Chè Ba Màu

Rinse and soak the Red Kidney Beans in plenty of Water for several hours or overnight to shorten cooking time.

Drain and transfer the soaked Red Kidney Beans to a pot, cover with fresh Water and simmer gently until the beans are tender; toward the end of cooking stir in Granulated Sugar and a pinch of Salt to taste, then set the sweetened beans aside to cool in their syrup.

Rinse the Split Mung Beans (hulled) and soak briefly (or rinse well if using split mung that cooks quickly), then steam or simmer them with a little Water until soft and fluffy; mash lightly if you prefer a paste-like texture and sweeten with sugar and a pinch of salt.

Make the pandan jelly by whisking Agar-Agar Powder with Water and sugar in a saucepan; bring to a gentle boil until the agar and sugar dissolve, then stir in Pandan Extract for color and aroma. Pour into a shallow tray, chill until set, and cut into small cubes.

Prepare the coconut sauce by warming Coconut Milk with a little Water, sugar and a pinch of salt over low heat until fragrant; mix Tapioca Starch with a bit of cold water to make a slurry and whisk it into the simmering coconut milk to slightly thicken, then remove from heat and keep warm.

To serve, layer bowls or glasses with some sweetened kidney beans, a scoop of mung bean paste, and a generous handful of pandan jelly cubes. Pour the warm coconut sauce over the layers so it soaks into the beans and jelly.

Top each bowl with plenty of crushed or cubed Ice and, if desired, a final drizzle of cold Coconut Milk for extra creaminess. Serve immediately and enjoy the contrast of cool, creamy and chewy textures.