Coconut Layer Red Bean Pudding Recipe

Coconuts powder,red beans, coconut juice, gelatin sheets,sugar

1. Rinse the red beans and soak them in water for a full day (I soaked them for about 8 hours). 
2. Place the red beans in a pot with enough water, and bring to a boil over high heat.3. Reduce the heat to medium and simmer for 30 minutes, adding some sugar halfway through. 4. Turn off the heat when most of the water has evaporated. 
5. Add coconut juice while it's still hot, along with coconut powder, and mix well. 
6. Soften the gelatin sheets in icy water. 
7. When the red beans have cooled to a warm temperature, add the softened gelatin sheets. 
8. Allow the mixture of red beans and ingredients to cool completely before placing it into a container. 
9. Refrigerate for 3 hours until firm, then cut into pieces and enjoy! 
Ingredients 
Red beans 50 grams, water 3 cups, agar






5-8 grams, cornstarch 30 grams, sugar 60 grams, coconut milk 1 cup

1. Soak the agar in cold water until soft.2. Rinse the red beans and add 3 cups of water to a pot, cooking until the red beans are tender (do not overcook). 3. Reserve the cooked red beans and the cooking liquid about 280 ml, then stir in sugar until dissolved.

4. Drain the softened agar, adding it to step 3 while heating and stirring until fully melted. 
5. Mix cornstarch with 40 ml of cold water, add to step 4, and continue to heat while stirring until thickened; turn off the heat. 
6. Add coconut milk and mix well. 
7. Pour into a mold and chill until set before serving. 
Serving: 12 portions
Ingredients 
Red beans 150 grams, gelatin 60 grams, granulated sugar 300 grams, boiling water 600 ml,ice cubes 450 grams, coconut cream 200 ml, three-in-one milk 200 ml, fresh milk 200 ml 1. Rinse the red beans and place them in a container with enough water to cover the surface. Steam for 2 hours, then drain and set aside.

2. Mix the gelatin and sugar in a mixing bowl using an electric mixer until they are fully dissolved, then add the ice cubes and stir until melted.

3. Mix cornstarch with 40 ml of cold water, add to step 2 while heating and stirring until thickened; turn off the heat.

4. Finally, mix in the coconut cream, three-in-one milk, and fresh milk, then add the steamed red beans and stir well.
5. Pour the mixture into a mold and chill until set, then invert it out of the mold, cut into diamond shapes, and serve with condensed milk.
Ingredients

Red beans 140 grams, coconut cream 200 ml, agar 5-10 grams, sugar to taste 1. Rinse the red beans and soak them in water for more than 2 hours. 2. Place the soaked red beans with their soaking liquid into a pot, bring to a boil over high heat, then reduce to low and simmer for 40 minutes until soft. 
3. Soften the agar in cool water beforehand. 
4. Strain out the red beans from the cooking liquid, add this liquid along with coconut cream and softened agar to a pot and heat until the agar melts.






5. Add the cooked red beans back into the pot, taste and adjust the sweetness by adding sugar as needed.

6. Pour the coconut bean soup into a container and chill it until set; refrigerate.

7. Once chilled and solidified, invert out of the container, cut into small pieces, serve with condensed milk alongside.
2. Pour the soaked red beans with water into a pot and bring to a boil, then reduce heat and cook for 40 minutes until the red beans are soft.
3. Prepare agar by soaking it in cold water beforehand.
4. Strain the cooking liquid from the red beans. Combine the red bean liquid, coconut milk, and softened agar in a pot and heat to melt the agar.
5. Add the cooked red beans to the heated coconut milk and agar mixture, then add an appropriate amount of sugar for seasoning.
6. Pour the coconut bean soup into a container, let it cool, and refrigerate.
7. Use coconut juice 8.use red beans 9.make pudding 10.add condensed milk 11.together to eat Eat together