Azuki (Red Bean) Shake

Red beans (also known as azuki or adzuki or aduki) are often used in Asian desserts. I would eat them in sesame balls, in soups, in buns, in pancakes, in popsicles, or even just in sugar water.

Ironically enough, I was introduced to red bean shakes by one of my non Asian friends. In fact, he was as all American you could get, a white boy from St. Louis, but he had quite the case of yellow fever 😉

When I saw red beans at the grocery, I wanted to try it out. I have never used red beans before, and even my mom didn’t know how to cook them. I just tested them out in a rice cooker. The first time, I didn’t add enough water and they were hard as rocks, causing me quite a toothache. After I cooked them again, it turned out much better.

With this recipe, you could also freeze the shake to make popsicles as well.

3/4 cup azuki beans
1 cup crushed ice
1 cup milk (regular, almond, or soy)
3/4 cup coconut milk
1/4 cup sugar

Put red beans in rice cooker (2.5 to 3 cups water for every 1 cup beans) to cook. Crush ice in blender, and add azuki beans, milks, and sugar. Blend. To increase thickness add coconut milk.

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  1. As soon as the milk has boiled, dribble the ribbles into the hot liquid by taking small amounts of the mixture in your fingertips and gently dropping them into the milk, the same way you would sprinkle sugar over the top of something. Viet Hoa