In separate bowls, soak rice and mung beans overnight

The next day, rinse and dump onto different pans

Pour enough water covering each rice and beans

Bring to boil, adding more water as needed, until rice turn into porridge. During the process, add in sugar, adjust to your liking for sweetness

For the mung beans, bring to boil as well, adding more water as needed. Add in sliced of ginger before boiling, and sweetened it with sugars. Boil until super tender of mushy when the bean is pressed/squeezed with finger

Drain red beans and rinse, add into mung beans, boil a little longer

Bring coconut milk to a boil, adding salt to to taste

To serve, spoon some rice porridge into a bowl, followed with tender mung beans and red beans. Top with coconut milk and drizzle with sweetened condensed milk

If you like, serve chilled, with crushed ice. Room temperature is good too, warm is delicious as well.