Coconut red bean jelly is a refreshing, no-bake dessert loved for its creamy texture and subtle sweetness. Here’s an easy step-by-step guide to making it at home.
Ingredients:
- 200g canned or cooked red beans (drained)
- 500ml coconut milk (fresh or canned)
- 100g sugar (adjust to taste)
- 20g agar-agar powder (or 1 tbsp agar-agar flakes)
- A pinch of salt
Steps:
1. Prepare the red bean layer: Mash 150g red beans with a fork, leaving some whole for texture. Mix in 1 tbsp sugar and set aside.
2. Make the coconut base: In a saucepan, combine coconut milk, remaining sugar, and salt. Heat over medium until warm (do not boil).
3. Dissolve agar-agar: Sprinkle agar-agar powder into the coconut milk, whisking continuously until fully dissolved. Simmer for 2 minutes, then remove from heat.
4. Assemble the jelly: Pour half the coconut mixture into a mold. Let it set for 10 minutes, then add a layer of red beans. Pour the remaining coconut milk over the beans.
5. Chill and serve: Refrigerate for at least 2 hours until firm. Slice into squares and enjoy cold.
For extra flair, top with toasted coconut flakes or fresh mango. This versatile dessert is perfect for hot days or as a light after-dinner treat!
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