RED BEAN SOUP POPSICLES:
In the final episode of Food52’s Why It Works with Lucas Sin, Lucas showcases how to turn a Cantonese favorite into a sweet, summery dessert.

"The popsicle version, simply, is made by freezing the soup. The commercial version of the popsicle boasts a particularly smooth texture from the addition of milk, which this recipe mimics by the addition of coconut milk. The final texture of the popsicle, however, is dependent on how much of the soup is blended and how many of the beans are left intact, a decision that ultimately falls onto you. For a dish so marvelous in its simplicity, that really is the only decision you will need to make." — Lucas Sin

CHAPTERS:
00:00 Introduction
00:40 The Beans
01:24 Tong Sui?
02:15 Bean Prep
03:32 Bonus Tip: Freeze Your Beans
04:33 The Tangerine Peel
05:19 Cooking the Red Beans
06:36 Lotus Seeds & Lily Bulbs
07:51 Sugar(s)
10:20 Reducing the Red Bean
11:59 Building the Soup
12:49 Coconut Topping
13:24 Filling the Popsicle Molds
14:50 Final Preparation
15:49 Tasting

GET THE RECIPE:
Red Bean Popsicles: https://food52.com/recipes/90457red...

PRODUCTS IN OUR SHOP:
Onyx Stainless Steel Paddle Popsicle Mold: https://food52.com/shop/products/2451...

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