Chè Ba Màu (Three-Color Dessert)

Instructions

1. Step 1

   Rinse the adzuki beans in a fine-mesh strainer. Place them in a saucepan with 750 ml of the water and bring to a boil over high heat.

   Ingredients used: 150.0 gr Adzuki Beans, 750.0 ml Water

   Cookware: fine mesh strainer, saucepan

2. Step 2

   Reduce to low heat, partially cover, and simmer until the adzuki beans are tender but still hold their shape.

   Timer: 60 min (fixed)

   Cookware: saucepan

3. Step 3

   Stir 60 gr of the sugar into the adzuki beans. Cook over low heat until dissolved, then transfer the mixture to a bowl to cool.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 gr Granulated Sugar

   Cookware: mixing bowl, saucepan

4. Step 4

   Rinse the mung beans in the strainer. Combine them in the cleaned saucepan with 400 ml of the water and bring to a boil over high heat.

   Ingredients used: 150.0 gr Mung Bean, 400.0 ml Water

   Cookware: fine mesh strainer, saucepan

5. Step 5

   Reduce to low heat and simmer, stirring occasionally, until the mung beans are very soft and the mixture is thick.

   Timer: 20 min (fixed)

   Cookware: saucepan

6. Step 6

   Stir 50 gr of the sugar into the mung beans and cook over low heat until smooth and lightly creamy. Transfer to a bowl to cool.

   Timer: 5 min (fixed)

   Ingredients used: 50.0 gr Granulated Sugar

   Cookware: mixing bowl, saucepan

7. Step 7

   Whisk the agar into 500 ml of the water in the cleaned saucepan. Bring to a boil over medium heat, whisking frequently until fully dissolved.

   Timer: 3 min (fixed)

   Ingredients used: 6.0 gr Agar Agar, 500.0 ml Water

   Cookware: saucepan, whisk

8. Step 8

   Add 40 gr of the sugar and the pandan extract. Stir over medium heat until the sugar dissolves, then pour the mixture into a shallow jelly mold.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 gr Granulated Sugar, 5.0 ml Pandan Extract

   Cookware: saucepan, Shallow jelly mold

9. Step 9

   Leave the pandan jelly undisturbed until firm, then cut it into small strips or cubes.

   Timer: 30 min (fixed)

   Cookware: knife, Shallow jelly mold

10. Step 10

    Whisk 50 ml of the coconut milk with the cornstarch in a bowl until smooth.

    Ingredients used: 50.0 ml Coconut Milk, 8.0 gr Cornstarch

    Cookware: mixing bowl, whisk

11. Step 11

    Combine the remaining 350 ml coconut milk with 30 gr of the sugar and the salt in the cleaned saucepan. Heat over medium heat, stirring until the sugar dissolves.

    Timer: 3 min (fixed)

    Ingredients used: 350.0 ml Coconut Milk, 30.0 gr Granulated Sugar, 2.0 gr Salt

    Cookware: saucepan, whisk

12. Step 12

    Whisk the cornstarch mixture into the warm coconut mixture. Cook over low heat until slightly thickened, then remove from the heat and cool.

    Timer: 3 min (fixed)

    Cookware: saucepan, whisk

13. Step 13

    Cover and refrigerate the beans, mung beans, pandan jelly, and coconut sauce until thoroughly chilled.

    Timer: 60 min (fixed)

    Cookware: mixing bowl, Shallow jelly mold

14. Step 14

    Divide the mung bean mixture, pandan jelly, adzuki bean mixture, and crushed ice among serving glasses. Spoon the chilled coconut sauce over each serving.

    Ingredients used: 600.0 gr Ice

    Cookware: serving glass