Red Bean Potong / Icecles シンガポール風小豆アイスキャンデー [Rcipes, Summer 夏レシピ]
日本語のレシピは ビーガン、ベジタリアン情報満載の Hachidory から ご覧下さい。
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“Atsui!”, this word is uttered so often these day at my home, as if the greeting such as “Ohayo/Good morning!” and “Tadaima/I’m back home” are ousted.
Just two weeks ago, I wrote that we were experiencing the wettest summer, but one day the rainy season suddenly finished, and it turned to a scorching summer.
“Tanabata” / The Night of Seven/七夕 or Star Festival in English is approaching soon.
It is celebrated on the 7th of July on lunar calendar, that is why it is called Tanabata七夕.
Children write their wishes on the strips of fancy papers and hang them on the bamboo leaves, and they look up at the sky at night to look for the twinkling stars and milky way.
It is said that Hikoboshi and Orihime who used to be a loving husband and wife but later had to be separated can meet only once a year on this day.
But if it rains, they can’t meet because the milky way is flooded and that prevents them from meeting, and the wishes that children wrote on the paper would also not come true.
What a romantic (or sad ?) story, isn’t it ?
Unfortunately, Japanese people are not following the lunar calendar anymore and celebrate most of the traditional festivals following the western solar calendar, which does not make any sense and even seems to be absurd to me.
This “Tanabata” festival may be the worst example.
July the seventh on the solar calendar is in the midst of rainy season in Japan and we seldom have clear sky on that day.
Children are made to make Tanzaku/ a strip of paper writing their wishes in the kindergarten on this day, but they have to be disappointed seeing the cloudy or wet sky at night.
But there are still some towns following the lunar calendar and celebrate Tanabata in August which is July in lunar calendar.
I’m advocating to shift to the lunar calendar when we celebrate the traditional festivals even though we can retain the current calendar for everyday use.
I am introducing a dessert recipe named “Kirakira Tanabata no Yoru / Twinkling stars and Milkyway” in my online Kids Family class. If you are interested in, visit my cooking class website and click “Latest/最新情報” label on the left top, or Facebook to get more information.
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The recipe for this month is just suitable for this heated summer.
It is “Red Bean Potong”.
It is the ice popsicles that is originated in Singapore.
Japan also has the similar ice popsicles made from the red beans.
But I wanted to write things related to the coconuts for Japanese people on “Hachidory”, the site with lots of vegan information in Japan, and for which I contribute a vegan recipe monthly.
I already wrote a similar content in English on this blog before.
But it is not totally same, so visit “Hachidory” if you are interested in what I wrote in Japanese.
Red Bean Potong
“Red Bean Potong” is the ice popsicles originated in Singapore.
You can substitute coconut milk to soy milk or water for less fatty texture.
Ingredients
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l 240g Cooked sweet red beans – get the canned one or cook by yourself.
l 160ml Coconut milk- canned or packed one, or if you live in the place where the coconuts grow, squeeze coconut flesh, and obtain the milk, then boil and chill.
According to my seasrch, this is the only fair trade and
animal abusing free coconut milk that is available in Japan at this moment.
l 80ml Water
l 1~3 Tbsp unrefined sugar – Adjust the amount depending on the sweetness of the cooked red beans.
l 1/8 tsp salt
The special utensils required
l Blender
l Popsicle molds
l Wooden ice cream sticks
Procedure
1. Put all the ingredients in a blender and blend.
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2. Pour the mixture in the popsicle molds, cover the lid, insert the wooden sticks in each mold and freeze in the freezer.
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3. To take out the potong from the mold, put the mold in the long glass filled with warm water for a few seconds. The potong can be taken out easily by pulling the sticks.
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Notes
l You can enjoy the potong with other mixture or fruit juice. Below are watermelon juice and pineapple juice each of them mixed with a pinch of salt.
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l If you use the canned organic coconut, shake it well before opening it as the organic ones are usually made without stabilizer so the fat and the water are separated.
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