Foods made with red beans are popular in Chinese, Japanese and Korean cooking. These popsicles are really tasty.

To make the red bean paste-
You need
1 cup dry adzuki beans (I got mine at Bulk Barn, but I’m sure an Asian grocery store would have them too

3 cups water
1 cup sugar

Put the beans and water in a saucepan and bring to boil. Decrease the heat to low, cover and cook until the beans are soft. The cookbook says 1 to 1/12 hours. It took me about 1.5 hours.

Once the beans are done, add sugar and stir to combine. Keep cooking until these beans are the texture of miso.

(You can store this in the fridge or freeze it)

To make the popsicles, you need-
1 can (14 oz) of light coconut milk
1 cup of the bean paste
½ cup nondairy milk (I used Coconut Dream)
1 tablespoon fresh grated ginger

Puree the ingredients together in a food processor or blender. Pour into frozen popmolds and freeze overnight. I got 8 small popsicles from this.

I got the molds at Superstore, in their seasonal foods section. To get the popsicles out of the molds, I ran them under hot water.

From the Great Vegan Bean Book by Kathy Hester