Ingredients with Measurements:
- 1 cup red beans
- 1 cup water
- 2 pandan leaves
- 1 cinnamon stick
- 1/2 cup palm sugar
- 1/2 cup rock sugar
- 1/2 cup peanuts, roasted and crushed
- 1/2 cup mung bean flour
- 1/2 cup warm water
- 1/2 cup coconut milk
- Ice cubes
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the red beans and put them in a pot with 1 cup of water, pandan leaves, and cinnamon stick. Cook over medium heat until the beans are soft and the water has reduced to about 1/2 cup.
2. Add palm sugar and rock sugar to the pot and cook until the sugar has dissolved.
3. In a separate bowl, mix mung bean flour with warm water until it forms a smooth paste.
4. Add the mung bean paste to the pot and stir until it thickens.
5. Add coconut milk and stir until well combined.
6. Remove the pandan leaves and cinnamon stick from the pot.
7. To serve, put some crushed peanuts and ice cubes in a bowl, then pour the red bean mixture over them.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 8g
- Carbohydrates: 47g
- Protein: 7g
Substitutions for ingredients:
- Red beans can be substituted with black beans or kidney beans.
- Pandan leaves can be substituted with vanilla extract.
- Palm sugar can be substituted with brown sugar.
- Rock sugar can be substituted with granulated sugar.
- Mung bean flour can be substituted with cornstarch.
Variations:
- Add sliced bananas or jackfruit to the bowl before pouring the red bean mixture.
- Use sweet potato instead of red beans.
- Add ginger to the pot for a spicy kick.
Tips and tricks:
- Soak the red beans overnight to reduce cooking time.
- Crush the peanuts in a plastic bag to avoid making a mess.
- Stir the mung bean paste constantly to avoid lumps.
Storage instructions:
- Store leftover red bean mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the red bean mixture in a pot over low heat until warm.
Presentation ideas:
- Serve the red bean sekoteng in a clear glass bowl to show the layers of ingredients.
Garnishes:
- Sprinkle some sesame seeds on top of the red bean mixture.
Pairings:
- Serve with traditional Indonesian snacks such as fried bananas or cassava chips.
Suggested side dishes:
- None
Troubleshooting advice:
- If the red bean mixture is too thick, add more water or coconut milk.
- If the red bean mixture is too thin, add more mung bean flour.
Food safety advice:
- Make sure to rinse the red beans thoroughly before cooking.
Food history:
- Sekoteng is a traditional Indonesian dessert that is usually served during the cold season.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve the red bean sekoteng as a dessert or a snack.
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Region: Indonesian