Coconut Milk Red Bean Cake

Coconut Milk Red Bean Cake

1. Wash the red beans and add water.

2. Soak for a whole day (I have soaked for 8 hours in the picture).

3. Put the red beans into the pot, add enough water, and bring to a boil.

4. Turn to medium heat for 30 minutes, and add some sugar to it midway.

5. When the water in the pot is about to boil out, turn off the heat.

6. Add coconut water over the heat.

7. Add coconut flour and mix well.

8. Soak the gelatin tablets in ice water to soften.

9. When the red beans are cold and warm, put them in.

10. Wait for the red beans to cool thoroughly after adding the ingredients.

11. Put it in the crisper.

12. Refrigerate for 3 hours before eating.

13. Cut into pieces when serving.

Tips:

I thought the red beans would be easy to cook after soaking for a whole day. I didn’t expect to cook them for half an hour. It is recommended to cook the red beans in a pressure cooker. The ratio of gelatine slices to coconut juice is 320ml to 3 slices of gelatine slices, with coconut added. The red bean cake with powdered coconut milk has a rich coconut fragrance and is delicious.