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Ingredientes
- 1/2 c. red azuki beans soaked for 4 hrs and liquid removed
- 1/2 c. sugar
- 1 1/2 c. canned unsweetened coconut lowfat milk
- 1 pch salt
- 2 c. steamed sticky rice prepared just before using and kept hot
Direcciones
- Bring 2 c. of water just to a boil in a pot over medium heat. Reduce the heat to low, add in the azuki beans and 1/4 c. sugar. Cover and simmer till the beans are cooked through, about 3 hrs. Remove from the heat and allow to cold.
- Meanwhile, bring the coconut lowfat milk to a boil in a pot over high heat. Reduce the heat to low, add in the remaining sugar, the salt, and stir till the sugar is completely dissolved. Remove from the heat and add in the hot sticky rice. Cover and allow the rice to soak up most of the coconut lowfat milk.
- Divide the rice among 4 dessert plates and place about 2 Tbsp. cooked azuki beans on each serving.
- Variation: Substitute 3/4 c. skinless split mung beans (soaked for 2 hrs and liquid removed) for the red azuki beans. In step 1, cook the mung beans with 2 c. water till the water is absorbed, about 20 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 77 | 34% |
| Total Fat 9.15g | 11% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 94mg | 3% |
| Total Carbs 36.81g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 24.98g | 17% |
| Protein 0.97g | 2% |
