Three-color dessert with beans and coconut. Colorful layered dessert with sweet beans, pandan jelly, and coconut milk over crushed ice. A refreshing Vietnamese street food classic perfect for hot days.
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11 items
Rinse mung beans thoroughly and place in a pot with 2 cups of water. Bring to a boil, then heat and for 20-25 minutes or until very soft. Drain, mash slightly, and sweeten with 2 tablespoons sugar. Let cool.
Rinse red beans and place in a pot with 2 cups of water and pandan leaves (if using). for 30-35 minutes until tender but not mushy. Drain, remove pandan leaves, and sweeten with 2 tablespoons sugar. Let cool.
Rinse black-eyed peas and place in a pot with 2 cups of water. for 25-30 minutes until tender. Drain and sweeten with 2 tablespoons sugar. Let cool.
For pandan jelly, bring 500ml water to a boil. Whisk in agar powder and remaining sugar until dissolved. Add pandan extract for flavor. Pour into a shallow pan, refrigerate until set, about 30 minutes.
Once set, cut the jelly into small cubes.
Prepare the coconut sauce by whisking coconut milk with a pinch of salt and 2 tablespoons sugar until the sugar is fully dissolved. Chill until serving.
To assemble, use a tall glass. Start with a layer of yellow mung beans at the bottom, followed by red beans, then white peas. Add pandan jelly cubes and top with crushed ice.
Pour the sweetened coconut milk over each glass just before serving. Stir everything together while enjoying.
