Red Bean Ice Bars

Recipe: Red Bean Ice Bars红豆冰棒

Yields: 18 - 19 bars

Ingredients

1 cup dry red beans 4 cups water 1 - 2 pandan leaves (tie into a knot) *optional 100g to 150g castor sugar 100g coconut milk powder 100ml whipping cream 3 TBSP corn starch

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Wash and drain red beans. Soak red beans in water for 4 hours. Bring 4 cups of water, soaked red beans, and pandan leaves to a boil in a stockpot. Reduce heat to low, cover with lid and continue to simmer until red beans are tender, about 45 minutes.	2. Fish out red beans and put them in a bowl. Leave 400ml red bean soup in stockpot. Add water if soup is not enough.	3. Add coconut milk powder to stockpot. Whisk mixture until there is no visible powder.
4. Add sugar. Cook mixture over medium low heat until sugar dissolves.	5. Add about 420g cooked red beans back to the mixture.	6. Ladle ¼ cup mixture from stockpot into a large measuring cup. Add corn starch to cup, stir until incorporated.
7. Reduce heat to low. Stir in corn starch mixture to the mixture in stockpot. Keep stirring for about 30 seconds. Then, turn off the heat.	8. Let red bean mixture to cool for 10 minutes before adding whipping cream.	9. Allow red bean mixture to cool completely. Pour red bean mixture into ice bar molds then pop into freezer. Ice bars should be ready after 8 hours in freezer.

Notes

Red bean mixture needs to be sweet so that ice bars will not turn out tasteless.