Potong ice cream is very common in South East Asia, I remember growing up with this ice cream which come in many flavors, it was sold everywhere when I was a kid, but ever since we have big supermarket with much more fanciful ice cream, potong ice cream has became less popular and I believe most of the kids today don’t know much about this ice cream.
Potong means “cut” in Malay, referring to rectangular popsicles that are cut into portions from a bigger block. Made of coconut milk, skimmed milk, corn starch and sugar as basic ingredients, they fused it with flavours such as yam, durian and the most popular, red bean. Potong ice cream first came about in the 60s or 70s and is extremely popular in the late 80s and early 90s, red bean is the most popular flavour
As my husband is allergic to milk, so I make them into dairy free and gluten free. You can use half milk and half coconut cream if you want to use dairy). You do able to get this ice cream from oriental supermarket in Perth, but mind you they are not cheap so I never willing to pay that kind of price for this ice cream. This ice cream is very easy to make, all you need is a blender and ice cream mould which I got mine from Ikea.
200g red beans
2 stalk pandan leaves
400g coconut cream
200g reserved cooking liquid from red bean
1/2 teaspoon salt
1. Rinse and soak the red bean overnight
2. Boil the red bean together with the pandan leaves in some water until it become soft and tender
3. Drain away the liquid but reserve 200g to use later
4. Add the 80g sugar into the cooked red bean and mix well and set aside for 1 hour until sugar is absorbed into the beans
5. Put about 1 tablespoon of the cooked red bean into the mould
6. Put the coconut cream, the red bean liquid, 100g sugar and salt into a small saucepan and cook till sugar melt
7. Put the cooked coconut mixture and the remaining red bean , into a food processor and blend until smooth. Skim away the bubbles or let it sit until the bubbles dispersed.
7. Pour the mixture into the ice cream mould (do not fill to the brim, leave room for expansion) and freeze for several hours until it is hardened.
8. To remove from mould soak in a bowl of water for few second for easy remover of the stick.
1. Place drained beans into basket and insert into TM bowl. Add 1 liters water and pandan leaves and cook for 30-40 min / Varoma temperature / speed 4.
2. Remove the basket and pour out 200g of the liquid into a bowl. Discard the pandan leaves
3. Add the 80g sugar into the cooked red bean and mix well. Leave to cool for about 1 hour until sugar is absorbed into the red bean
4. Scope out 1/2 tablespoon of the cooked red bean into each mould
5. Put the coconut cream, the red bean liquid, 100g sugar and salt into the TM bowl and cook 100°C / 4 min / speed 2
6. Add in the remaining red bean and blend 20 sec / speed 8. Skim away the bubbles or let it sit until the bubbles dispersed.
7. Pour the mixture into the ice cream mould (do not fill to the brim, leave room for expansion) and freeze for several hours until it is hardened