Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (200 g) dried adzuki/red beans + water
- 1 cup (200 g) split hulled mung beans + water
- 1/3 cup (65 g) sugar for red beans; 1/3 cup (65 g) for mung; 1/3 cup (67 g) for jelly; 3 tbsp (38 g) for coconut sauce
- 2 tsp (6 g) agar-agar powder; 3 cups (710 ml) water
- 2 tsp pandan extract or 8 pandan leaves (for juice)
- 2 cans full-fat coconut milk (2 × 13.5 oz/400 ml)
- 1 tbsp tapioca starch or cornstarch + 1 tbsp water
- 1/2 tsp kosher salt, divided
- 6 cups shaved or finely crushed ice
Do This
- 1. Rinse and soak adzuki and mung beans separately for 8 hours.
- 2. Simmer red beans in fresh water until tender (40–45 minutes); sweeten with sugar and a pinch of salt.
- 3. Steam or boil mung beans until soft (20–25 minutes); mash with sugar, pinch of salt, and a splash of coconut milk.
- 4. Boil agar with water; add sugar and pandan; set in a pan (45 minutes), then chill (30 minutes) and cut into strips.
- 5. Simmer coconut milk with sugar and salt; thicken lightly with starch slurry; keep cool.
- 6. Layer glasses: pandan jelly, mung bean paste, sweet red beans, a mound of shaved ice, then coconut sauce. Serve immediately.
Why You’ll Love This Recipe
- Classic Vietnamese refreshment with bright colors and contrasting textures.
- Make-ahead friendly: prep each component in advance and assemble to order.
- Balanced sweetness with fragrant pandan and rich, silky coconut sauce.
- Customizable layers for the perfect summer treat or party dessert.
Grocery List
- Produce: Pandan extract or fresh pandan leaves (optional garnish: mint or extra pandan leaves)
- Dairy: None (uses coconut milk; entirely dairy-free)
- Pantry: Dried adzuki/red beans, split hulled mung beans, agar-agar powder, granulated sugar, kosher salt, tapioca starch/cornstarch, canned full-fat coconut milk, vanilla extract (optional)
Full Ingredients
Sweet Red Beans
- 1 cup (200 g) dried adzuki/red beans
- 4 cups (960 ml) water for cooking, plus more for soaking
- 1/3 cup (65 g) granulated sugar
- 1/8 tsp kosher salt
- 1/2 tsp vanilla extract (optional)
Sweet Mung Bean Paste
- 1 cup (200 g) split hulled mung beans (yellow)
- 3 cups (720 ml) water for cooking or steaming, plus soaking water
- 1/3 cup (65 g) granulated sugar
- 1/4 tsp kosher salt
- 2–3 tbsp (30–45 ml) coconut milk, to loosen
Pandan Jelly (Thạch Lá Dứa)
- 3 cups (710 ml) water
- 2 tsp (6 g) agar-agar powder
- 1/3 cup (67 g) granulated sugar
- 1/4 tsp kosher salt
- 2 tsp pandan extract or 8 fresh pandan leaves blended with 1 cup (240 ml) water, strained (subtract from total water)
Coconut Sauce
- 2 cans (2 × 13.5 oz/400 ml) full-fat coconut milk (about 800 ml total)
- 3 tbsp (38 g) granulated sugar
- 1/4 tsp kosher salt
- 1 tbsp tapioca starch or cornstarch mixed with 1 tbsp (15 ml) cold water
- 1 knotted pandan leaf (optional)
- 1 tsp vanilla extract (optional)
To Serve
- 6 cups shaved or finely crushed ice
- Fresh pandan leaves for garnish (optional)
Step-by-Step Instructions
Step 1: Soak the beans
Rinse 1 cup (200 g) adzuki beans and 1 cup (200 g) split hulled mung beans separately under cold water until the water runs clear. Place each in its own bowl, cover with at least 2 inches (5 cm) of cool water, and soak for 8 hours or overnight. Drain and rinse before cooking.
Step 2: Cook and sweeten the red beans
Place the soaked adzuki beans in a saucepan with 4 cups (960 ml) fresh water. Bring to a boil over medium-high heat, then reduce to a gentle simmer (about 185–195°F/85–90°C). Cook, partially covered, until the beans are tender but hold their shape, 40–45 minutes. Add 1/3 cup (65 g) sugar and 1/8 tsp salt; simmer 5 minutes more to dissolve and slightly thicken the liquid. Stir in 1/2 tsp vanilla if using. Remove from heat and let cool to room temperature. If there is excess syrup, you can spoon some off for drizzling at assembly.
Step 3: Make the mung bean paste
Steam method (preferred for a smooth, non-watery paste): Place the soaked mung beans in a steamer basket over boiling water (212°F/100°C), cover, and steam until very soft, 20–25 minutes. Transfer to a bowl and mash until smooth, then mix in 1/3 cup (65 g) sugar, 1/4 tsp salt, and 2–3 tbsp coconut milk until you have a soft, spreadable paste. For ultra-smooth texture, blitz briefly with an immersion blender. Allow to cool.
Boil method (alternative): Boil mung beans in fresh water until soft, 18–22 minutes; drain very well before mashing and seasoning as above.
Step 4: Make and set the pandan jelly
In a small pot, whisk 2 tsp (6 g) agar-agar powder into 3 cups (710 ml) water (or 2 cups water + 1 cup strained fresh pandan juice). Bring to a boil over medium heat, whisking constantly. Once boiling, reduce to a gentle boil and cook 2 minutes to fully activate the agar. Stir in 1/3 cup (67 g) sugar, 1/4 tsp salt, and 2 tsp pandan extract (if not using fresh juice); cook 30 seconds more. Pour into an 8×8 inch (20×20 cm) heatproof pan. Let set at room temperature until firm, about 45 minutes, then refrigerate 30 minutes. Cut into thin strips or small cubes.
Step 5: Cook the coconut sauce
In a saucepan, combine 800 ml coconut milk, 3 tbsp (38 g) sugar, 1/4 tsp salt, and a knotted pandan leaf if using. Heat over medium until steaming and small bubbles form at the edges (about 170–180°F/77–82°C); do not boil. Stir in the starch slurry and cook, stirring, 30–60 seconds until it lightly thickens and coats the back of a spoon. Remove pandan leaf and add 1 tsp vanilla if using. Cool to room temperature; refrigerate until cold for a more refreshing finish.
Step 6: Prep the ice and glasses
Shave or finely crush about 6 cups of ice. For best texture, chill your serving glasses in the freezer for 10 minutes so the layers stay distinct and the ice lasts longer.
Step 7: Assemble the three-color dessert
For each 12-oz glass, add about 1/2 cup pandan jelly (green) to the bottom. Spoon in 1/3–1/2 cup sweet mung bean paste (yellow), gently pressing to level. Top with 1/3–1/2 cup sweet red beans (red). Mound about 1 cup shaved ice on top. Pour 1/2 cup chilled coconut sauce over the ice so it drapes down the layers. Garnish with a small pandan leaf, if desired. Serve immediately with a long spoon (and a wide straw if you prefer).
Pro Tips
- Sweeten beans after they are tender; sugar added too early can toughen bean skins and extend cooking time.
- Agar-agar sets at room temperature and is firmer than gelatin. If you prefer a softer jelly, reduce agar to 1.5 tsp (4.5 g).
- Steam mung beans for a dryer, silkier paste. If boiled, drain thoroughly or briefly dry in a pan over low heat before mashing.
- Chill all components (except the shaved ice) before assembling for the cleanest layers and slowest melt.
- Reserve a spoonful of the red bean syrup to drizzle on top for extra color and gloss.
Variations
- Coconut Pandan Sago: Add 1/2 cup cooked small tapioca pearls to the coconut sauce for extra chew.
- Grass Jelly Swap: Replace pandan jelly with black grass jelly for a different flavor and striking color contrast.
- Lighter Coconut Sauce: Use 1 can full-fat + 1 can light coconut milk to reduce richness.
Storage & Make-Ahead
Store each component separately. Sweet red beans, mung bean paste, and coconut sauce keep in airtight containers in the refrigerator for up to 4 days. Pandan jelly can be covered and refrigerated for up to 3 days (do not freeze). Assemble just before serving. Shaved ice should be made right before assembly. If the coconut sauce thickens too much in the fridge, loosen with a splash of water and whisk.
Nutrition (per serving)
Approximate: 620 calories; 26 g fat; 88 g carbohydrates; 11 g protein; 6 g fiber; 40 g sugars; 130 mg sodium. Values will vary based on brands and exact serving sizes.
