Red Bean Shake

The first time I had a red bean shake was during my university days in Bangkok.  A constant mob of students parched from Thailand’s infamous heat and humidity weather cocktail, could be seen surrounding this one popular on-campus drink vendor.  Since there was no real concept of queueing,  in order to get a drink, we had to fight our way through the little crowd, one hand in the air waving cash, while semi-shouting our order (politely of course, we were Thai after all).

The reward was always worth it.

It’s been hot the last few days here in Boston, so I wanted to recreate this sweetly refreshing drink.  I needed to start with the red bean paste, which is available in most Asian marts.  I didn’t feel like using a canned paste, so I decided to make the paste from scratch.  It’s quite simple, but would take a bit of time — low maintenance time however.

Red Bean Paste

Ingredients:

• Package of red beans (Mine was 400g, a little less than 2 cups.)
• Sugar (I used turbinado sugar, but white sugar is fine too.)
• Salt

Steps:

1. Rinse beans, put in a large pot, and cover with plenty of water.  I’d say start with filling it halfway.  (You’ll add more as you go along.)

2. Bring to boil – stir occasionally

3. Bring back down to a simmer

4. After an hour or so, add 1 cup of sugar and a pinch of salt

5. Continue to let simmer

6. Check back occasionally to stir and monitor the water level.  Taste – adjust sugar level to your taste.  Continue to add water and let simmer until the beans are soft and thickened.  (Mine took quite a few hours.  **Make this on an afternoon when you are staying in and doing things around the house anyway. I find it quite cozy having something simmering away in the kitchen!)

7. Let cool and place in a container to store in the fridge.

Red Bean Shake

• 1/2 cup of paste
• 1/2 cup evaporated milk (Evaporated milk is typically used in these types of drinks in Thailand. Try it with regular milk, soy milk, etc.  A friend of mine even uses coconut milk.  It’s your drink – do it your way!)
• 5-6 ice cubes (or more, however you like it)

Blend in blender till smooth.  Pour into glass, and (optional) top with a little sweet condensed milk.

Keep a jar of the red bean paste in the fridge.  You can spoon over ice cream (might have to thin it out with some water on low heat), or put in a bowl, add shaved ice, and top with sweet condensed milk for a nice summer treat.

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