Adzuki Bean and Coconut Milk Agar-Agar - Jazzed Up Vegan Pudding

Whilst making the coconut milk agar-agar, I also made the plan to finish off the last bit of leftover cooked adzuki bean from the adzuki bean porridge. I've kept it in the fridge all that time and it still tastes fine when I tested it so I will add it to a big portion of the agar-agar.

Obviously, with the same recipe for the agar-agar, just slightly different in preparing the moulds and when pouring the liquid into the moulds.

Prior to adding the cooked adzuki bean, I added 2 teaspoons of melted palm sugar to the beans and mixed well.

1 bag of agar-agar strips (20g)
900ml water
200ml coconut milk
Brown sugar (I've used about 80g)
4 sprigs of screw pine leaves (pandan leaves), tied into a knot

  1. Get ready some cake moulds or dessert moulds, and spoon the adzuki bean and palm sugar mixture into each hole where they would form a pattern. I placed it at the bottom of the tulip shape and in the centre of the daisy shape.
  2. Rinse the agar-agar strips and set aside. Boil the water with the screw pine leaves in a pan for at least 10 minutes.
  3. Add in the agar-agar strips, keep stirring till all the strips are dissolved. Turn the heat down to medium-low, then pour in the coconut milk. Stir till well blended.
  4. I will add in the brown sugar gradually so that I can adjust the taste to how I like it exactly. 80g is just a gauge.
  5. Slowly pour the agar-agar through a strainer or a small sieve (just to strain away any curd or bits from the coconut milk) into the moulds. This has to be done very carefully so that the cooked beans won't get pushed around too much by the liquid agar-agar.
  6. Leave to cool for about 20-30 minute to set before chilling in the fridge.
  7. When all set and chilled, just upturn the mould and press at the bottom to push the pudding out.

Some jazzed-up agar-agar with adzuki beans.

Pretty, but they're still gluten-free, lactose-free, and vegan friendly.


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