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Loading...A beloved Vietnamese street dessert featuring three colorful layers of mung beans, red beans, and pandan jelly served over crushed ice and drowned in sweet coconut cream. This refreshing treat balances creamy, nutty, and grassy flavors with a satisfying mix of soft and chewy textures.
Prep Time30 mins
Cook Time40 mins
Total Time70 mins
Servings4
Yield4 large bowls
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 18 gFat
- 13 gSaturated Fat
- 55 gCarbs
- 7 gFiber
- 28 gSugar
- 11 gProtein
- 220 mgSodium
- 580 mgPotassium
- 120 mgCalcium
- 3.5 mgIron
- 3 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the pandan jelly layer
- 1 packet (about 7 g) agar-agar powder
- 350 ml water
- 1/4 tsp pandan extract or 2 pandan leaves, knotted
- 3 tbsp sugar
- A few drops green food coloring (optional)
For the yellow mung bean layer
- 200 g split yellow mung beans, rinsed
- 600 ml water
- 3 tbsp sugar
- 1/4 tsp salt
For the red bean layer
- 150 g dried red adzuki beans
- 700 ml water
- 4 tbsp sugar
- Pinch of salt
For the coconut cream sauce
- 400 ml canned coconut milk (full fat)
- 150 ml evaporated milk
- 3 tbsp condensed milk
- 1/2 tsp cornstarch
- 1/4 tsp salt
For assembly
- Crushed ice
- Toasted sesame seeds or coconut flakes for garnish (optional)
Directions
- Make the pandan jelly: In a saucepan, combine water, agar-agar, pandan extract, and sugar. Bring to a gentle boil while whisking for 2 to 3 minutes until agar fully dissolves. Pour into a shallow tray, let cool to room temperature, then refrigerate for 30 minutes until firm. Cut into small cubes.
- Cook the mung beans: Add rinsed yellow mung beans and water to a pot. Bring to a boil, reduce heat, and simmer covered for 20 to 25 minutes until very tender. Drain off excess liquid, stir in sugar and salt, and mash lightly with a fork. Cool to room temperature.
- Cook the red beans: Simmer adzuki beans in water for 35 to 40 minutes until soft but still holding their shape. Drain and stir in sugar and salt while warm. Cool completely before assembling.
- Prepare the coconut sauce: Whisk coconut milk, evaporated milk, condensed milk, cornstarch, and salt in a saucepan. Heat gently over medium-low for 4 to 5 minutes, whisking until slightly thickened. Do not boil. Transfer to a pitcher and chill.
- Layer a generous spoonful of yellow mung beans in the bottom of each glass, followed by red beans, then top with pandan jelly cubes.
- Add a tall mound of crushed ice over the layers, then pour the chilled coconut sauce generously over the ice, allowing it to cascade down the sides.
- Garnish with toasted sesame seeds or coconut flakes if desired and serve immediately with a long spoon.
- For the cleanest color contrast, chill all bean layers and jelly in separate containers and assemble only just before serving.
- Adjust sweetness of each layer to your taste before chilling; the dessert should taste mildly sweet since the coconut sauce adds richness.
Cook’s Notes
- Soak the adzuki beans for 4 hours or overnight to cut cooking time in half.
- Use freshly toasted white sesame seeds for a nutty aroma contrast against the sweet beans.
- If pandan leaves are unavailable, a splash of pandan extract gives the jelly its signature grassy fragrance.
- Assemble the dessert right before serving so the ice does not melt and dilute the coconut sauce.
- For a vegan version, swap evaporated and condensed milk with coconut cream sweetened with a touch of maple syrup.
