For Green Layer:
3½ cups water
1½ tbsp agar agar powder
½ cup sugar
¼ tsp pandan paste
For Red Layer:
15½ oz red beans, canned
1½ cups water
¾ cup sugar
For Yellow Layer:
1 cup mung bean, mashed
3 tbsp sugar
For Topping:
½ cup coconut sauce
4 cups crushed ice
Green Layer:
In a medium saucepan, add the water and sprinkle in the agar agar powder. Whisk together blending the powder and water. Let the mixture rest for 15 minutes.
Heat the mixture over medium heat stirring constantly. As soon as it starts to bubble, add the sugar and turn off the heat. Continue stirring for approximately 2 to 3 minutes until the sugar is dissolved.
Skim off the foam using a sieve or spoon and discard.
Add the Pandan paste and combine well.
Pour the jelly mixture into a medium dish or bowl. Use a spoon to skim off the bubbles from the top of the jelly.
Allow to cool on the counter for 1 hour.
Refrigerate for 4 hours until firm.
After the pandan jelly is set, run a knife around the edge. Cut the jelly into thin bars, approximately 1½ to 2-inch thick. Grate the jelly using a mandoline.
Refrigerate until ready to serve.
Red Layer:
Pour the red beans into a colander and rinse several times with cold water, washing away the canning liquid. Drain and place into a medium bowl.
In a small saucepan, heat the water until it boils. Add the sugar and stir for approximately 2 to 3 minutes until dissolved.
Add the syrup to the red beans and combine together.
Let the red beans soak in the syrup until the dessert is ready to be served.
Yellow Layer:
In a small bowl, add the mashed mung bean and sugar. Combine until the the mixture is smooth and creamy. Set aside until ready to serve.
To Assemble:
Add ½ cup of crushed ice into a clear glass or dessert dish. Add 2 to 3 teaspoons of red bean, 1 to 2 teaspoons of mashed mung bean, 2 to 3 tablespoons of pandan jelly, and another ½ cup of crushed ice. Top the dessert with a heaping spoon of coconut sauce.
Enjoy right away!
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