Sweet pudding flavored with rich coconut milk and filled with tender red beans. Perfect way to celebrate the Chinese New Year with your families and friends!
Chinese New Year is coming up on the 28th. Are you celebrating CNY? If you are not sure what the story is behind CNY and how you can celebrate, here is a cute little video to tell you more about it:
This year, Bryan and I will keep it simple. The only thing I am doing is making this Coconut Red Bean Pudding 椰汁紅豆糕. This fits into the New Year’s celebration because red is the lucky color for Chinese. The pudding is a light pink color with red beans evenly distributed throughout. Also, the pronunciation for the word “pudding”(糕) in Cantonese is exactly the same as the word “high”(高) in Cantonese. Therefore, eating this pudding symbolizes achieving a higher and higher position in one’s career (步步高陞).
This recipe is from a family friend, Auntie Chiu. Auntie Chiu and my dad are long time friends. Growing up, we went to Auntie Chiu’s home every Chinese New Year. I have always enjoyed all the delicious snacks and treats that Auntie Chiu and her husband made. When I was brainstorming for a CNY recipe a couple months ago, Auntie Chiu’s pudding popped right into my mind.
This coconut red bean pudding is a cold sweet dish, kind of like jello. It’s flavored with coconut milk and sweet red beans. The pudding is soft and delicate in texture, but rich in flavors. You get the fragrant coconut flavors and nice bites from the sweet red beans. It can be made 1 week ahead of time. It’s the perfect sweet to share with your families and friends during CNY.
Do you remember last year a group of amazing food bloggers and I come together and did virtual Chinese New Year Cookie Party? We are taking this up a notch this year with not just cookies, but sweets too! We are calling it the “Sweet Lunar New Year Party”. Check out all these tasty CNY recipes!
Join us and tag your pictures on Facebook, Twitter and Instagram.
#SweetLunarNewYear for your CNY sweets (and #ChineseNewYearCookieParty for cookies)
Almond Orange Spiral Cookies by Butter & Type
Baked Coconut Walnut Sticky Rice Cake by Jeanette’s Healthy Living
Black Sesame Cream Puffs by Pink Wings
Black Sesame Shortbread Cookies by Little Sweet Baker
Candied Ginger (Mut Gung) by Plant Crush
Cashew Nut Cookies by Anncoo Journal
Cashew Nut Cookies by Roti n Rice
Chick Egg Tarts by Dessert Girl
Chinese Peanut Cookies by Wok & Skillet
Gluten-Free Chinese Almond Cookies by Grits & Chopsticks
Ice Cream Mooncakes by Brunch-n-Bites
Indonesian Honeycomb Cake (Bingka Ambon) by What To Cook Today
Korean Caramelized Sweet Potatoes (Goguma Mattang) by What Great Grandma Ate
Korean Tea Cookies (Dasik) by Kimchimari
Mini Peanut Puffs (Kok Chai) by Malaysian Chinese Kitchen
One Bite Pine Nut Cookies by Yummy Workshop
Orange Scented Sweet Red Bean by Lime and Cilantro
Pineapple Cookies (Nastar) by V for Veggy
Red Bean Soup by Nut Free Wok
Snow Fungus Soup by Vermilion Roots
Sweet Rice Balls with Peanut Butter (Tang Yuan) by Omnivore’s Cookbook
Sweet Sticky Cakes (Kuih Bakul) by Lisa’s Lemony Kitchen
Thousand Layer Cake (Lapis Legit) by Daily Cooking Quest
Three Color Dessert (Che Ba Mau) by The Viet Vegan
Vietnamese Steamed Rice Cakes by A Taste of Joy and Love
Year of the Rooster Mochi by Thirsty for Tea
Coconut Red Bean Pudding
- 2¼ cups water (divided into 1½ cups, ¼ cup and ½ cup, plus more for kettle)
- 165 grams rock sugar
- 3½ tablespoons pure water chestnut flour
- ½ cup plus 2 tablespoons cornstarch
- 200 ml canned coconut milk
- 60 ml canned evaporated milk
- Pinch of salt
- 150 grams dried red beans (azuki beans)
- 150 grams rock sugar
- The night before, rinse and wash the red beans. Place them in a large bowl. Add water till 2-inch above the beans. Soak overnight.
- Choose your desire container(s). I used an 8x6 airtight glass container.
- Fill a kettle with water and bring to a boil. Turn to low heat and keep warm once boiling.
- The next day, rinse the red beans under water again. Transfer to a medium pot. Add enough water till 1-inch above the beans. Bring to a boil over medium-high heat. Once boiling, drain. Fill with the hot water in the kettle till 1-inch above the beans. Bring to a boil again over medium-high heat.
- Turn the heat to medium-low. Cook for 40 minutes, shaking the pot occasionally to move the beans around. Add the rock sugar and cook until melted. Cook the beans until they are soft inside and cooked through, about 2 – 15 more minutes. The water level should be just above the beans when finished, if needed, add more hot water during the cooking process.
- When finished, turn off the heat and cover the pot with a lid. Let them sit for 30 minutes. Separate the beans and liquid by draining through a sieve. Set aside.
- In another medium pot over medium heat, add 1½ cups water and the rock sugar. Cook until the sugar is melted. Add coconut milk, evaporated milk, ¾ cup reserved red bean water, and ¼ cup water. Bring to a boil.
- Meanwhile, in a medium bowl, add water chestnut flour and cornstarch. Add ½ cup water and whisk until smooth.
- Once the coconut milk mixture is boiling, reduce heat to low. Stir the mixture with a wood spoon or strong spatula. While stirring, slowly add the water chestnut mixture. Keep stirring until mix well and smooth. Cook until the mixture starts to bubble and boil. Gently stir in the cooked red beans and mix.
- Transfer the pudding to the prepared container(s). Smooth the surface. Let the pudding come to room temperature. Cover with a lid or plastic wrap. Cool in the fridge for at least 5 hours before serving.
- How to tell if red beans are done? Squeeze a bean with your thumb and index finger. If the bean can be smashed easily and there is no hard part left inside. It is done. Make sure to test a few beans as some can cook little slower. On the other hand, you also don't want the beans to be overcooked. They will break apart and turn into thick soup.
- Rock sugar can take up to 5 – 8 minutes to melt depends on sizes.
- For storage, the pudding can be kept for 7 – 10 days in the fridge.
- I recommend using one large container for the pudding. When ready to serve, slice and serve.
- The pudding is rich, so a small chunk or two will be plenty for 1 serving.
- Rock sugar, water chestnut flour, and dried red beans can be bought from Chinese supermarkets or Amazon (this, this, and this).
- My favorite coconut milk brand is Aroy-D, like this.
Thank you for taking your time and reading a long post!
Wish you a wonderful ROOSTER year! 雞年快樂!
Kung Hei Fat Choi! 恭喜發財!
May you be promoted to a higher and higher position in your career! 步步高陞!
*P.S. I want to thank Auntie Chiu for sharing her recipe and all the tips. Thank you!