| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 14g | 45g |
| sugars | fibre | protein | salt |
| 30g | 2g | 6g | 0.3g |
When I first stumbled upon the recipe for Landang and Red Bean Ice Blend, my initial thought was how intriguingly unique it sounded. Hailing from Texas, I’ve always been enamored with flavors that tell a story, and this recipe does just that. The combination of landang, or sago pearls, with sweetened red beans creates a sweet dessert that is both refreshing and satisfying. This dish is comparable to Filipino halo-halo or the Thai dessert tub tim krob. However, it stands on its own with a delightful textural contrast that will leave you wanting more.
A Nutrient-Packed Delight
One of the things I love most about the Landang and Red Bean Ice Blend is how it manages to pack in a variety of nutrients while still feeling like a treat. The red beans, for instance, are a fantastic source of fiber, protein, and essential vitamins and minerals. Coconut milk adds a layer of creamy indulgence while also introducing healthy fats that are good for heart health.
Thinking about the landang (sago pearls) and optional ingredients such as jackfruit and tapioca pearls, you get an additional boost of fiber and natural sweetness without compromising on flavor. These ingredients are versatile and can be a part of your daily diet in other forms as well, adding little bursts of joy and nutrition to various dishes.
Perfect Pairings and Complementary Dishes
If you’re looking for meal ideas to complement this delightful dessert, consider serving it alongside a light, savory dish like a grilled shrimp salad or a simple chicken satay. The sweetness and coolness of the Landang and Red Bean Ice Blend offers a perfect contrast to spicy and tangy main courses, providing a well-rounded dining experience.
This recipe also reminds me of making traditional Southern banana pudding with my family, where layering textures and flavors leads to a delectable outcome. It’s these culinary similarities that make me appreciate how interconnected global cuisines are, despite their distinct characteristics.
For a more in-depth understanding of red bean benefits, you might find this Healthline article helpful. Additionally, if you’re curious about the beneficial properties of coconut milk, check out this Medical News Today article.
Enjoy experimenting with this recipe and adding your own touches. Whether you decide to stick to the basics or throw in some diced ripe jackfruit, every spoonful promises a refreshing burst of flavor. Happy cooking!
What You’ll Need
- 1 cup landang (sago pearls)
- 1 cup red beans (pre-cooked and sweetened)
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1 cup crushed ice
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup diced ripe jackfruit (optional)
- 1/2 cup cooked tapioca pearls (optional)
Method
Step One
In a medium-sized pot, bring 4 cups of water to a boil. Add the landang (sago pearls) and cook until they become translucent. This will take about 30-45 minutes. Drain and rinse with cold water. Set aside.
Step Two
In a large mixing bowl, combine the pre-cooked and sweetened red beans, coconut milk, evaporated milk, sweetened condensed milk, and white sugar. Stir until the sugar is fully dissolved.
Step Three
Add the cooked landang (sago pearls), vanilla extract, and any optional ingredients you choose to use, such as the diced ripe jackfruit and cooked tapioca pearls. Mix well.
Step Four
In serving glasses, divide the crushed ice evenly. Pour the mixture over the crushed ice, ensuring that each glass gets a good amount of landang and red beans.
Step Five
Serve immediately, enjoying this refreshing and sweet Landang and Red Bean Ice Blend.
