Adzuki bean popsicles

I have fond memories of eating adzuki bean popsicles as a child. Now I can easily make them at home with only 2 ingredients!

adzuki bean popsicles

Every 3-4 weeks, my family and I make a trip to the Asian grocery store. I usually pick up some vegetables, canned goods, sauces and frozen items.

Naturally, I like to swing by the ice cream and frozen treat case to see what’s new. And without fail, we always see the red bean popsicles. I usually pause and contemplate buying some but move on without purchasing any. I’m not sure why.

adzuki bean popsicles

When I was little, my family and I had an obsession over red bean popsicles. The best ones we ever found were at the Korean grocery store. We loved these popsicles so much that we usually bought them by the carton. Not a single box, mind you, but the entire cardboard box that contained probably 40 or so servings (maybe more). We would happily eat our way through the box and have to return to the Korean store in a few short weeks to buy more.

I remembered this memory and made the decision to recreate the popsicles at home. Addie was beyond thrilled and happy to help. The process was quick and easy and didn’t take too long to freeze.

While the popsicles weren’t an exact replica of the ones from my childhood, it was close enough that I could envision my mom smiling. She was the original red bean popsicle fanatic and likely would have enjoyed this version too.

Husband’s rating: 3.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Adzuki bean popsicles

Adzuki bean popsicles are a childhood favorite of mine. They are made from only 2 ingredients!
Prep Time5 mins
Chilling time4 hrs
Total Time4 hrs 5 mins
Course: Dessert
Cuisine: Asian
Keyword: Popsicles
Servings: 6
Author: Eva Bakes

Ingredients

  • 2 cups sweetened red bean paste I buy mine canned from the Asian grocery store but you can make your own as well
  • 1 and 1/2 cups coconut milk

Instructions

  • In a high powered blender, pulse together the red bean paste and coconut milk until smooth. It’s OK if it is also slightly chunky if that’s your preference.
  • Pour the mixture into popsicle molds. I filled my molds halfway and added more red bean paste. Then I filled the rest of the mold with the mixture.
  • Freeze for at least 4 hours before serving. If the popsicle is difficult to unfold, run the exterior under some hot water to loosen it up.

Notes

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