Vietnamese Mung Bean Smoothie

Instructions

1. Cook the mung beans
   Drain the soaked mung beans and transfer to a medium saucepan. Add 1 cup of water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until beans are very soft and can be easily mashed with a fork.
2. Make the mung bean paste
   Drain any excess water from the cooked mung beans. Add the salt and sugar to the hot beans. Mash thoroughly with a potato masher or blend in a food processor until smooth. Let the paste cool to room temperature.
3. Prepare the coconut mixture
   In a bowl, combine the coconut milk with pandan or vanilla extract (if using). If using condensed milk, add it now and stir until well incorporated. Set aside.
4. Blend the smoothie
   In a blender, combine the cooled mung bean paste, coconut milk mixture, cold water, and crushed ice. Blend on high speed until smooth and creamy, about 30-45 seconds.
5. Adjust consistency and sweetness
   Taste the smoothie and add more sugar if needed. If the smoothie is too thick, add more cold water, one tablespoon at a time, until desired consistency is reached. Blend again briefly to incorporate.
6. Serve immediately
   Pour the smoothie into tall glasses. Garnish with fresh mint leaves. Serve immediately with a straw and a long spoon, as the drink is thick and creamy.