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Diabetes-friendly Recipes

Red Bean Pudding with Chrysanthemum

(12 pieces)(Source of recipe: dietitian of the Department of Health)
Red Bean Pudding with Chrysanthemum


  1. Chrysanthemum ½ tael (20 g)
  2. Red bean 1 tael (40 g)
  3. Water 5½ cups (1320 ml)
  4. Agar agar* (soaked) 8 g
  5. Dried tangerine peel 1 pc
  6. Rock sugar 1½ tael (60 g)


  1. Rinse and soak the red beans for about an hour.
  2. Put the red beans and dried tangerine peel in 3 cups of water and then boil under low heat for about 1 hour until soften. Drain the red beans and discard the tangerine peel.
  3. Rinse the chrysanthemum. Boil 2½ cups (600 ml) of water and then turn to low heat and boil the chrysanthemum for about 8 minutes. Drain the chrysanthemum and set aside 500 ml of chrysanthemum water.
  4. Bring to the boil the chrysanthemum water that has been set aside. Add in sugar and agar agar. Boil until they all dissolve. Turn off the heat.
  5. Prepare 12 moulds. Put 1 chrysanthemum in each mould and then pour in chrysanthemum water until the mould is half filled. Put in the fridge for a minute or under room temperature for 3 minutes. Put the red beans to the remaining chrysanthemum water and mix well. Add in red beans mixture to each half-filled mould until it is filled to the rim. Put in the fridge until the puddings are set.


Nutrient Analysis (per piece)






Dietary fibre











(*Agar agar powder can be used to substitute agar agar.)

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