Photograph of the finished Qing bu liang (Hainan coconut sweet soup)

China · Chè thanh bổ lượng Hải Nam

Qing bu liang (Hainan coconut sweet soup)

45 min Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Coconut milk Coconut milk 2 cups
  • Photograph of Fresh coconut water Fresh coconut water 1 ⅓ cups
  • Photograph of Peeled mung beans Peeled mung beans 2.8 oz
  • Photograph of Red bean Red bean 2.8 oz
  • Photograph of Dried lotus seeds Dried lotus seeds 2.1 oz
  • Photograph of Dried longan Dried longan 1.4 oz
  • Photograph of Small tapioca pearls Small tapioca pearls 2.1 oz
  • Photograph of Rock sugar Rock sugar 2.8 oz
  • Photograph of Shredded coconut Shredded coconut 1.4 oz
  • Photograph of Ice cubes Ice cubes 14.1 oz

Method

  1. 1 Soak mung beans, red beans, and lotus seeds for 2 hours, then simmer each type separately for 25 minutes until tender but not mushy.
  2. 2 Boil the tapioca pearls for 10 minutes until translucent, then drain and rinse with cold water to firm them up.
  3. 3 Boil rock sugar with a little water to make sugar syrup, then let it cool completely.
  4. 4 Mix coconut milk with fresh coconut water and sugar syrup, stir well, and refrigerate.
  5. 5 Arrange beans, lotus seeds, longan, tapioca pearls, and shredded coconut in a glass, pour in coconut milk, and add ice cubes.

With an appliance

  • Pressure cooker 32 min

    Replace step 1: Divide the mung beans, red beans, and lotus seeds into three separate heat-resistant bowls in a steamer, cook under high pressure for 8 minutes, then release the pressure naturally for 10 minutes. Keep steps 2 to 5 as they remain whole.

Start cooking