Chè Ba Màu (Vietnamese Three-Color Dessert Soup)

Instructions

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.