Two-Tone Coconut Red Bean Pudding

Place 100 g of red beans in a bowl, add water and soak overnight, or put them in a thermos bottle with hot water for 4 to 5 hours until plump and softened.

Pour the soaked red beans into a pot, add water 1 inch above the beans, bring to a boil on high heat, then cover with a lid and cook on medium heat for 30 mins. Turn off the heat and let them steep for 20 mins. Check if the beans are soft, drain through a sieve, and reserve 400 ml of red bean water (add more water if insufficient).

Prepare two 400g containers, dip a brush in oil, and evenly brush a layer of oil inside the molds, especially along the edges.

In a pot, mix 25 g corn starch with 120 ml water, then add 30 g sugar and 150 ml shaken coconut milk. Cook on medium-low heat while stirring constantly. When the mixture thickens, turn to low heat and keep stirring until the batter becomes smooth, then turn off the heat.

Pour the cooked white batter into the greased container, smooth and spread evenly, then refrigerate for 30 mins (4°C) until set.

In a clean pot, add 60 g corn starch, 120 g sugar, 1/6 tsp salt, and 400 ml of the reserved red bean water, mix well. Add 200 ml shaken coconut milk and mix. Add 1 drop of red food coloring if desired. Cook on medium-low heat while stirring constantly, turn to low heat when thickened, cook until smooth, then turn off the heat and fold in the cooked red beans.

Pour the cooked red bean batter on top of the set white layer in the container, gently pat and spread evenly with a spatula, then refrigerate for 5 to 6 hours (4°C) until completely firm.

Take the set two-tone pudding out of the refrigerator, run a knife along the edges, and invert to unmold. Optionally trim the edges, then cut the pudding into neat small square cubes and serve.