I’ve blogged earlier about various azuki/ red bean recipes and how versatile an ingredient they are. In my recent attempts at making Chinese snacks and Japanese wagashi, red beans are a very common ingredient.
Inspired by the packaged red bean milk 紅豆奶 and green bean milk 綠豆奶 I saw in convenience stores everywhere in Taiwan, one of my favourite ways to consume red beans (and green mung beans) is in a smoothie with whatever type of milk I have on hand – cow’s milk, soya bean milk, oat milk, rice milk etc. It’s a great breakfast food, sustaining and healthy.
The best part about having red bean soya milk is that both the red bean and soya milk can be easily made at home with as little sugar as you want. I usually omit sugar completely and even with no sugar at all the smoothie can be very yummy!
Follow the instructions at Just Hungry for making soya bean milk and do have a look at Zlamushka’s helpful slideshow on how to make soya milk. Just Hungry also describes how to make red bean paste, however I do it slightly differently. I soak the beans in at least two and a half times the volume of water for a few hours – not as long as 24 hours – until they swell up, then I cook them in fresh water without salt or sugar in a mini electric crockpot, adding more water if it gets too dry.
Chunky red bean paste (as described in Just Hungry’s instructions) tastes better in various snacks and sweets (such as the familiar Chinese tau sar/dou sha bao 豆沙包, in steamed or bread bun versions, and Japanese botamochi/ohagi) but I’ve found that it’s more useful to blend the cooked red beans into a smooth paste. When you want to make a smoothie, the smooth red bean paste can be easily mixed by hand with the soya bean milk to the desired consistency. A mini whisk for beverages is very useful for this (available in Daiso).
I used to drink my red/green bean smoothies cold, but in the last couple of years I’ve noticed how cold foods upset my digestive system. In Traditional Chinese Medicine, cold foods and drinks are generally to be avoided as they are too cooling/yin. Do note that green mung beans are also classified as yin in Traditional Chinese Medicine. Red azuki beans are more neutral in yin/yang terms and therefore a better choice.
However, the wonderful thing about red/green bean milk is that it’s also delicious hot! Think of warm Chinese red bean desserts, such as the glutinous rice balls in sweet red bean soup I made earlier or the Korean version. After mixing the red bean paste & soya bean milk from the fridge, just heat up the smoothie in the microwave or on the stove and it’s ready to be enjoyed ^_^.
Filed under: anti-candida diet, Asian snacks, Chinese, dairy-free, egg-free, food intolerance, gluten-free, recipes, sugar-free, vegetarian, wheat-free | Tagged: azuki (紅豆), beans, milk, non-dairy, soy (黄豆), Traditional Chinese Medicine |