Red Bean Popsicle
🫘 Red Bean Popsicles for a Grounding Sweet Treat 🌬️🍡
🫘 As we transition into fall, it’s time to start caring for the Lungs (LU) in Traditional Chinese Medicine. But here in Texas, the heat hasn’t let up—so this week’s Meatless Monday snack is both cooling and nourishing: Red Bean Popsicles.
These creamy, subtly sweet pops are made with adzuki beans, which in TCM help tonify Qi, support digestion, and gently clear dampness—perfect for easing the seasonal shift while staying chill.
Red Bean Popsicle
INGREDIENTS
1½ cups whole milk (or plant-based alternative)
3 tablespoons cornstarch (or glutinous rice flour)
1½ cups cooked adzuki beans (aka red beans)
½ cup condensed milk, or to taste
Optional: pinch of salt or splash of vanilla extract for depth
INSTRUCTIONS
Soak adzuki beans overnight, then drain
Simmer beans in 3 cups water until soft (about 1 hour)
Mix a few spoonfuls of milk with cornstarch until smooth.
Heat the rest of the milk in a saucepan, add the cornstarch mixture, and stir constantly until it thickens to a runny yogurt consistency.
Remove from heat, pour into a blender, and add red beans and most of the condensed milk.
Blend until desired texture—chunky or smooth.
Taste and adjust sweetness with more condensed milk.
Pour into popsicle molds, leaving a little space at the top.
Freeze for 4–8 hours until solid.
Unmold by running warm water over the molds or letting them sit at room temp for a few minutes.
photo and recipe inspiration to Red House Spice
