Here comes another simple recipe using sweet red beans. If you have some leftover sweet red beans from a summer-long binge of patbingsu (팥빙수), shaved ice with sweet red beans and sticky rice cakes, you can whip this up in no time. Use 2-oz. paper cups as the popsicle mold and it's easy to peel off.
Compared to the sweet red bean pops I posted last year with Greek yogurt which was tangy and slightly icy, this one is rich and creamy from condensed milk and, of course, whipped heavy cream. Can you tell I'm using some leftover ingredients from previous posts?
Enjoy this mini red bean popsicle this holiday weekend before the summer says bye-bye to us. Have a great Labor Day weekend!
Creamy Red Bean Popsicles
(Yield - about 10, 2 oz. each)
1 cup Heavy cream
1 cup Sweet red beans (Store-bought or find my recipe here)
1/2 cup Condensed milk
1. If you are using sweet red beans from my recipe, cook it down to a paste consistency. Let rest to room temperature. If you are using sweet red bean paste from a store-bought can, you can use it as is.
2. Whisk heavy cream to a medium peak (where the tip curls when you lift the whisk) in a metal prep bowl.
3. In a separate bowl, mix together red bean paste and condensed milk to combine.
4. Fold in whisked heavy cream in the red bean paste and condensed milk with a wooden spoon.
5. Spoon it into popsicle molds, ice cube trays, or 2-oz. paper cups (picture above). Stick a pick in the middle. Freeze completely. When it's time to eat, tear the paper cup mold and serve.
콩 (kong) beans in general
팥 (pat) red beans
콩팥 (kong pat) kidney