Three Color Dessert

Ingredients

• 100 g Mung beans, split and hulled
• 100 g Red beans
• 200 g Pandan jelly, diced
• 400 ml Coconut milk
• 50 g Sugar
• 1 Prise Salt
• 200 g Water chestnuts, sliced
• 2 EL Roasted peanuts, chopped
• Crushed Ice Crushed ice

Instructions

1. Soak the split mung beans and red beans overnight in separate bowls. The next day, drain the soaking water and rinse the beans thoroughly.
2. Cook the mung beans in a pot with enough water for about 20 minutes until soft and falling apart. Drain and set aside. In another pot, cook the red beans for about 30-40 minutes until soft but still holding their shape. Drain and set aside.
3. Prepare the pandan jelly according to package instructions and pour into a shallow dish. Once set, cut into bite-sized cubes.
4. In a small saucepan, gently heat the coconut milk with sugar and a pinch of salt until the sugar dissolves. Do not boil. Let cool.
5. To serve, layer glasses or bowls with the cooked mung beans, red beans, pandan jelly, and sliced water chestnuts. Add a generous amount of crushed ice.
6. Pour the cooled coconut milk over the layers and garnish the dessert with chopped, roasted peanuts. Serve immediately and enjoy.

Nutrition