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Preparation
15 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Easy
Red bean and tapioca pudding with coconut milk is a delicious dessert, with soft and creamy red beans, the chewy texture of tapioca, and the rich flavor of coconut milk. Let’s cook with TasteVN to make this dessert for your family!
Ingredients for Red Bean and Tapioca Pudding with Coconut Milk using a Pressure Cooker Serves 4
Red beans 150 gr Coconut milk 400 ml Tapioca pearls 30 gr Tapioca starch 30 gr Vanilla sugar 7 gr (or 1 packet of vanilla powder) Salt/sugar a little
How to choose fresh and delicious ingredients
How to choose good red beans
- You should choose red beans that are bright red and of moderate size to achieve the desired softness and delicious taste after cooking.
- Avoid choosing beans that are too large, as they often do not taste good, have less nutrition compared to smaller beans, and especially may have a slightly bitter taste when eaten.
- Do not buy red beans if they show signs of pests, mold, or unpleasant smell.
Where to buy tapioca flour, starch, vanilla
- You can find tapioca flour, starch, and vanilla at markets, supermarkets, or specialty stores that sell baking ingredients, or you can purchase them at the Bách Hóa XANH chain stores nationwide or buy online at bachhoaxanh.com!
- If choosing packaged products, you should carefully check the expiration date, ensure the outer packaging is intact, not torn or discolored, and that the product inside is not moldy, infested, or has unusual colors.
Where to buy coconut milk
You can buy coconut milk at the TasteVN supermarket system and on the website bachhoaxanh.com with a variety of canned coconut milk. Additionally, you can make coconut milk at home following the guide from TasteVN below:
Tools needed
How to make Red bean and sago dessert with coconut milk using a pressure cooker
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Soak red beans and sago
Wash the red beans briefly, rinse clean, and then soak them in water for 4 – 6 hours or overnight to soften. After that, rinse them again with water 1 – 2 times and drain.
Soak the sago in water for about 30 minutes to expand, then rinse with clean water and drain.
Tip:- Soaking the beans before cooking will reduce the amount of phytic acid, an inhibitor of enzymes, which helps enhance the nutritional value of the seeds.
- Additionally, soaking the beans will make them softer, making the cooking process and digestion easier for the consumer.
See more: Why should you soak beans and grains before cooking?
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Simmer the beans
Add the soaked red beans and 1.8 liters of water into the pressure cooker. Place the pot on the stove and turn on high heat, when you hear the hissing sound of the pot, reduce the heat and simmer for 45 minutes.
Tip: For an electric pressure cooker, just add the beans and water, set to simmer for 20 minutes!
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Marinate the beans
Once the beans are cooked, transfer them to another pot, add 250g of granulated sugar, mix well, and let them marinate for about 15 minutes.
Set aside the bean broth, we will cook it together in the next step.
Tip:- At this point, the beans are soft, so use a regular pot for cooking; if you continue to cook with the pressure cooker, the beans will become mushy.
- Add sugar only when the beans are cooked through, otherwise, they will become tough.
- You can check if the beans are cooked by biting into them; if they feel soft and creamy, they are good.
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Cook the dessert
The beans after marinating should be placed on the stove, simmering on medium heat for about 15 minutes.
After simmering the red beans, pour the red bean liquid in and bring to a boil. Then add the soaked tapioca and 7 grams of vanilla powder, reduce to low heat and cook for about 10 minutes.
After 10 minutes, dissolve 15 grams of cornstarch in 50ml of water in a bowl, then add it to the pot with the beans and bring back to a boil, seasoning to taste, then turn off the heat.
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Cook coconut milk
Add 400ml of coconut milk, 30gr of sugar, and a pinch of salt into a pot and bring to a boil over low heat. Dissolve 15gr of tapioca flour with 50ml of water, then add it to the pot. Once it boils again, turn off the heat.
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Final product
So the red bean tapioca dessert with coconut milk is complete, you can scoop it into a bowl or cup, add coconut milk and enjoy.
The red beans are soft and sweet both inside and out, and the tapioca is chewy and soft, served with rich coconut milk.
You can enjoy the dessert hot or add some shaved ice for a refreshing treat to cool off in the summer, both are delicious!
See more:
This is the way to prepare the dish red bean che with tapioca and coconut cream deliciously and simply that TasteVN sends to you. Wishing you success!
*Source for the recipe and images shared from Facebook: Ari Huyền Daisy
