Red Bean Grass Jelly Coconut Drink (Hung Dau Leung Fan)
Soft sweet red beans, cubes of herbal grass jelly and creamy coconut milk over ice. Drink it, chew it, love it.
Ingredients
- 150 g Dried adzuki (red) beans
- 1 l water, for cooking the beans
- 100 g sugar (or rock sugar)
- 300 g Black grass jelly (cincau), canned, cut into 1 cm cubes
- 400 ml coconut milk, chilled
- 200 ml cold water or soy milk
- crushed ice, to serve
Method
- Soak the red beans in plenty of cold water for 4 hours or overnight, then drain.
- Simmer the beans in the 1 l water, covered, for 45–50 min, until soft but mostly whole. Top up with water if they run dry.
- Stir in the sugar and simmer for 10 min more, until the liquid turns syrupy. Cool completely.
- Mix the coconut milk with the cold water or soy milk.
- Spoon red beans with a little syrup into tall glasses, add the grass jelly and ice, then pour over the coconut milk. Serve with wide straws and spoons.
Tips
- The sweet beans keep 4 days in the fridge, so make a batch ahead.
- Tinned grass jelly is sold in Asian shops; rinse it before cutting.
Sources
Written in our own words after cross-checking these recipes:
Open Red Bean Grass Jelly Coconut Drink (Hung Dau Leung Fan) in Nouns Cooking