Drain the soaked ¾ cup frijoles azuki (rojos) secos enjuagados y remojados durante la noche o al menos 4 horas and place them in a Saucepan with 2 cups of fresh 2 cups agua para cocinar frijoles. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 40–50 minutes, until beans are completely tender and just beginning to split. Add more 2 cups agua para cocinar frijoles in small splashes if the pot runs dry.

Once the beans are tender and most of the 2 cups agua para cocinar frijoles has been absorbed, stir in the Granulated Sugar. Simmer for another 5 minutes, stirring gently, until the Granulated Sugar is fully dissolved and the beans are glossy and lightly syrupy. Remove from heat and let cool to room temperature.

Drain the soaked ¾ cup frijoles mungo divididos (amarillos) enjuagados y remojados 30 minutos. Place them in a Saucepan with 1 ½ cups of 2 cups agua para cocinar frijoles and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes until the beans are completely soft and have absorbed most of the 2 cups agua para cocinar frijoles.

While still warm, mash the cooked ¾ cup frijoles mungo divididos (amarillos) enjuagados y remojados 30 minutos thoroughly with a fork or Potato Masher until you get a smooth, thick paste. Stir in the Granulated Sugar and ¼ tsp sal until fully combined. The paste should hold its shape loosely — if it's too wet, return it to low heat and stir for 2–3 minutes to dry it out slightly. Set aside to cool.

In a Saucepan, combine 2 cups of 2 cups agua para cocinar frijoles, 1 tbsp polvo de agar-agar, and Granulated Sugar. Whisk together and bring to a boil over medium heat, stirring constantly until the agar and Granulated Sugar are fully dissolved, about 3–4 minutes.

Remove from heat and stir in the ½ tsp extracto de pandan; da color verde y aroma floral. Pour the mixture into a shallow dish or Baking Pan (an 8x8-inch pan works well). Let it cool at room temperature for 10 minutes, then refrigerate for at least 20 minutes until fully set and firm.

Once set, cut the pandan jelly into small cubes (about ½ inch) or use a fork to scrape it into irregular shards. Keep refrigerated until assembly.

In a Saucepan, combine the 1 lata crema de coco, Granulated Sugar, and ¼ tsp sal over medium-low heat. Stir gently until the Granulated Sugar dissolves and the mixture is just warm — do not boil.

In a Mixing Bowl, whisk together the 1 tbsp almidón de tapioca, para espesar and 2 tbsp of 2 cups agua para cocinar frijoles until smooth. Pour the slurry into the warm 1 lata crema de coco while stirring constantly. Continue to cook over medium-low heat, stirring, for 2–3 minutes until the mixture thickens slightly to a pourable, silky consistency. Remove from heat and let cool to room temperature. It will thicken more as it cools.

To assemble each serving, start with a generous layer of 2 cups agua para cocinar frijoles in a tall glass or Mixing Bowl. Spoon in a layer of the sweetened red ¾ cup frijoles azuki (rojos) secos enjuagados y remojados durante la noche o al menos 4 horas (about 3 tbsp), followed by a scoop of mung bean paste (about 2–3 tablespoons shaped into a loose mound), and then a handful of pandan jelly cubes.

Drizzle 3–4 tablespoons of the 1 lata crema de coco generously over the top. Sprinkle with 2 tbsp semillas de sésamo tostadas adorno opcional if desired. Serve immediately with a long spoon so guests can mix the layers together as they eat.