A colorful Vietnamese street-food classic, che ba mau layers mung bean and red bean pastes, sweet jelly cubes, and coconut milk over ice in a glass. This dessert-drink is refreshing even on a cool morning.
In separate pans, cook the boiled red beans and mung beans with half the sugar for 10 minutes, mashing each into a smooth paste.
Bring the water, agar-agar, and remaining sugar to a boil, stirring for 3 minutes. Pour into a mold and let set at room temperature for 30 minutes.
Let the poured mixture set completely at room temperature.
Cut the set jelly into cubes. Layer the red bean paste, mung bean paste, and jelly cubes in glasses. Top with crushed ice and coconut milk, then serve.
Do not add the beans to the syrup until they have cooled completely, or they may absorb the sugar too quickly and become firm. Contains no allergens.
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