How to make it
5 steps. Take it one step at a time.
Steam the soaked mung beans
Steam the soaked mung beans for 20-25 minutes until soft. Mash them while hot with sugar until they form a smooth paste. Set aside to cool.
25 minIn a small pot, simmer the cooked kidney beans
In a small pot, simmer the cooked kidney beans with sugar over low heat for 10 minutes to allow the sugar to penetrate. Let cool.
10 minMix agar-agar powder
Mix agar-agar powder with water and pandan extract in a pot. Bring to a boil at 100°C (212°F), stirring constantly for 2-3 minutes. Pour into a shallow dish, let it set in the fridge, then shred or cut into small strips.
5 minCombine coconut milk and salt
Combine coconut milk and salt in a pot. Heat until simmering. Stir in the cornstarch slurry and cook until thickened. Remove from heat and cool.
5 minIn a tall glass, layer the red beans
In a tall glass, layer the red beans, then the mung bean paste, followed by the pandan jelly strips. Top with plenty of crushed ice and pour the coconut sauce over everything.
A little kitchen wisdom
You can find pandan extract and agar-agar powder at most Asian grocery stores. For the best texture, serve immediately after adding crushed ice.
