Vietnamese Three-Color Dessert
Ingredients
- 150 gRed bean (soaked)
- 150 gmung beans (peeled)
- 150 gWhite sugar
- 400 mlCoconut milk
- 4 gAgar-agar
- 4 pcpandan leaves (for infusion)
- 500 mlMineral water
- 1 tspCorn starch
- 1 pinchGray sea salt
- 500 gCrushed ice (freshly crushed)
Method
A three-layered texture play: firm red beans, smooth mung bean paste, and crunchy pandan jelly. The coconut cream binds everything with a refreshing silkiness.
- 1
Rinse the red beans. Cook in plenty of boiling water until tender and easily mashed between fingers. Drain and mix with some sugar while still hot.
- 2
Steam the mung beans until crumbly. Mash vigorously into a smooth, dense paste. Stir in a little sugar to stabilize the texture.
- 3
Infuse pandan leaves in boiling mineral water, then strain. Add agar and remaining sugar, boil for 2 minutes. Pour into a flat dish. Once set and firm, cut into thin strips.
- 4
Heat coconut milk with a pinch of salt and cornstarch. Stir until the sauce coats the back of a spoon smoothly. Let cool completely.
- 5
In a tall glass, layer the red beans, mung bean paste, and green jelly. Fill with crushed ice and top generously with the coconut cream.
Frequently asked questions
How do you get this dish right?
- Rinse beans thoroughly until the water runs perfectly clear.
- The mung bean paste must be dry enough so it doesn't bleed into the other layers.
- Don't oversweeten the coconut cream; the salt is what brings out the fruit's flavor.
How long does this dish keep?
Store components separately in the refrigerator for up to 48 hours. Assemble with ice just before serving.
