Authentic Che Ba Mau (Vietnamese Three Color Dessert)

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1. 1Step 1: In a saucepan, combine water with agar agar powder. Let the agar agar bloom for 15 minutes.
2. 2Step 2: Add pandan flavor and sugar. Stir and turn the heat to high. Continually stir until the liquid boils. Lower to a simmer and let it simmer for 1 minute.
3. 3Step 3: Pour into a dish (e.g., 7.5 x 5.5 inch glass dish) and let it cool to room temperature.
4. 4Step 4: Cover and put in the fridge. Let it set for an hour. Slice into thin strips and store in the fridge until ready to use.
5. 5Step 5: Soak the adzuki beans in water overnight.
6. 6Step 6: Drain the beans. Combine the beans and water in a small saucepan. Bring the water to a boil. Cover and let it simmer for 45 minutes to 1 hour until the beans are soft.
7. 7Step 7: Add the sugar. Remove from heat and pour into a storage container. Let it cool to room temperature and put in the fridge until ready to use.
8. 8Step 8: Combine mung beans and water in a small saucepan. Bring to a boil and simmer for 10 minutes until mung beans are soft.
9. 9Step 9: Add sugar and use a blender to puree mung beans until a thick paste forms.
10. 10Step 10: Heat coconut milk until it starts to boil.
11. 11Step 11: Add sugar and tapioca starch. Simmer for 2-3 minutes.
12. 12Step 12: Remove from heat. Let it cool to room temperature and put in the fridge until ready to use.
13. 13Step 13: Now you can finally make your Che Ba Mau. Add a layer each of mung beans, red beans, and pandan jelly to a cup. Top with crushed ice.
14. 14Step 14: Drizzle coconut sauce over the top and serve!