Tuesday, January 12, 2010

Osmanthus Red Bean Pudding

I've been collecting the right ingredients to make this for awhile. When we were in LA this past October, I bought agar agar stripes and dried Osmanthus. This recipe also called for gelatin sheets, but unfortunately I couldn't find any so I just substituted it with Knox gelatin powder. The taste of this is very interesting, not sure if I like it that much, but at least its pretty :)

Original recipe: Do What I Like
Red bean layer:
280g red beans
400ml red bean water
60g rock candy
30g-40g caster sugar (I used regular granulated sugar)
20g gelatin sheets (I used 16g of Knox gelatin powder)
8g agar agar stripes (In my opinion this is optional although I did use it myself)

1. Soak red beans overnight
2. Cook red beans until soft (be patient, takes at least 1 hour unless you have a pressure cooker). Drain and reserve 400ml red bean water for later use.
3. Wash and cut agar agar stripes into small pieces, soak in water until soft.
4. Add rock candy, sugar, and softened agar agar stripes into red bean water and cook until agar agar stripes dissolve. Add in gelatin and drained red beans, stir to mix well.
5. pour mixture into a 15cm x 15cm x 6cm tray and chill in refrigerator for at least 30 minutes before topping it with Osmanthus layer.

Osmanthus Layer:
1 1/2 tablespoon Osmanthus
300ml water
80g rock candy
25g-30g caster sugar (I used regular granulated sugar)
15g gelatin sheets (I used 16g of Knox gelatin powder)

1. Cook Osmanthus with rock candy and sugar in 300ml water until rock candy dissolves and the aroma from the Osmanthus is released.
2. Stir in the softened gelatin till well mixed. Leave aside to cool to room temperature.
3. Pour cooled Osmanthus mixture into the chilled red bean layer and refrigerate until set.


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