Wednesday, July 9, 2008

Rehoboh Beach & Vietnamese Five Colors Jelly Drink

Yesterday the weather was so beautiful. It was sunny, and not too hot. We decided to go to Rehoboh Beach. It was just perfect. The water was not too cold, and the weather was just right to hit the water. Check it out.

We had a blast at the Beach. Check out the waves.

When we got home, I decided to make a 5 colors jelly drink. This is a very good summer drink. Not only it's cold and delicious, and but it's good for you.

I made the whole big pot. This is a very easy dessert. It has different types of bean. I put red kidney bean, black bean, and lotus nuts. And then I made different flavors and colors of Jelly. After I cut them into long slender slices, I added coconut milk sauce with pandan flavor mixed with a touch of Amyel acetate essence (dau hoa buoi). Also, I added simple syrup for sweetness. I wish you can smell the aroma. It is simply delicous!!! This can be served with shredded ice.


J said...

I love this drink! Thanks for posting.
Hope I can make it one day myself.

Thuyhai said...

The drink looks good. It looks like 'che thai'.

Didi said...

do you make the jellies from scratch and just add different food colors?

Domestic Alchemist said...

I would give 1/4 of my soul for the recipe for this drink. I've only had it once and I haven't been able to find it again in area restaurants. I know it seems really simple, but I don't know exactly what to add or how much to add. Would you please, please, please post the recipe???

Thank you!

Zoe said...

Doemestic Alchemist,
It's too early for me to type recipe. I found this one on the internet.

Rainbow jelly drink
-3/4 cup skinless split mung beans, soaked for 3 hours and drained
-3/4 cup sugar
-1/2 cup red azuki beans, soaked for 4 hours and drained
-1 1/2 cups coconut milk
-1/4 cup tapioca
-3 cans of colorful jelly (this can be bought in any Asian stores.)

-1 can logan (Vietnamese fruit canned. You can find in any Asian grocery store.)
-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.

Good luck!