| 1 |
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 to cool. Refrigerate until
ready to use. |
| 2 |
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 to cool. Refrigerate until
ready to use. |
| 3 |
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 to cool.
Refrigerate until ready to use. |
| 4 |
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. Use ice cream spoons to eat and a straw to sip. |
FOODOFVIETNAM.COM