Crimson Bean Ice Pops

Adzuki beans—often known as azuki or Asian pink beans—are incessantly utilized in desserts throughout Asia, in international locations like China, Japan, and Korea. Protecting a number of the beans entire in these creamy ice pops helps add a little bit of texture.

Particular tools: You will have freezer pop molds for this recipe. If yours don’t include sticks that connect securely, you should purchase wood sticks and insert them about 1 1/2 hours into the freezing time.

What to purchase: This recipe makes use of canned adzuki beans which have been sweetened and mashed barely for a chunky texture. They are often present in Asian markets or on-line and are to not be confused with pink bean paste, which is way smoother in texture.

This recipe was featured as a part of our 7 Ice Pops That Break the Mildew.

• Yield: About 6 (4-ounce) ice pops
• Issue: Straightforward
• Complete: 15 minutes, plus no less than 6 hrs freezing time

Substances (5)

• 1 1/2 cups canned sweetened, mashed adzuki beans
• 1/2 cup heavy cream
• 1 cup entire milk
• 1/4 cup granulated sugar
• 1/8 teaspoon positive salt

Directions

1. Place 1 cup of the beans and the cream in a big bowl and blend till evenly mixed.
2. Place the remaining 1/2 cup beans, milk, sugar, and salt in a blender and course of till easy. Pour into the bowl with the bean-cream combination and stir to mix. (The beans will sink to the underside.)
3. Fill the pop molds midway with the liquid a part of the combination. Use a spoon to evenly divide the beans left on the underside of the bowl among the many molds. Freeze till stable, no less than 6 hours.