Snow top red beans

Overview

Beautiful desserts will always catch your eye the first time. The bright red honey beans are covered with snow-white milk jelly, does it look like snow in winter? So I named it Xueding Red Bean. The first time I tasted this red bean custard was in a restaurant. The name on the menu was Shiroi Koibito. I think the name I gave it was more appropriate. Of course, there are not as many red beans as I make, but the color is beautiful and the taste is good. My daughter and I both like it. Do it yourself, add as many red beans as you want, and make whatever flavor you want. For example, this time I added coconut juice with rich coconut flavor. Come do it with me, what are you waiting for?

Tags

• dessert
• afternoon tea
• coconut juice
• honey red beans
• soft white sugar
• gelatine powder
• milk

Ingredients

Steps

1. 1 Add 15 grams of gelatine powder to 5 times the milk (75 grams), mix well and let stand for 5 minutes.

   

2. 2 Prepare a basin of boiling water, put the gelatine bowl into the boiling water, and dissolve it into a liquid state.

   

3. 3 Pour the white sugar, remaining milk and coconut milk into a large bowl, stir until the sugar dissolves, and heat to about 50°C.

   

4. 4 Pour the gelatin liquid into the coconut milk and stir evenly. You can sieve once to filter out the undissolved gelatin impurities. I was lazy and didn't screen it.

   

5. 5 Find a fresh-keeping box, line it with plastic wrap, and put a layer of honey red beans on the bottom of the box. I spread it too thickly, so the custard liquid failed to bind the red beans together, and the red beans fell apart when cut into pieces. The finished picture was redone.

   

6. 6 Pour in a large spoonful of milk jelly, stir it briefly, pick off the floating bean skins, and carefully and slowly pour the remaining milk jelly along the edge of the box so that the red bean paste does not come out.

   

7. 7 Cover the box and refrigerate overnight, then cut into pieces and eat the next day.