Chè Ba Màu (Vietnamese Three-Color Dessert)

Rinse 100 g peeled split mung beans, cover with 360 ml water and let soak for 60 minutes; then drain.

Transfer the mung beans to a pot, add another 360 ml water, bring to a boil and simmer over low heat for 20–25 minutes until completely soft. Mash with 15 g sugar and 0.5 g salt into a thick paste and let cool.

For the jelly, bring 480 ml water to a boil, whisk in the agar-agar and 30 g sugar, then add the pandan extract. Cook, stirring, for 2 minutes, pour into a shallow dish and chill for 30 minutes until set; cut into cubes.

Drain the red beans in a sieve, rinse and toss with 15 g sugar and 0.25 g salt. Warm the coconut milk with 20 g sugar and 0.25 g salt until the sugar dissolves, without letting it boil, then let cool.

Layer the red beans, mung bean paste and pandan jelly into four glasses. Add 75 g crushed ice to each and pour over the chilled coconut milk.

Serve immediately to preserve the vivid three colors and the contrast between the soft beans, springy jelly and ice.