VIETNAMESE RAINBOW DRINK RECIPES

Steps:

• *** NOTE: one ingredient is listed in here because zaar did not reecognize it --
• 1 can logan (Vietnamese fruit canned) and I am not sure where to purchase them.
• 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.

Steps:

• 1.

  Add grenadine to a 12-oz. hurricane glass. Fill glass with ice.

• 2.

  Combine pineapple juice and coconut rum in a glass measuring cup; slowly pour mixture over ice in glass. 

• 3.

  Combine water and blue curacao and slowly pour over pineapple-rum layer. Garnish with an orange slice, if desired.