Green bean shake: a love story

I have a strange passion for mung bean drinks dating back to the year I lived in a Vietnamese neighborhood in Boston. A restaurant I lived near made something called Green Bean Shake, which as far as I could tell was mung beans, ice, and something rich like condensed milk or coconut milk, whirled in a blender. Green bean shake is cold, rich, sweet but not too sweet, with a pleasantly beany taste. The special thing about it is its slightly dusty texture, as if it had been sitting behind the couch for a month or two.

As some of you know, because I've already bored you to tears with my soliloquies on this, I've been searching for green bean shakes ever since I left Boston. In Jakarta I've found something similar: green bean drink, which is like soy milk made out of mung beans. You can buy it at Carrefour. It almost makes up for Carrefour's hellish qualities. If I were patient enough to carry it home, I could probably put it in a blender with ice and other things and come up with the proper shake. But I'm never that patient.