Chè Ba Màu

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1. 1Step 1: Bring 1 cup of rinsed, split yellow mung beans with 3 cups of water to a boil, stirring constantly. Keep a close eye on the beans; they'll try to foam over initially.
2. 2Step 2: Simmer for 20 minutes or until soft and paste-like. The water will be completely absorbed. Cool until ready for use.
3. 3Step 3: Heat one 15.5-oz can of coconut milk over low until hot and then stir in 1 cup of sugar, a pinch of salt, and 2½ tablespoons of water and mix until dissolved. Set aside to cool.
4. 4Step 4: Bring 2 cups of water to a vigorous boil before whisking in 1¾ teaspoons of agar-agar powder and ¼ teaspoon of pandan extract.
5. 5Step 5: Chill the mixture in an 8x8" pan for 30 minutes, or until set. Slice into thin 3x⅛" strips.
6. 6Step 6: Thoroughly rinse and drain one 15.5-oz. can of dark red kidney beans.
7. 7Step 7: To assemble, scoop mung beans, kidney beans, and pandan jelly into five tall glasses, creating three distinct layers.
8. 8Step 8: Pour the sweetened coconut milk over and fill each glass to the top with crushed ice. Stir together and devour.