Fun fact: This is one the most stolen recipes on my blog so far. I don’t know why, but the feature picture seems to attract a lot of people than I thought. They can steal the pic, the beans, the coconut milk … but they can never steal my own fingers. Those are my fingers, and please, if you intend to use these pics, give me some credits. My fingers deserve that, don’t you think?
Assorted Beans in Sweet Coconut Milk
- 6 oz peeled mung beans
- 10 oz black beans
- 10 oz white beans
- 10 oz red beans
- 14 oz coconut milk
- Sugar, as needed
- Water, as needed
If using uncooked beans, soak white and black beans over night.
Prepare peeled mung beans: In a medium pot, bring 1 quart of water to boil. Add peeled mung beans in and let the mixture simmer (on medium high heat) for 15 minutes. Add 1/4 cup of sugar, and simmer for another 10 minutes. Drain and put cooked beans into a blender, blend until beans have very smooth texture.
Prepare black and red beans
For uncooked beans: Discard water that used soak beans overnight. In a medium pot, bring 1 quart of water to boil. Add black beans in and simmer for 20 minutes. Add 1/4 cup of sugar and simmer for another 10 minutes. Drain and set aside black beans. Repeat the process for uncooked red and white beans.
For cooked beans: Bring 2 cup of water and 1/4 cup of sugar to boil. Turn off the heat, submerge cooked blacked beans completely in liquid for 15 minutes. Drain and set aside black beans. Repeat the process for cooked red and white beans.
Prepare coconut milk:
In a medium sauce pan, heat coconut milk, add 1/4 cup of sugar, simmer for 10 minutes. Stir constantly. Set aside.
Put all the beans in 4 different layers, orders do not matter. Top with coconut milk and crushed ice. Enjoy!