Yes, you read that right, red beans with ice cream.
Before you completely disregard this post, I assure you that even though this dessert isn’t anything like a pie or frosting covered cake, it is a sweet traditional chinese dessert, and perfect to serve when celebrating the lunar new year. I grew up eating red bean popsicles in the summer as well as this dish on special occasions like the new year celebrations, so I will admit that I have an acquired taste for it. However I urge you to try this dessert for yourself, you may discover that you have friends +/or family who love it; and it might remind you of that trip you took to Hawaii last year, remember Matsumoto’s?
Celebrate the year of the rabbit by sharing this new dessert with friends and family.
red bean soup with ice cream
1 cup azuki beans, dry
2 quarts water
1/2 cup or more natural cane sugar or palm sugar, more to taste
vanilla bean ice cream
Rinse the beans in a small bowl, then add enough water until the beans are just covered. Cover the bowl with plastic wrap and let sit overnight or at least 4 hours.
Rinse the beans and set aside. In a pot, bring 2 quarts of clean water to a boil, add the beans and return to a boil, then reduce the heat and let cook until the beans are soft, at least an hour. Add the sugar, adding more to taste and let cook for a few minutes more, until the soup thickens a little. Allow to come to room temperature before serving over ice cream or pouring into popsicle molds.
notes:
- we served ours over the coconut vanilla bean ice cream used in these ice cream sandwiches with an almond cookie on the side.
- you can replace the sugar with another natural sweetener like sucanat or palm sugar.
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