Back to 4 servings Yellow mung bean layer 0.5 cup dried split mung beans, rinsed, soaked in water 4 hours or overnight 1 cup water, for cooking the mung beans 2 tablespoons sugar Green pandan jelly layer 1 tablespoon agar agar powder, pure, unflavored 2 cups water 3 tablespoons sugar 0.25 teaspoon pandan extract, or 1 to 2 drops, pandan flavoring Red bean layer 1 cup sweetened adzuki red bean paste, canned or ready-cooked Coconut sauce 0.75 cup coconut cream, about 6 ounces; do not use coconut milk 3 tablespoons sugar 1 teaspoon tapioca starch or cornstarch 0.25 teaspoon salt Serving crushed or shaved ice, for serving
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1 Step 1: Soak the rinsed mung beans in water for at least 4 hours, ideally overnight, then drain.2 Step 2: Simmer the drained mung beans in 1 cup water over medium heat with 2 tablespoons sugar for about 10 minutes, until soft and tender when pressed. Mash or blend to a smooth paste, then cool completely.3 Step 3: Bring 2 cups water to a full boil over medium-high heat. Whisk in the agar agar and 3 tablespoons sugar, boil for 1 minute while stirring constantly until fully dissolved, then stir in the pandan extract.4 Step 4: Pour the mixture into a shallow glass dish at least 9 inches wide and let it cool to room temperature, then refrigerate 1 to 2 hours until firm. Slice into thin strips or 1/2-inch cubes.5 Step 5: Whisk the coconut cream, 3 tablespoons sugar, tapioca starch and salt in a saucepan over medium heat. Stir constantly until it just comes to a boil and thickens to the consistency of melted ice cream, about 1 to 2 minutes. Cool, then chill.6 Step 6: Assemble each glass: spoon in 2 tablespoons red bean paste, then 2 tablespoons mung bean paste, then 2 tablespoons pandan jelly. Add 1 cup crushed ice and drizzle with 2 tablespoons coconut sauce. Serve immediately.getsaucepan.com/r/ec105e02-5398-54d7-8e9f-6b866e214f8d
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