Hello everyone, hope your day has been joyful so far! 🤗
I love red beans and they have been used in many of our traditional desserts in South East Asia. Red bean is known as a good source of iron, phosphorus, potassium and plenty of phytonutrients. They're such an excellent source of low fat protein and dietary fiber for our meals. 😁👍
Today, I made Red bean bread 🍞 to dip with red bean dessert. 🥣
Steps to prepare red beans:
1. If you don’t have a pressure cooker, soak red beans overnight and boil in pot until soft. (Just boil with water first and then add sugar later because sugar makes it much harder to soften beans up).
2. If you have pressure cooker, in 30 mins, you will have soften bean soup.
So I used cooked beans to make desserts and bread.
🍞Red bean bread recipe:
1. Purée 360g of cooked red beans. Add a bit of any starch (I used potato starch) to make a thick and gooey paste.
2. In a mixing bowl: add 300g bread mix (I used the grain free, gluten free bread mix), 100ml plant based milk, 30g vegan butter, and 2 oz vegan liquid egg.
3. Mix 4g Yeast with water and a tsp of brown sugar and wait for 20 mins for it frothy.
4. Mix everything together, cover bowl and let bread rise. (1-2 hours).
Sprinkled with sesame seeds and baked at 375F for 40 mins and you get red bean bread. 🍞😋👍
🥣Red bean dessert recipe:
1. Transfer the rest of the cooked beans and liquid to pot, bring to medium heat to make soup.
2. Add 1 cup of coconut milk and one tbsp of brown sugar.
3. Optional: tapioca
You can eat it hot or cold as dessert. I love when it is hot and dipping with bread makes such a comfort lunch/dessert. 😋
As always, be inspired, be joyful, take a picture and Enjoy it! 😋❤️
Sunday Dessert: Mildly Sweet Gluten-free Black Sesame Pudding with Snow fungus. 🌱😋❤️🌺
