Set out a scale and the equipment for Che ba mau. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry mung beans, dry kidney beans, canned coconut milk, palm sugar, tapioca pearls, dry, ice, banana, kosher salt, neutral oil. Che ba mau is cooked in Saigon as its own plate, not as a copy of a restaurant menu. Sweeten cooked beans and tapioca with coconut milk and palm sugar, then layer them cold over ice. Pandan is the usual scent. Banana carries the fruit here. Amounts are for 4 from foods this library can count.
