Che Ba Mau (Vietnamese Three Color Dessert)

Pandan Jelly

Combine water with agar agar powder in a sauce pan. Let the agar agar bloom for 15 minutes.

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.

Pour into a dish and let it cool to room temperature. I used a 7.5 x 5.5 inch glass dish.

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.

Adzuki Beans

Soak the adzuki beans in water overnight.

Drain the beans. Combine the beans and water in a small sauce pan. Bring the water to a boil. Cover and let it simmer for 45 minutes - 1 hour until the beans are soft.

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.

Mung Beans

Combine mung beans and water in a small sauce pan. Bring to a boil and simmer for 10 minutes until mung beans are soft.

Add sugar and use a blender to puree mung beans until a thick paste forms.

Coconut Sauce

Heat coconut milk until it starts to boil.

Add sugar and tapioca starch. Simmer for 2-3 minutes.

Remove from heat. Let it cool to room temperature and put in the fridge until ready to use.

Making your Che Ba Mau

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.

Drizzle coconut sauce over the top and serve!