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1
Rinse the beans in several changes of water.
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2
Drain the beans and put them into a bowl.
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3
Add enough water to cover by 1 inch.
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4
Set aside to soak for 6 to 9 hours.
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5
Drain the beans and rinse them again.
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6
Put them into a saucepan with water to cover by 1 inch.
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7
Bring to a near boil over medium heat, and then lower the heat to a gentle simmer.
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8
Cover partially and cook for about 45 minutes, or until the beans are tender but not mushy.
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9
Let cool before using.
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10
Or, you may refrigerate them in their cooking liquid in a tightly covered container for up to 3 days.
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11
To make the sugar syrup, in a small saucepan, whisk together the sugar and 2/3 cup of the water until combined.
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12
Bring to a boil over medium heat and boil for about 1 minute, or until the sugar dissolves and the mixture is clear.
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13
Let cool before using.
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14
There will be 3/4 cup.
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15
Or, refrigerate in a tightly covered jar until needed.
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16
Put the tapioca starch in a large bowl and make a well in the center.
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17
Bring the remaining 1/3 cup water to a boil, immediately pour it into the well, and stir with a wooden spoon or sturdy rubber spatula until the mixture is lumpy.
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18
Use your hand (it is not that hot) or a plastic dough scraper to gather the mixture into a rough mass.
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19
Turn it out, along with all the unincorporated bits, onto a large cutting board.
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20
Knead the dough vigorously for 2 to 3 minutes, pushing it with the heel of one hand and folding it over, to create a smooth, dense dough.
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21
The dough will seem dry at first, but as the water is absorbed throughout the mass, the dough becomes malleable like modeling clay.
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22
Work in a little more tapioca starch if the dough is sticky, or a few drops of water at a time if the dough is too firm.
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23
The finished dough will be slightly warm.
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24
Cut the dough into 3 equal pieces.
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25
Roll out each piece into a strip 2 to 2 1/2 inches wide and a scant 1/4 inch thick.
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26
Allow the strips to cool, firm, and dry for 6 to 8 minutes, so they are easier to work with, flipping them midway so they dry evenly on both sides.
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27
Use a knife to cut the strips crosswise into short noodles a generous 1/8 inch thick.
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28
Pause occasionally to separate them with your fingers.
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29
They will be dry, which means they wont stick together during cooking.
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30
Set a bowl of cold water large enough to accommodate the noodles near the sink.
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31
Fill a 5-quart pot half full with water and bring to a rolling boil over high heat.
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32
Pick up the cutting board and scoot the noodles into the pot.
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33
Stir the noodles to prevent sticking.
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34
After the water returns to a boil, cook the noodles for about 5 minutes, or until they are coated with a clear layer of cooked tapioca.
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35
(They will look white in the pot, so use a slotted spoon to examine one.)
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36
Drain the noodles in a colander and immediately transfer them to the cold water bowl, where they will turn clear.
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37
Let the noodles cool before pouring off the water.
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38
(The noodles can be covered and kept at room temperature for about 4 hours.
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39
They lose their springiness if they are refrigerated.
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40
Cooled noodles stick together, so loosen and separate them with warm water before using.)
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41
To serve, have ready 6 glasses; each should hold 1 to 1 1/4 cups.
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42
Drain the beans and divide them and the noodles evenly among the glasses.
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43
Add 2 tablespoons sugar syrup and about 3 tablespoons coconut sauce to each glass.
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44
Top with 2 to 4 tablespoons crushed ice, depending on everyones sweet tooth.
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45
Serve with spoons for stirring up the contents and eating.
