Red Bean Congee with Coconut Milk
This red bean congee is paired sesame salt (muối mè) or other savory dishes such as caramelized pork or pickled radish.
Ingredients
Congee
- ¾ cup red bean soaked in water (best overnight) and drained
- ½ cup white rice soaked in water (for 1 hour) and drained
- ¼ cup glutinous rice soaked in water (for 1 hour) and drained
- Salt
Coconut sauce
- 1 cup coconut milk
- ½ cup water
- ¼ tsp salt
- 1 tsp cornstarch
- 2 tsp water
Sesame salt
- 2 tbsp toasted sesame seeds
- 1 tsp salt
Instructions
- In a medium saucepan, cover the bean with water and cook them on medium heat until tender, about 30-40 minutes. Add a few pinches of salt, transfer the beans to a bowl and set aside when done.
- Using the same pan, combine white rice and glutinous rice and simmer on medium heat with 3 ½ cups of water. Once the rice softens, add in the beans and gently mix until combined.
- In a small saucepan, cook the coconut milk with water on medium heat. Do not let it boil vigorously.
- Add salt and sugar. Make a slurry with the cornstarch and add it to the coconut milk. Continue to stir until the mixture thickens and remove it from the heat.
- Combine the sesame seeds and salt.
- Serve hot with the coconut sauce and sesame salt on the side.