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Prep 5 mins
Cook 4 hrs
This is posted in response to a request.
Make and share this Rainbow Drink (Che Ba Mau) recipe from Food.com.
- *** NOTE: one ingredient is listed in here because zaar did not reecognize it --
- 1 can logan (Vietnamese fruit canned) and I am not sure where to purchase them.
- 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.
- 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.
- 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.
- 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. I am guessing on servings *** time indicated is soaking time.
Looks good, very keen to try it. The vietnamese fruit you are referring to is Longan (they are similar to Lychees) and you should be able to get them at any asian grocery store.
This is a very flavorful drink. It's kind of like a dessert because of the sweet coconut milk. It takes some time to make, but the outcome is completely worth it. The layers of flavors work so well together. The presence of the other ingredients make the drink not too sweet. Definitely one of my favorites.