Pandan Coconut Milk Tea

Make the pandan jasmine tea:

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

Cook the yellow mung beans:

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

Blend:

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

Assemble:

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