How to make adzuki "custard" (red beans)

Dried Adzuki beans

I used around 1 cup of them. The more red beans you use per the same amount of water the more firm the end result would be.

Wash them few times until the water is clean

Soak them in water and cover (so it will not absorb the "fridge aroma", and soak for 3-4 days. Change the water once a day.

Discard the soaking water.

A dried un-soaked bean in between two soaked beans. It grows pretty much and also changes the color a bit.

I basically eye-ball the amount of red beans but I tried to measure the amount of red beans used and I think I used about 2.5 US cups of pre-soaked red beans. (ball-park is about 1 cup dried beans).

1 liter of water in my soy milk maker

Then I added the soaked beans

Put on the lid

Ready to rock n roll. I used the 'soy milk' program. The one that grinds and cooks the beans.

After the cycle ends this is how it looks like. Watch out - its hot!

If u don't have a soy milk maker u can instead blend it in a blender and the cook the blended mixture for about 25 minutes. Just beware not to burn it.

Strain the mixture.

Let it stand. Don't use a spoon since this will force the too small particles through the mesh strainer.

After a long while this is what I had left in the strainer as the residue

And that's what's left in the bowl. Just the liquid.

And now let's clean the foam from the top so later on when this gets harden we will have a smooth surface.

Look ma! No bubbles!

That's all the foam I removed. Discard! (or drink...)

Smooth surface. I covered the bowl with plastic wrap and then into the fridge for 2-4 days

After few days in the fridge it's hard enough.

Now let's spoon it out piece by piece.

This is just cooled brown sugar syrup witch ginger: I sliced few slices of ginger, Boiled the ginger with 1 cup of water and 1 cup of brown sugar, let it cool, and store in the fridge.

Pour it over the "custard"

And serve very cold on a hot day

And the leftovers go back in the fridge for tomorrow! HAVE FUN!!!