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Una amada sopa de postre dulce vietnamita (chè) con tres capas vibrantes: pasta de frijoles mungo terrenal, frijoles azuki rojos dulces y gelatina de pandan masticable, todo sobre hielo picado y terminado con una crema de coco rica y sedosa. Este clásico de comida callejera es refrescante, naturalmente colorido e infinitamente satisfactorio. Cada capa es simple de preparar por sí sola, y todo se une hermosamente en un vaso. Perfecto para clima cálido y reuniones festivas.

Instrucciones

1. 1

   Drain the soaked azuki red beans and place them in a saucepan with 2 cups of fresh water. 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 water in small splashes if the pot runs dry.

2. 2

   Once the beans are tender and most of the water 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.

3. 3

   Drain the soaked split mung beans. Place them in a saucepan with 1.5 cups of water 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 water.

4. 4

   While still warm, mash the cooked split mung beans thoroughly with a fork or potato masher until you get a smooth, thick paste. Stir in the granulated sugar and salt 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.

5. 5

   In a saucepan, combine 2 cups of water, agar-agar powder, 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.

6. 6

   Remove from heat and stir in the pandan extract. 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.

7. 7

   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.

8. 8

   In a saucepan, combine the coconut cream, granulated sugar, and salt over ^[medium-low heat]. Stir gently until the granulated sugar dissolves and the mixture is just warm — do not boil.

9. 9

   In a mixing bowl, whisk together the tapioca starch and 2 tablespoons of water until smooth. Pour the slurry into the warm coconut cream 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.

10. 10

    To assemble each serving, start with a generous layer of ice in a tall glass or bowl. Spoon in a layer of the sweetened red azuki red beans (about 3 tablespoons), 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.

11. 11

    Drizzle 3–4 tablespoons of the coconut cream generously over the top. Sprinkle with sesame seeds if desired. Serve immediately with a long spoon so guests can mix the layers together as they eat.