Coconut red bean pudding ( Matcha)

   This is the kind of coconut pudding I had at the Yum Cha Restaurant recently.
   Using just a small amount of matcha powder makes the pudding taste so refreshing.
   Be generous with the beans used.

I cooked my own red beans here, I liked it a little chewy and not overly tender or soggy in texture.

nspiration: Sugarcrunch
Ingredients
   150g corn flour
   300ml coconut cream ( use quality good cream, otherwise it would ruin the flavour of the pudding)
   300ml milk
   200g castor sugar ( or sweeter, adjust to your own taste)
   3 teaspoon matcha powder
   2 cups cooked red beans

Red beans:
Use boiling water to soak the beans for four hours. Over low heat, boil it for about 25 to 30 mins.
Keep an eye on the texture of the beans. You don't want it too soggy or too tender.
When it's done, you may add some sugar and mix them well (adjust to your own taste). Set aside.

needed to store in the fridge to set.

Method
1.  In a large pot, start with medium high heat,  mix in the milk and corn flour.  Stir well.
2.  Add in coconut cream, water and sugar. Keep stirring until smooth.
3.  Reduce to low heat,  continue to keep stirring the mixture until it become heavily thickened.  Add in the cooked red beans and mix it well.
4.  Pour into a greased 20cm square tin ( or any mould), flatten and smoothen the top nicely with your rubber spatula.
5.  Store in the fridge to let it set well.

love the generous beans