Lotus, Pak Hup and Red Bean Creme

As you already know that I am a red bean lover, I'll try out any recipes that called for red beans. This is another type of delicious dessert we can make from them. I guessed this type of creme dessert is not really what I fancy due to the overly thickness texture of the red bean. Therefore, me and Hubby ended up putting some ice to dilute them after having our first bowl with the thick texture form.

Can you see how thick the red bean texture was?

Ingredients

100g white lotus, soaked

100g pak hup, soaked for 3 hours

600g red beans, soaked overnight

12 cups water

2 pcs preserved mandarin peels

400g rock sugar

To steam pak hup:

1/2 cup water

3 tbsp sugar

Thickening

100g rice flour, mixed with 1 cup water

*extra amount of water can be added to reach the thickness you desired

Methods

1. Boil white lotus with 1 cup water until soft and dry.
2. Steam pak hup with water and sugar for 30 minutes.
3. Boil red beans until very soft, liquidize and strain. (Similar to paste form)
4. Place lotus, pak hup, red bean paste, rock sugar, mandarin peels into a pot. Add rice flour water, stir continuously and cook until thickened. If it is too thick, more water can be added.
5. Serve hot.