Red-bean ice lollies
Cooked adzuki beans give these creamy ice lollies their colour and little soft bean pieces. The mixture thickens on the hob before going into moulds.
- Prep
- 15 min
- Cook
- 8 min
- Rest / wait
- 8 hr
- Total
- 8 hr 23 min
- Makes
- Makes about 8 ice lollies
Your new skill: Thickening a milk mixture before freezing
For a little background, read Soup for dessert.
Your ingredients
Get ready: Saucepan, whisk, blender or masher, and ice-lolly moulds.
- 360 ml whole milk
- 3 tbsp cornflour
- 250 g cooked drained adzuki beans
- 150 g sweetened condensed milk, or to taste
Let’s make it
-
Thicken the milk
Mix cornflour with a few tablespoons of cold milk until smooth. Stir into the remaining milk in a saucepan. Heat gently, stirring continuously, until the mixture bubbles and thickens to a loose custard. Do not test hot liquid with your fingers.
-
Add the beans
Remove from the heat and allow to cool slightly. Mash the cooked beans, or blend them with the milk mixture in a machine suitable for its temperature. Stir in condensed milk, tasting as you go. Leave some bean pieces if you enjoy their texture.
-
Freeze your batch
Cool promptly, then fill lolly moulds, leaving a little room at the top. Add sticks and freeze until solid, usually 4–8 hours. Briefly run warm water over the outside of a mould to release it. Your freezer has done the final step.
What to try next
Try Sweet red-bean soup or Chinese almond cookies for your next kitchen project.
Keeping it: Freeze promptly and use within a month for best texture. Do not refreeze melted lollies.
