Pandan Coconut Milk Tea

Pandan Coconut Milk Tea is a refreshing, creamy blended drink of jasmine tea, yellow mung beans and coconut milk flavored with pandan leaves. It is inspired by a drink of the menu from The Lunch Lady Vietnamese restaurant, made famous by Anthony Bourdain.

Course Dessert, Drinks

Cuisine Asian, Southeast Asian, Vietnamese

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 472kcal

Author Michelle

Ingredients

Pandan jasmine tea:

1 tablespoon loose leaf jasmine tea
1 ½ C hot water
2 pandan leaves cut into small pieces
1 drop pandan extract optional

Yellow mung beans:

½ C split yellow mung beans washed and drained
water to cover
2-3 tablespoon granulated sugar or to your taste

For serving:

ice
1 C coconut milk

Instructions

Make the pandan jasmine tea:

Brew the jasmine tea and let cool (in the fridge). [You can this ahead of time, or even the night before].
In a blender, combine jasmine tea and pandan leaves.
Blend until the pandan leaves are pulverized.
Strain the jasmine tea pandan mixture into a bowl and discard the pandan pulp.
Add a drop of pandan extract to the tea (for color, optional).

Cook the yellow mung beans:

In a saucepot, add water and bring to a boil.
Add in the washed and drained yellow mung beans.
Cook for 10-15 minutes, until mung beans are tender.
Drain the yellow mung beans.
Transfer the cooked mung beans to a bowl and stir in 2-3 tablespoon sugar while the beans are still hot.

Blend:

Add the sweetened mung beans to a high-powered blender.
Pour in pandan jasmine tea.
Blend on high speed until smooth and creamy.

Assemble:

Add ice to a tall serving glass.
Pour the jasmine pandan mung bean tea mixture about half way up.
Top off with coconut milk.
Stick in a straw and give it a good stir before enjoying.

Nutrition