Red bean crushed ice drink (Hung dao ping)

This sweet, icy cold drink is a stunning series of layers and textures: vivid red beans and crisp white coconut milk, often topped with vanilla ice cream. A drink and dessert in one, it's wonderfully refreshing on a hot day.

Hung dao ping (Red bean crushed ice drink) Credit: Alana Dimou

• serves

  4

• prep

  5 minutes

• cook

  1:30 hour

• difficulty

  Easy

Ingredients

• 100 g dried red beans (see Note)
• 300 g yellow rock sugar
• 3 large handfuls crushed ice
• 200 ml coconut milk
• 200 ml evaporated milk
• 4 scoops vanilla ice cream (optional)

You will need to begin this recipe a day ahead.

Soaking time: overnight

Chilling time: at least 30 minutes

Instructions

1. Soak the red beans in water overnight (this will significantly shorten the cooking time).
2. Drain the beans and tip into a medium saucepan. Add 400 ml water and cook over medium heat for about 1 hour or until the beans are soft.
3. Pour in enough water to just cover the beans, then add the rock sugar and cook until the sugar has dissolved and the beans are fully cooked, with an almost sandy texture. Allow to cool, then transfer to the fridge to chill.
4. Spoon the red bean mixture into four tall glasses until they are half full, then top up with crushed ice. Divide the coconut milk and evaporated milk evenly among the glasses. Finish with a scoop of ice cream, if you like, then serve immediately with a straw and spoon, stirring well as you eat and drink.

Note

• This makes more red beans than you will need here. Store leftover cooked beans in an airtight container in the fridge for up to 4 days, or in the freezer for 2 weeks. It's always worth making more than you need as preparing the beans is the most time-consuming part of the process. If you have extra on hand you can make this drink whenever you feel like in no time! Or use them in red bean puddings.

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.