Ingredients
Yellow Bean Layer
| ½ cup | mung beans | |
| 3 tbsp | sugar | |
| 1 cup | water |
Red Bean Layer
| ½ cup | red or adzuki beans | |
| 3 tbsp | sugar | |
| 3 cups | water |
Pandan Jelly Layer
| ¼ cup | (25 grams) | agar gar powder |
| ½ tsp | pandan flavour | |
| 3 tbsp | sugar | |
| 3 cups | water |
Coconut Sauce
| ½ can | coconut milk | |
| 3 tbsp | sugar | |
| 1 tsp | tapioca starch OR a few spritzes of coconut extract + ½ cup of 2% milk! |
Equipment
| 2 | Saucepan/Pots | |
| Small Pot | ||
| Strainer | ||
| Measuring Cups and Spoons | ||
| Whisk |
Directions
- Yellow Bean Layer : Rinse mung beans (like you’re rinsing rice before you cook it). Combine mung beans and water in a sauce pan (enough water to cover the mung beans). Bring to a boil then simmer for about 10 minutes or until mung beans are soft, adding sugar, stirring and mashing together. Adjust sugar levels to your sweetness preference. All water should be soaked up. Let cool at room temperature before putting in fridge to cool before assembly.
- Red Bean Layer : Soak red beans overnight to ensure it softens / cooks easier the next day (don’t rush the process—I always regret not soaking overnight lol). Combine red beans and water in a sauce pan. Bring to a boil then simmer for about 10 minutes or until red beans are soft, adding sugar and stirring. Adjust sugar levels to your sweetness preference. Let cool at room temperature before putting in fridge to cool before assembly.
- Pandan Jelly Layer : Bring water to a boil. Once boiling, add agar agar powder. Stir constantly in one direction until the mixture gets thick. Add sugar. Stir to dissolve sugar. Add pandan flavour to get colouring. Stir to mix flavouring. Pour into a glass dish and let cool at room temperature before putting in fridge to chill for at least 2 hours. Slice into strips or cubes when ready to assemble.
- Coconut Sauce Layer : Heat coconut milk in a sauce pan until boiling then add sugar and tapioca starch. Simmer for a few minutes, remove from heat. Let cool at room temperature before putting in fridge to cool before assembly.
- Putting it all together : This dessert should be enjoyed COLD! Make sure all layers are separate until you’re ready to assemble and eat. When ready, add each layer one by one in a tall glass. I assemble with red bean at the bottom, yellow bean in the middle, pandan jelly at the top, add a bit of crushed ice (enough to fill your vessel), a bit of the coconut sauce layer, then your milk. Use a long skinny spoon to mix everything together. Add a straw for slurping up the creamy, coconut-flavoured milk!
Note
- Note: most recipes for this dessert will call for just coconut sauce as your creamy layer but my parents have always used a bit of sauce or coconut extract and then punched up the nutrients and made the dessert more slurpable with added milk! You can also use different beans—red kidney beans work well for the red bean layer, my mom also likes using black eyed peas as a layer. You can also use a smaller or wider glass or bowl.