha, corn and jackfruit flavours. Disappointingly, these commercial popsicles do not stand the test of time; the stark absence of the authentic fruity flavours such as those of the past cannot be ignored. I greatly miss the thirty to forty cents red bean popsicles that I used to grab from my neighbourhood mama shop – they were thick in flavours and chock full of red beans.
Since my gynecologist gave me the green light to indulge in such icy cold treats, I decided to make my own red bean ‘Potong’ ice-cream to munch into, a last bit of effort I could offer to the little one to increase his weight before birth back then. I must say, they taste really good – almost like the ones I used to have in the past. In fact, I must say, red beans do taste a lot better as popsicles than they are as dessert soups! 😛
Yummy… it is a great way to reminisce the good memories of my childhood. I will definitely try this again next time!
- Simply follow the recipe in my previous blog post ‘A Bowl Of Red Bean Soup With Sweet Glutinous Rice Balls‘.
- Add about 1 – 2 tbsp more rock sugar into the soup before removing from heat.
- Leave soup to cool in the refrigerator for 3 hrs till soup becomes thickened.
- Pour the chilled soup into a popsicle container. Leave to freeze overnight and voila!