Thai Red Bean Dessert

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 08/6/19
Azuki beans
Stok-Yard Studio / Getty Images
Prep: 5 mins
Cook: 2 hrs
Total: 2 hrs 5 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
279 Calories
11g Fat
43g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 279
% Daily Value*
Total Fat 11g 14%
Saturated Fat 9g 45%
Cholesterol 0mg 0%
Sodium 68mg 3%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 18%
Protein 6g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red beans are the healthiest dried beans available, rich in antioxidants and loaded with fiber. They also have a naturally sweet flavor which makes them excellent for desserts. Enjoy them in this Thai coconut-based dessert recipe. An easy dessert to make in your slow cooker, either overnight or during the day.

Ingredients

  • 1/2 cup beans (red adzuki)
  • 1 1/2 cups water
  • 2 cans coconut milk
  • 1/2 cup tapioca
  • 2 teaspoons vanilla flavoring
  • 1/2 cup sugar (or more depending on desired sweetness)
  • 1 pinch of salt
  • Optional: 1 handful of dried seaweed
  • Optional: 2 tablespoons coconut (dry shredded baking-type, as is, or toasted)
  • Optional: a few jelly beans (red to sprinkle on top)

Steps to Make It

  1. Place beans, water, salt, and seaweed (if using) in a slow cooker on “high”. Cook for at least 2 hours, or until beans are soft. If more convenient, leave the beans to cook on “low” overnight or all day. Alternatively, you can soak the beans overnight, then cook in a pot on the stove.

  2. Once beans are soft and fully cooked, using a potato masher, mash beans into small pieces.

  3. Add 1 can of the coconut milk, sugar, tapioca, and vanilla. Stir well and leave to cook on “high” for another 30 to 60 minutes. Check occasionally, adding 1 cup of water or more if the pudding becomes too thick.

  4. Do a taste test for sweetness and to make sure your tapioca is cooked; it should no longer taste hard or granular. If using Asian tapioca, the "pearls" will turn transparent. Regular "minute" tapioca may take slightly longer.

  5. Serve warm in bowls or dessert cups. Top the pudding with some coconut cream to create 2 distinct layers. If desired, add a sprinkling of shredded coconut and a few red jelly beans.

Tip

  • If your cooker is made of glass, this can be done directly in the slow cooker, without removing the beans. For slow cookers coated with a non-stick surface, remove beans and mash in a separate bowl, then return to slow cooker to avoid damaging your appliance.