Ingredients:

• 1 cup of mung beans (skinless)
• 2 cups of sugar (season to your taste)
• 50 lotus seeds (soaked in water overnight)
• 1/2 cup sea weeds (soaked in water for 1 hour)
• 1/2 sweet potato vermicelli (soaked in water for 1 hour)
• 4- cups of water
• 1 cup of coconut juice (optional)
• 1/2 cup young coconut meat, julienne cut
  (You can buy this in a frozen form in Asian grocery stores)
• 1/2 cup boiled peanuts (optional)
• 1/2 teaspoon of vanilla

Preparations:

• Drain lotus seeds then cook with 2 cups of water until tender. Add mung beans to the lotus mixture and bring to boil. Simmer for 10 minutes or until the mung beans are cooked. Add potato vermicelli and sugar. Cook for another 5-8 minutes, add seaweed, coconut and vanilla.  Simmer for 4 minutes. Remove from the heat.
  Ladle into small individual bowls. Serve at room temperature or with ice in the summer.
• Serves 10-15.