1. Ingredients: appropriate amount of red beans (mung beans), 0.1 kg of barley, 0.15 kg of peanuts, 0.2 kg of hollow flour, 0.05 kg of red dates, appropriate amount of coconut milk, appropriate amount of sago, appropriate amount of watermelon, appropriate amount of mango, and appropriate amount of cantaloupe.

2. Mix the beans and soak them in water for one hour. Use a pressure cooker to pressure them for 25 to 30 minutes. Turn on the heat and start counting the time. Cook in an ordinary pot for about an hour.

3. Boil a pot of water with more water. After the water boils, add the sago and cook for ten minutes. Turn off the heat and simmer for 15 minutes. Turn the heat to boil again, then turn off the heat and simmer for ten minutes.

4. Return to high heat and bring to a boil, then add the hollow flour until there is no white core in the sago. Remove the hollow flour when it is cooked and soft, and rinse with cold water to prevent it from sticking together.

5. Dilute the coconut milk with cold or hot water, depending on your personal taste, either hot or cold.

Coconut milk needs to be diluted with 1000 ml of water. The concentration can be increased or decreased according to personal taste.

6. Cut watermelon, mango, and cantaloupe into small pieces, add ice cubes, and put all the seasonings together.