A colourful classic from Vietnamese street stalls, che ba mau layers sweetened mung bean and kidney bean paste, jelly cubes and coconut milk over ice in a tall glass. It sits somewhere between a drink and a dessert, refreshing enough to enjoy even in the cool of the morning.
Cook the boiled kidney beans and mung beans separately in pans with half the sugar for 10 minutes each, mashing them into smooth pastes.
Boil the water with the agar agar and remaining sugar, stirring for 3 minutes, then pour into a dish and let it set at room temperature for 30 minutes.
Let the poured mixture set completely at room temperature.
Cut the set jelly into cubes. Layer the kidney bean paste, mung bean paste and jelly cubes in tall glasses, then top with crushed ice and coconut milk before serving.
Let the beans cool fully before adding them to the syrup, or the sugar will be absorbed too quickly and the paste will turn firm. Contains no common allergens.
Letting the jelly set at room temperature rather than in the fridge makes it easier to cut into neat cubes without cracking.
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