From the kitchen
Soy Milk Red Bean Popsicles
Small red bean and soy milk pops with a gently marbled texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 1 cup plain unsweetened soy milk
- 2 to 4 tbsp sugar, to taste
- 1/2 tsp vanilla extract
- 1/2 cup sweetened red bean paste
- Six small pop molds, about 60 to 75 ml each; yield depends on capacity
Method
- Warm soy milk with 2 tbsp sugar, stirring until dissolved. Remove from heat, add vanilla and cool promptly.
- Loosen red bean paste with a few spoonfuls of the cooled milk. Taste the combined flavors and dissolve additional sugar in a small warmed portion of milk if needed, then cool again.
- Alternate milk and loosened paste in six small molds, swirling gently, or blend all ingredients for uniform pops. Leave a little space at the top and insert sticks.
- Freeze for 6 to 8 hours or overnight until completely solid. Briefly run the mold exterior under cool-to-lukewarm water to release; avoid wetting the pops.
Cook with confidence
Before you start
What to expect
Small red bean and soy milk pops with a gently marbled texture.
Before you begin
Sweetened red bean paste varies, so taste before using all the extra sugar.
The important cue
Cool the milk before filling molds and leave a little expansion space.
At the table
Freeze completely before loosening under briefly running water.
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