Coconut red bean pudding

Redefining Recipes for the Digital Age

Ingredients

Wash red beans and soak overnight to reduce the cooking time later.
Discard the soaking water. Put the soaked red beans in half litre boiling water and boil for 30 minutes with lid ajar to prevent spilling.
Cooked red beans should be like this.
After boiling for 30 minutes keep the lid covered for another 10 minutes.
Mix coconut milk, milk and cornstarch thoroughly.
Boil sugar and water until sugar dissolved
Gradually add milk mixture to the boiling sugar water and keep stirring to prevent browning and sticking onto the sauce pan.
When the milky mixture thickened add red beans and keep stirring for another 3 minutes.
When the bean mixture thoroughly combined, turn off heat.
Pour mixture into the cool container and cool at room temperature. Chill in the refrigerator for at least 2 hours.
Remove pudding from the pan and serve.