Red bean potong with azuki beans, toasted coconut, attap chee and sweet potato chips
Red Bean Potong with Azuki Beans, Toasted Coconut, Attap Chee and Sweet Potato Chips
Prep time 35 minutes + overnight freeze time
Cook time 1 hour + 10 minutes
red bean potong ice cream
250g red beans, soaked overnight and drained
500ml coconut milk
- Cook the soaked red beans in a pressure cooker with just enough water to cover until soft. Transfer the softened beans to a sauce pot and cook with 120g sugar to sweeten.
- Add 500ml coconut milk and water and stir till mixture has thickened, about 15 minutes. Transfer to a cold tray or rectangular container and freeze overnight to harden.
200g adzuki beans, soaked overnight and drained
750ml + 3 tbsp water
1 pandan leaf, knotted
1 tbsp cornstarch
1 purple sweet potato, peeled
cooking oil, for deep frying
8 attap chee (available canned in major supermarkets)
40g canned red kidney beans
30g desiccated coconut, toasted
- Combine soaked adzuki beans, 750ml water and sugar together in a large pot. Bring to a boil then simmer until beans are tender, approximately 40 minutes.
- Add knotted pandan leaf to the beans and allow to infuse for 5 to 10 minutes. Discard leaf and bring the mixture back to a boil. Mix the cornstarch with the remaining 3 tbsp of water and add to the mix to thicken. Remove from heat and let cool completely before chilling in the fridge.
- Using a Japanese mandolin, thinly slice the purple sweet potato. Deep fry in cooking oil till crisp, about 5 minutes. Drain on paper towels.
- Divide the chilled adzuki bean mixture on 4 serving plates. Cut the ice cream into blocks and across into diagonal wedges.
- Place 3 ice cream pieces on the adzuki bean mixture and arrange 2 attap chee and 1 tbsp of red kidney beans around the ice cream. Sprinkle with toasted dessicated coconut and garnish with sweet potato chips to serve. Repeat to make 3 more portions.