Che Ba Mau (Rainbow Drink)

This Vietnamese dessert is delicious! It satisfies your tongue after a hot bowl of pho.

Ingredients

• 3/4 cup skinless split mung beans, soaked for 3 hours and drained
• 3/4 cup sugar
• 1 1/2 cups coconut milk
• 1/2 cup red azuki beans, soaked for 4 hours and drained
• 1/4 cup tapioca pearls
• Shaved ice
• 1 can longan, drained

Directions:

Bring 2 cups water to a simmer in a pot over medium heat

Add the mung beans and 1/4 cup sugar

Cook, stirring constantly, until the water is completely absorbed, about 20 minutes

Remove from the heat and allow cooling

Refrigerate until ready to use

Bring 2 cups of water just to a boil in a pot over medium heat

Reduce the heat to low, add the azuki beans and 1/4 cup sugar

Cover and simmer until the beans are cooked through, about 3 hours

Remove from the heat and allow cooling

Refrigerate until ready to use

Meanwhile, bring the coconut milk and 1-1/2 cups water to a boil

Reduce the heat to low, add the remaining sugar and tapioca pearls, and simmer until the tapioca pearls have become completely transparent. Remove from the heat and allow cooling

Refrigerate until ready to use

In an ice cream soda glass, working in layers, place 2 tablespoons shaved ice in between 3 tablespoons each of everything else starting with shaved ice, coconut tapioca, shaved ice (again), azuki beans, shaved ice (again), coconut tapioca (again), and a few longans on top

To serve: Use ice cream spoons to eat and a straw to sip

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