Red Beans and Coconut Milk
Adzuki Beans are red beans that are used in all kinds of Oriental recipes. I remember eating them in mochi cakes, in buns, in soups, in moon cakes and in all other types of sweet desserts. I like them this way best.
Red Beans in Coconut Milk
1 C. dried Adzuki beans
1 C. Coconut milk
1-3 T. Sugar
toasted black and/or white sesame seeds
toasted sweetened coconut flakes
chopped candied ginger (optional)
sprinkle of salt
1. Cook the dried beans in water until almost al dente. They should be somewhat soft to the bite yet not falling apart.
2. Drain the beans and add 1 T. of sugar at a time, adjusting to your taste, add the salt, then 1/2 cup of the coconut milk. Let simmer together for about 10 minutes until most of the coconut milk has evaporated. Taste again for sugar.
3. Warm the rest of the coconut milk slightly. Spoon the beans into bowls, dress with toasted coconut, sesame seeds, sprinkle of salt, candied ginger and drizzle with a bit more of the warmed coconut milk. This makes a great dessert! I loved it as a child and still do.
*Note: Mung beans can also be substituted for the Adzuki beans.
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