About this recipe

A beloved Vietnamese sweet dessert soup (chè) featuring three vibrant layers — earthy mung bean paste, sweet red azuki beans, and chewy pandan jelly — all nestled over crushed ice and finished with a rich, silky coconut cream. This classic street food staple is refreshing, naturally colorful, and endlessly satisfying. Each layer is simple to make on its own, and the whole thing comes together beautifully in a glass. Perfect for warm weather and festive gatherings alike.

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.