椰汁紅豆糕 COCONUT RED BEAN PUDDING

椰汁紅豆糕 COCONUT RED BEAN PUDDING
材料 Ingredients
紅豆 50克 / 50g red beans
椰奶 200克 / 200g coconut milk
淡奶 50克 / 50g evaporated milk
水 200克 / 200g water
粟粉 60克 / 60g corn starch
砂糖 70克 / 70g caster sugar
鹽 1/8茶匙 / 1/8 tablespoon salt
做法 Method
1.紅豆洗淨，用清水浸泡，放入雪櫃浸過夜。
Rinse the red beans, soak in water in the refrigerator overnight.
2.在鍋中加入滾水及紅豆，用中大火煲至氣閥門跳動，便可轉至細火，共煲約30分鐘，煲時保持氣閥門跳動。熄火後不打開鍋蓋，焗10分鐘至紅豆軟腍。
Add boiling water and red beans in a pot. Boil over medium-high heat until the Vapo-valve starts to click. Turn to low heat and boil for around 30 minutes. Keep the valve clicking while boiling. Turn off the heat and keep the lid on. Let it sit for 10 minutes until the red beans are soft.
3.紅豆盛起，紅豆水留起備用。
Remove the red beans and set aside. Keep the red bean water for later use.
4.放涼200ml紅豆水，加入粟粉拌勻，備用。
Let the 200ml red bean water come to room temperature, add cornstarch and mix well, set aside.
5.在鍋中加入椰奶、淡奶、砂糖及鹽，稍為攪拌。開細火煮熱，一邊攪拌一邊加入紅豆粟粉水。
Add coconut milk, evaporated milk, sugar and salt in a pot and stir slightly. Heat it over low heat, keep stirring and add the red bean cornstarch water mix.
一直攪拌至粟粉煮熟變稠，加入紅豆拌勻。
Keep stirring while boiling until the mixture is cooked and thickened, add red beans and mix well.
6.趁熱將紅豆漿倒入模具並掃平表面。
Pour into the mold while it is hot, smooth the surface.
7.蓋上蓋，稍為放涼後冷藏至少4-6小時便完成。
Put on the lid, let it cool down for a while and refrigerate it for at least 4-6 hours. Serve and enjoy!
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