赤豆绿豆椰奶甜汤（越南三色甜品汤）

Name: 赤豆绿豆椰奶甜汤（越南三色甜品汤）
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Ingredients: 0.75 杯 干红豆洗净并浸泡一夜或至少 4 小时; 0.5 杯 砂糖; 2 杯 水用于煮豆; 0.75 杯 绿豆（黄色）洗净并浸泡 30 分钟; 3 汤匙 砂糖; 0.25 茶匙 盐; 1.5 杯 水用于蒸或煮; 2 杯 水用于果冻; 1 汤匙 琼脂粉; 3 汤匙 砂糖; 0.5 茶匙 香兰精；提供绿色和花香; 1 茶匙 香兰酱; 1 罐 椰奶; 2 汤匙 砂糖; 0.25 茶匙 盐平衡甜度; 1 汤匙 木薯淀粉，用于增稠; 玉米淀粉; 2 汤匙 水溶解淀粉; 4 杯 碎冰; 2 汤匙 烘烤芝麻可选装饰

甜点1小时40分钟6 份中等

关于此食谱

一款受欢迎的越南甜品汤（chè），有三层鲜艳的颜色——土色的绿豆泥、甜的红豆和Q弹的香兰果冻——都铺在碎冰上，最后淋上浓郁丝滑的椰奶。这是经典的街头小食，清爽、自然色彩鲜艳、令人满足。每一层都很容易单独制作，整体在玻璃杯里呈现得非常漂亮。非常适合炎热天气和节日聚会。

步骤说明

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
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
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
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
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
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
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
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
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
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
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.

赤豆绿豆椰奶甜汤（越南三色甜品汤）

甜点1小时40分钟6 份中等

关于此食谱

步骤说明

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
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
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
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
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
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
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
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
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
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
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.