Desserts Recipes - Rainbow Drink Recipe

Ingredients

• 50g/2oz dried split mung beans, soaked for 4 hours and drained

• 50g/2oz red azuki beans, soaked for 4 hours and drained

• 25g/1oz/2 tbsp sugar

For the syrup:

• 300ml/1/2 pint/1 1/4 cups coconut milk

• 50g/2oz/1/4 cup sugar

• 25g/1oz tapioca pearls

• crushed ice, to serve

• 15g/1/2oz jellied agar-agar, soaked in warm water for 30 minutes and shredded into long strands, to decorate

Serves 4

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Method:

1. Put the mung beans and azuki beans into two separate pans and add 1 tablespoon of sugar each. Pour in enough water to cover and, stirring all the time, bring it to the boil.

2. Reduce the heat and leave both pans to simmer for about 15 minutes, stirring from time to time, until the beans are tender but not mushy - you may have to add more water. Drain the beans, leave to cool and chill separately in the refrigerator.

3. In a heavy pan, bring the coconut milk to the boil. Reduce the heat and stir in the sugar, until it dissolves. Add the tapioca pearls and simmer for about 10 minutes, until they become transparent Leave to cool and chill in the refrigerator.

4. Divide the mung beans among four tall glasses, add some crushed ice, then the azuki beans and more ice.

5. Pour the coconut syrup over the top and decorate with strands of agar agar. Serve immediately with straws and long spoons.

Thirst-quenching and appetizing, rainbow drinks are a delightful South-east Asian specialty.

Cook's Tip: Many variations of rainbow drinks are served throughout South-east Asia in tall clear glasses in markets, restaurants and bars. They usually combine ingredients such as lotus seeds, taro, sweet potato, and tapioca pearls with exotic fruits. Tapioca pearls are also used in the iced drink known as bubble tea, which has become popular on the US West Coast.