Raspberry Jello with Azuki Beans
Dr. Leo Pascua loves a church potluck. He says covered dish suppers at his church, Wahiawa United Methodist on the Island of Oahu, provide a wonderful sampling of the unique food culture of Hawaii. “It’s a conglomeration of the world’s best food,” says Pascua. He describes tables loaded with dishes like Chinese Saimin noodles, Korean Kalbi ribs, and Filipino chicken adobo. Despite all the unique food choices, Pascua definitely has a favorite from the dessert table. Listen to Leo describe this dish made with Jello and sweet beans.
Ingredients:
6 oz (two small boxes) Raspberry Jello
1 can Koshian sweet red bean paste made from azuki beans and sugar.
Directions:
Mix the Jello gelatin in 2 cups of boiling water. Stir well to dissolve. While the gelatin is still warm, stir in the entire can of azuki bean paste and mix well. Add one more cup of cold water and give it another good mix. Pouring this into a 2 quart dish. Refrigerate overnight to set the Jello and give the azuki bean paste time to settle at the bottom.
*Dr. Leo Pascua is a pediatrician who grew up on the island of Oahu in Hawaii. Pascua is a member of Wahiawa United Methodist Church where he has been the choir director for almost 30 years. Leo loves to cook and has a special room in his home to display his vast collection of cookbooks.
For more favorite United Methodist recipes, visit UMC.org/OurUMTable or our page on Pinterest.
This video was produced by United Methodist Communications in Nashville, TN. Contact is Lilla Marigza.
This video was first posted on July 28, 2020.
