The rainbow drink is fun and filling, so much so that it can make a perfect afternoon snack on a hot summer’s day. Che ba mau is always colourful, with textures ranging from crunchy agar jelly sticks (available in Asian markets) to starchy beans and creamy coconut milk.
Ingredients
- ¾ cup skinless split mung beans, soaked for 3 hours and drained
- ¾ cup sugar
- ½ cup red azuki beans, soaked for 4 hours and drained
- 1 ½ cups coconut milk
- ¼ cup tapioca pearls
- 1 can longan, drained
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