We don't always receive the warmth of a hug. But we can create warmth from a bowl of our comfort food.
So, here is a warmth that I made from red bean porridge.
Early in the morning I looked into the pantry, then took a bowl of red beans that I had soaked overnight. It's a cold morning, and I want to enjoy the warmth of the porridge. Initially, I wanted to make these red beans into ice as desserts, but a change of plans occurred.
I don't know if this will work and what the result will be. Because on the label it's called "nuts for ice." But rather than I was wondering, so I found out for myself.
The red beans I bought were small before soaking. Then, the kidney beans have been soaked overnight and changed shape to become larger than the unsoaked version.
THE INGREDIENTS
- 300 grams of red beans
- 1 liter of water to boil red beans
- pandan leaves, or vanilla to create nice fragrance
- 1 teaspoon salt to boil red beans.
- 2 tablespoons of tapioca flour that have been dissolved in water to thicken the gravy.
BROWN SUGAR SAUCE:
- 2 cups of brown sugar
- 250 ml of water
- pandan leaves of vanilla
COCONUT MILK SAUCE
- 200 ml of coconut milk
- sprinkle of salt
- pandan leaves of vanilla
BOILING RED BEANS
After soaking the red beans overnight which will be used to make porridge, then boil the red beans with 1 liter of water, pandan leaves or vanilla, and a teaspoon of salt.
Boil until the red beans become soft. Here I cook for about an hour. Later at the end of the post I will tell a surprise about the cooking process that I did.
MAKING BROWN SUGAR SAUCE
On the other hand, while waiting for the red beans to soften, I made brown sugar sauce. I melted the brown sugar and later added it to the boiled red beans while filtering.
I dilute the brown sugar with 250 ml of water, with pandan leaves always. Pandan leaves will help the sauce become more fragrant and delicious.
Why don't I put brown sugar directly into boiled red beans? This is to avoid some coarse grains as well as ants that managed to enter during the process of forming brown sugar. That's why we are used to processing brown sugar first and then filtering them.
But also use the brown sugar version that has been in the form of fine grains, just like using palm sugar, so you can directly put them into boiled red beans.
MIXING RED BEANS WITH BROWN SUGAR
After the red beans become soft, then add the brown sugar sauce. Stir well. In my photos, you can see hot steam coming out of the cooking pot.
Before removing the red beans from the heat, add 2 tablespoons of tapioca flour that has been dissolved in water. Stir well, bring them to a simmer, and then can be removed and set aside.
SERVED!
Next is the serving stage, serve red beans porridge with coconut milk sauce, or any choice of your fav milk. In my version, coconut milk is still my favorite choice.
Coconut milk sauce will give a deliciously creamy and savory sensation. Do you like coconut milk sauce too?
A SURPRISE
After me and “my love” enjoyed this porridge dish, then I realized why red beans were meant for ice. Peanut grain texture is not very good for porridge. It is more suitable as a complement to shaved ice.
However, I also found a solution for those textures. When serving, serve only little red beans and more coconut milk. That sounds pretty good. It's filling enough that it's not too much to start the day, and I don't regret making this breakfast menu.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009