Chè Ba Màu (Vietnamese Three Color Dessert)

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1. 1Step 1: Soak the adzuki beans overnight. The next day, drain and simmer in boiling water for 18–20 minutes, or until tender. Drain again, stir in sugar, and let cool.
2. 2Step 2: Boil water, then whisk in agar agar powder, pandan extract, and sugar until fully dissolved. Pour into a glass dish and let it set at room temperature. Chill in the fridge for at least 4 hours (or freeze for 2). Slice into strips or cubes.
3. 3Step 3: Add mung beans and water to a saucepan. Bring to a boil, then simmer for 10–12 minutes until soft. Mash or blend into a smooth paste and mix in the sugar.
4. 4Step 4: Heat coconut cream until it just starts to bubble. Whisk in sugar and tapioca starch. Simmer for 2–3 minutes, then let it cool and chill in the fridge until ready to use.
5. 5Step 5: Layer red beans, mung bean paste, and pandan jelly in a glass. Drizzle with chilled coconut sauce and top with crushed ice. Serve immediately and enjoy!