Coconut Jello with Sweet Red Beans

I wouldn't say these recipes are in any way the best. In fact, they're very much a work in progress - don't say I didn't tell you!

Coconut Jello infused with Kaffir Lime Leaf
2 cans coconut milk
Handful of dried Kaffir lime leaves
1 - 2 bars of Chinese brown candy (to taste)
3 sheets gelatin

1. Warm the coconut milk in a saucepan.
2. Add the dried Kaffir lime leaves to the warmed coconut milk, cover, and remove from the heat. Steep for 2 - 3 hours.
3. Strain the leaves from the coconut milk and return the saucepan to the heat.
4. Add the Chinese brown candy (to taste) and when it has dissolved completely, remove from the heat to cool slightly.
5. In a separate bowl, soften the gelatin sheets in cool water.
6. Squeeze the gelatin so most of the water is drained off, then whisk it into the coconut milk.
7. Pour into a plastic-lined bowl or mold and refrigerate overnight or until firm. 
8. Serve with sweetened red beans.

Notes:

• I used way too many kaffir lime leaves and way too little gelatin. Probably 1 - 2 leaves would have done fine and 5 - 6 sheets of gelatin would have been better. The coconut jello was very soft, similar to the texture of creme brulee, and very rich.
• I had planned to use palm sugar but had run out so I used Chinese brown candy. I think either would have worked, in this case.
• Ginger might have been a nice addition. It would have cut the richness of the coconut milk.

Sweet Red Adzuki Beans
3/4 c dried adzuki beans
water to cover
3" piece of ginger, peeled and sliced into disks
2 pieces of star anise
2 bars Chinese brown candy (to taste)
1/2 c tapioca pearls

1. Soak the beans in water for at least 2 hours prior to cooking.
2. Rinse and strain the beans, re-cover, and turn heat to medium.
3. Add ginger and star anise to the pan and allow the beans to simmer until cooked through.
4. When the beans have finished cooking, add the brown candy to the beans and cook until the sugar is dissolved.
5. Meanwhile, soak the tapioca pearls in cold water.
6. Strain the softened tapioca pearls and add them to the cooked beans.
7. Cool and refrigerate until you're ready to serve.

Notes:

• I forget these are beans and I try to rush them along. Cook them like you'd cook any beans, albeit without the salt or ham hock you might typically put in. 
• 2 bars of brown candy might not be sweet enough. I would revisit this amount next time.
• I accidentally soaked the tapioca balls in warm water and they fell apart. I think cold water is the way to go here. 
• The beans didn't have a strong enough ginger or star anise flavor for my taste, but they might be strong to you. Play with the seasonings by adding cinnamon, cloves, lemon zest, vanilla beans...just about anything.