What I love about red bean icy is that there is something to chew on and something to sip on. It will please your sweet tooth and cool you down. This classic Hong Kong drink is incredibly easy to replicate at home, one pot of cooked beans and you can have Coconut Red Bean Icy all summer long!
Ingredients
⅓ cup dried sweet red beans (azuki beans)
⅓ cup coconut sugar, plus more as needed
A pinch of salt
About 1 cup coconut milk
About 1 cup almond milk
Ice cubes, for serving
Ice cream, if desired
Instructions
Rinse the dried beans to wash off any dust or dirt. Place in a small or medium bowl and cover with 1 inch of water. Leave to soak overnight.
Cook the dried beans by transferring the beans and the soaking water into a small pot with a lid.
Cover the pot and bring to a boil over high heat. Once at a boil (careful of the bubbles overflowing!) turn the heat down to low, add the coconut sugar, salt, and simmer for 30 to 60 minutes, or until beans are cooked through. Alternatively, you can cook the beans in a slow cooker overnight.
Do a taste test; a perfectly cooked bean should hold its shape yet be soft and melt in your mouth. Also, adjust the sweetness as necessary. Keep in mind that ⅓ of the drink consists of these beans, the rest is milk, so it can be sweeter than normal.
Once the doneness and sweetness is achieved, turn off the heat and let it cool to room temperature in the pot.
To serve, fill ⅓ of a tall glass with the red beans and some of the liquid. Top with ⅓ of coconut milk and ⅓ of almond milk. Add some ice cubes, a long handled spoon, and a straw. Enjoy cold!
Recipe by Radiant Rachels at https://radiantrachels.com/coconut-red-bean-icy/