Vietnamese Three-Color Dessert with Pandan Jelly, Red Beans and Mung Bean Paste

What you need

• 100 g (1/2 cup) split mung beans
• 1 can (14 oz) red beans, canned, sweetened or plain, drained and rinsed
• 1 tbsp agar powder
• 1/4 tsp pandan extract
• 185 g (about 1 cup) sugar, divided: 60 g jelly, 60 g bean soaking liquid, 40 g mung paste, 25 g coconut sauce
• 200 ml (7 oz) coconut cream
• 1/2 tsp cornstarch
• 1/4 tsp salt
• 500 g (4 cups) shaved ice

Method

Restated from the original video

1. 1

   Rinse the mung beans, cover with plenty of cold water and soak for at least 4 h or overnight.

2. 2

   Whisk the agar powder into 600 ml of cold water in a saucepan and leave for 15 min.

3. 3

   Set the pan over medium heat and stir until the liquid begins bubbling. Stir in 60 g of the sugar and stir for 2-3 min until dissolved, then take it off the heat.

4. 4

   Skim off the foam, stir in the pandan extract until the liquid is evenly green and pour it into a shallow dish.

5. 5

   Cool the jelly on the counter for 1 h, then chill until firm, 2-3 h.

6. 6

   Drain the soaked mung beans and put them in a small pot with 180 ml of water. Cover and cook over low heat until very soft, 20-25 min, adding a splash of water if the pot dries out.

7. 7

   Mash the hot beans with 40 g of the sugar into a thick, smooth paste. Let it cool, then chill.

8. 8

   Boil 120 ml of water with 60 g of the sugar for 2-3 min until dissolved and let the sugar water cool.

9. 9

   Stir the red beans into the cooled sugar water and leave them to soak until serving.

10. 10

    Mix the cornstarch with 1 tbsp of water. Warm the coconut cream with the last 25 g of sugar and the salt over medium heat, whisk in the cornstarch mixture and cook for 1-2 min until it thickens slightly. Cool, then chill.

11. 11

    Cut the set jelly into strips about 5 mm wide, or grate it into thick shreds.

12. 12

    Fill 4 tall glasses with layers of shaved ice, red beans, mung bean paste and jelly. Add more shaved ice on top.

13. 13

    Spoon the coconut sauce over each glass and serve right away.

Imported from foryoueats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.