Great video as always Lucas! Also worth mentioning 紅豆冰 (Red bean ice) a traditional iced drink found in Hong Kong cafe (Cha chaan teng/ 茶餐廳) which also utilises the cooked sweeten red mung beans/ Azuki beans but mixed with evaporated milk and crushed ice. Great drink for the summer!
@@suziedepingu I agree. The slow method is a little more reliable and yields very slightly superior results but at the cost of a LOT of extra time and effort.
This is actually a great idea to turn them into popsicles - I can make a batch and slowly eat my favorite red bean dessert since my Irish husband is not a fan of sweet beans, lol
This reminds me of the Red bean Potong (means “cut” in Malay) ice cream ( popsicle) in Singapore. I believe it started in the 1950s/60s and reached its peak in the 80s to 90s. The added coconut milk imparted a lovely creaminess. Delish! ❤❤
i was skeptical of red bean paste until i had taiyaki, and then i was absolutely converted. it seems so wild-- dessert beans??? until you remember cacao beans make the most famous dessert in the world, and then you're like 👁👄👁
It's really fun to think about the wide variety of beans that are eaten around the world! I grew up a 1st gen Asian-American kid and dessert beans were all I knew. I didn't have black or refried beans until I went to college (except for maybe the once a year we went to Taco Bell or something) and same for my wife! Now our kids love all sorts of beans, haha
My love for Lucas Sin content greatly outwieghs how much I dislike red bean soup. Would love to see the other tong suis being discussed, tofu pudding goated.
I don't like it much either. I do like the pale tapioca or sago type soups. Love listening to Lucas talk about all of this and I knew someone had to like it for the restaurants to keep serving it at the banquets here.
Oh my goodness please do a full video explaining the types of asian sugars (cane, rock, brown etc) and when to use it in cooking like which ones are best in desserts, for caramelization or savory dishes :)
I am Japanese and grew up eating Imuraya Azuki Red Bean Ice Bar... it is Japan's most famous adzuki bean popsicle. It can be found in Asian/Japanese supermarkets here in the States. Try one!
Thank you thank you thank you for explaining all of the sugar types!!! I purchased the bag of brown sugar (black bag) do you think this could be a swap for brown sugar in baking? The flavor of this sugar is out of this world! Again thank you!
Amateur opinion: you could totally do that! Taste-wise it's similar to the difference between "dark brown" and "light brown" sugar sold in Western supermarkets; I really like the molasses flavor so I'll totally sub dark brown in a recipe calling for light brown sugar. tbh, when baking, I've never noticed much of a difference in the final product. The difference in production (pulling the sugar early in the refinement process vs finishing the refinement process and adding molasses) isn't really gonna change how it works in a baked good unless it's something suuuper finicky. But even failed baked goods still taste pretty good 😂 It's about the journey!
Lucas and Food 52, you've got to do cheong fun/stuffed rice rolls. It's my absolute favourite thing and it takes a lot of technique to get them right. Even experienced restaurants vary in their execution. I like the skin pretty thin, but not too thin, it has to stay together when you pick up a chunk (like a third of the roll), and it's very Cantonese. Restaurants in my area (Vancouver) who have dim sum don't all even bother with it these days which is very sad whereas some specialty restaurants (more counter service/breakfast items) will specialize in them. I like all the fillings, even just mushrooms or Chinese donut.
I think for this one people need to go to a Chinese grocery store and buy it to taste what the sweet level or the how soft the red beans should be as a reference.
I wonder if I could use piloncillo instead of the cake sugar thing. I mean, I can barely get my hands on rock sugar… and piloncillo has molasses, right?
Red bean ice cream at a local Asian stand is delicious. I may try this as a test batch with reduced sugar or I may not. I sat in rapt attention for the whole process tho! That is the power of Lucas Sin!
Nice content food 52..i just remind you all that end of time is near prepared with do charity because you have obligation to God for you goodness in eternal life..
Any notification for a Lucas Sin video I click
Me too. I think he’s so fine 😍
My dad used to make red bean popsicles when I was a kid in the 80s. I miss him. Thanks for this video.
exact same sentiment as you, word for word
Great video as always Lucas! Also worth mentioning 紅豆冰 (Red bean ice) a traditional iced drink found in Hong Kong cafe (Cha chaan teng/ 茶餐廳) which also utilises the cooked sweeten red mung beans/ Azuki beans but mixed with evaporated milk and crushed ice. Great drink for the summer!
Ha ha ! When I was growing up in Taiwan and Hong Kong, we had this every summer, indeed ! We called it 「紅豆冰棒」. 😊
I have a Chinese friend who pressure cooks her adzuki beans. It works SO WELL. No soaking needed and she gets flawlessly soft beans in like an hour
Works very well with garbanzo beans as well.
Pressure cooker for sure 👍
i thought that's what he would've used too.
I love red bean and taro desserts. Yum…I’m trying this for sure. Thank you.
It doesn’t taste the same in my opinion
@@suziedepingu I agree. The slow method is a little more reliable and yields very slightly superior results but at the cost of a LOT of extra time and effort.
I love red bean (and green bean) soup especially delish in Popsicle form.
Thank you again Lucas, love your sharing culinary videos always. 多谢❤
My grandma and mom use to make this for us!! It was special treat every time!
This is actually a great idea to turn them into popsicles - I can make a batch and slowly eat my favorite red bean dessert since my Irish husband is not a fan of sweet beans, lol
any kids in HK or China will eat this for sure😋😋😋
This reminds me of the Red bean Potong (means “cut” in Malay) ice cream ( popsicle) in Singapore. I believe it started in the 1950s/60s and reached its peak in the 80s to 90s. The added coconut milk imparted a lovely creaminess. Delish! ❤❤
i was skeptical of red bean paste until i had taiyaki, and then i was absolutely converted. it seems so wild-- dessert beans??? until you remember cacao beans make the most famous dessert in the world, and then you're like 👁👄👁
It's really fun to think about the wide variety of beans that are eaten around the world! I grew up a 1st gen Asian-American kid and dessert beans were all I knew. I didn't have black or refried beans until I went to college (except for maybe the once a year we went to Taco Bell or something) and same for my wife! Now our kids love all sorts of beans, haha
Looks yummy.
I've only heard of red beans and rice, but this sound tasty.
Final episode with Why It Works with Lucas?? Noooooo!! He's so wonderful!!
My love for Lucas Sin content greatly outwieghs how much I dislike red bean soup.
Would love to see the other tong suis being discussed, tofu pudding goated.
I don't like it much either. I do like the pale tapioca or sago type soups. Love listening to Lucas talk about all of this and I knew someone had to like it for the restaurants to keep serving it at the banquets here.
❤❤❤❤❤Childhood AND adult favorite, any time red bean!❤❤❤
Oh my goodness please do a full video explaining the types of asian sugars (cane, rock, brown etc) and when to use it in cooking like which ones are best in desserts, for caramelization or savory dishes :)
Really hope Lucas has another series on this channel!
makes me want a 紅豆霸immediately
We had these growing up as well, forgot about this. Will try this now. Thank you.
I have had red bean dessert soup in Chinese restaurants and sweetened red (adzuki) beans over shave ice in Japan. Now I know how to make it. Thanks.
Sweet red bean soup? yes please!
I am Japanese and grew up eating Imuraya Azuki Red Bean Ice Bar... it is Japan's most famous adzuki bean popsicle. It can be found in Asian/Japanese supermarkets here in the States. Try one!
we're lankan and we did a similar type of soup but with mung beans. It tastes like this one but more beany? idk how to describe it but its good.
i love red bean soup
Basically Potong ice cream. Yum
Fellow South East Asian spotted! 😉
😂 bean soup popsicles sounds soooo bad. But 紅豆冰 instantly is 😋! The beauty of HK cuisine
Thank you thank you thank you for explaining all of the sugar types!!! I purchased the bag of brown sugar (black bag) do you think this could be a swap for brown sugar in baking? The flavor of this sugar is out of this world! Again thank you!
Amateur opinion: you could totally do that! Taste-wise it's similar to the difference between "dark brown" and "light brown" sugar sold in Western supermarkets; I really like the molasses flavor so I'll totally sub dark brown in a recipe calling for light brown sugar. tbh, when baking, I've never noticed much of a difference in the final product. The difference in production (pulling the sugar early in the refinement process vs finishing the refinement process and adding molasses) isn't really gonna change how it works in a baked good unless it's something suuuper finicky. But even failed baked goods still taste pretty good 😂 It's about the journey!
Lucas and Food 52, you've got to do cheong fun/stuffed rice rolls. It's my absolute favourite thing and it takes a lot of technique to get them right. Even experienced restaurants vary in their execution. I like the skin pretty thin, but not too thin, it has to stay together when you pick up a chunk (like a third of the roll), and it's very Cantonese. Restaurants in my area (Vancouver) who have dim sum don't all even bother with it these days which is very sad whereas some specialty restaurants (more counter service/breakfast items) will specialize in them. I like all the fillings, even just mushrooms or Chinese donut.
These things are like 2 USD a pop at the supermarket. so expensive, but so delicious.
I think for this one people need to go to a Chinese grocery store and buy it to taste what the sweet level or the how soft the red beans should be as a reference.
never thought to make these at home
Insane knowledge
Childhood calling! I was never a fan of the soup version, popsicles on the other hand, always preferred!
Ooh, I've had red bean paste with shaved ice, but never as an ice lolly.
I used to make these with seaweed in the soup.
How does that sugar compare to Muscovado? Muscovado is readily available here.
I wonder if I could use piloncillo instead of the cake sugar thing. I mean, I can barely get my hands on rock sugar… and piloncillo has molasses, right?
I like Lucas's videos a lot. I just can't do sweetened red beans. I've tried and it just hits me as someone dumped sugar in refried beans.
Red bean ice cream at a local Asian stand is delicious. I may try this as a test batch with reduced sugar or I may not. I sat in rapt attention for the whole process tho! That is the power of Lucas Sin!
I wonder if I grew up eating beans for dessert I would have developed a taste for it
skip the lotus seed/lily bulb. just red bean lol.
How is lucas look so young yet have a wisdom n knowledge of 100year old person?
These types of rock sugar look like Brazilian rapadura.
Red bean soup suuuuuux at the end of dim sum. And yet, because Lucas recommended this I will now be making it.
Isn't that bean soup already a dessert? Not just red but also green and black.
I insist on using gula Melaka, no sugar.
I am so sad this is the last episode!
WHAT?!
@@mikami5799 it says in the description! I want so much more of these.
Nice content food 52..i just remind you all that end of time is near prepared with do charity because you have obligation to God for you goodness in eternal life..
Sure thing buddy. Lol
it doesn't look smooth enough, needs to be more icecreamy looking otherwise it's too healthy
Still may try it with kidney beans
wtf I thought my dad was weird for making this stuff decades ago. same plastic popsicle set as the thumbnail too. you mean this is/was a thing?
🤮🤮🤮🤮🤮
Hot chef
No, Lucas, no. Nice try