Prepare all the beans and grains ahead of time. Start by soaking the red beans and Job’s tears in water for about 5-6 hours to soften them. If you want to save time, you can soak them in hot water instead. After soaking, steam the Job’s tears until cooked and set aside. Boil the red beans, lotus seeds, and ginkgo nuts until tender, then set aside as well.

Soak the Chinese jujubes in water, remove the pits, and candy them (you can also buy them pre-candied). Peel and thinly slice the lotus root. If using dried lotus root, soak it in water and boil until soft before candying (if you prefer less sweetness, just boil until tender and skip candying).

Rinse the dried longan thoroughly, then boil it in clean water. Boil until the water turns a light brown and the longan is soft and floats to the surface. Add the sugar and pandan leaves, stir until the sugar dissolves, and let the pandan leaves infuse for a few minutes. Remove the pandan leaves and turn off the heat.

But since the weather is hot right now, serve it over ice for a refreshing and cooling treat that's perfect for this season.