Three-Color Dessert

Chè ba màu · Che ba mau

Ingredients9

• mung beans100 g
• red beans100 g
• agar powder2 tbsp
• pandan extract1 tsp
• coconut milk200 ml
• sugar100 g
• water500 ml
• salta pinch
• crushed iceas needed

Method

1. Soak the mung beans and red beans in water for at least 4 hours, then drain.
2. Cook the mung beans in 250 ml water until soft, then set aside; repeat with the red beans in another pot.
3. In a small saucepan combine agar powder, 250 ml water, pandan extract and a pinch of salt; bring to a boil, then pour into a shallow dish to set and cut into small cubes.
4. In a bowl mix coconut milk with sugar until dissolved; adjust sweetness to taste.
5. To serve, layer mung bean paste, red bean paste, and pandan jelly cubes in serving glasses, then pour the sweetened coconut milk over the layers.
6. Add crushed ice if desired and serve chilled.