Le Stanze Bistrot Cafe – When the sun shines bright and the heat lingers, nothing beats a refreshing cold dessert that both satisfies your sweet cravings and offers a comforting taste of tradition. One such dessert that has won hearts across generations is the Red Bean Ice Dessert, a specialty from Palembang, Indonesia. At Le Stanze Bistrot Cafe, we bring this classic delight to your table, combining the rich flavors of red beans, tropical fruits, and creamy coconut sauce. This recipe is perfect for home preparation and promises a delightful treat for family and friends.
Red bean ice dessert is more than just a simple sweet treat; it is a combination of textures and flavors that create a harmonious experience. The soft red beans, sweet tropical fruits, chewy nata de coco, and smooth coconut milk sauce all come together to produce a dessert that is both satisfying and refreshing. Below, we have detailed the complete recipe in an easy-to-follow table format.
| Ingredient | Quantity | Notes |
|---|---|---|
| Red beans | 200 g | Soaked overnight |
| Water | 1.5 liters | For boiling beans |
| Cornstarch | 1 tbsp | Dissolved in a little water |
| Jackfruit | 250 g | Cut into cubes |
| Nata de coco | 250 g | Homemade or store-bought |
| Brown sugar | 100 g | Adjust sweetness to taste |
| Granulated sugar | 100 g | Optional, balances flavor |
| Pandan leaves | 2 leaves | For aroma |
| Coconut sauce | ||
| Fresh thick coconut milk | 300 ml | For topping |
| Pandan leaves | 2 leaves | For sauce |
| Salt | 1/8 tsp | Enhances flavor |
| Optional toppings | ||
| Coconut pandan syrup | As needed | For extra sweetness |
| Raspberry extract | As needed | Adds fruity aroma |
| Shaved ice | As needed | For serving |
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| Step | Procedure |
|---|---|
| 1 | Rinse the soaked red beans thoroughly and boil them with 1.5 liters of water. Use the “10,30,7” method: boil for 10 minutes, simmer for 30 minutes, then rest for 7 minutes. Repeat until beans are soft. |
| 2 | Reserve about 400 ml of the bean water. Return the beans to the pot, add pandan leaves, brown sugar, and granulated sugar. Cook for 5-7 minutes until the sweetness fully absorbs. |
| 3 | Pour in the cornstarch mixture gradually while stirring. Once combined, turn off the heat. |
| 4 | Coconut Sauce: In a separate pan, cook thick coconut milk with pandan leaves and salt. Stir constantly to prevent splitting and bring to a gentle boil. Allow to cool. |
| 5 | Prepare all dessert components for assembly: red beans, jackfruit cubes, nata de coco, and shaved ice. |
| 6 | In serving bowls, layer red beans, jackfruit, and nata de coco. |
| 7 | Add a generous portion of shaved ice on top. |
| 8 | Pour cooled coconut sauce over the ice. Optionally, drizzle with coconut pandan syrup and a few drops of raspberry extract to enhance flavor. |
| 9 | Serve immediately while cold. Enjoy the refreshing taste and textures in every spoonful. |
Red bean ice dessert is an ideal way to combine tropical flavors with traditional sweets. The creaminess of coconut sauce balances the natural sweetness of red beans and jackfruit, while nata de coco adds a pleasant chewiness. Adding shaved ice makes it perfect for a warm day or as a refreshing ending to a meal.
At Le Stanze Bistrot Cafe, we take pride in creating desserts that celebrate both flavor and tradition. This Red Bean Ice Dessert not only delivers a delightful experience but also invites everyone to pause, enjoy, and savor life’s simple pleasures. Remember, cooking is not just about following recipes—it’s about creating moments of joy.
Try this recipe at home, serve it chilled, and let the delightful flavors transport you to the streets of Palembang. Whether you enjoy it alone, with family, or as a part of a gathering, this dessert is sure to become a favorite.
Indulge in the harmony of sweet, creamy, and refreshing layers with every bite. Happy cooking and may every dessert moment bring a smile to your face!
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