Three-colour sweet soup

40 min · serves 4

Soak the beans the night before or the cooking time doubles. The three layers go in separately and get mixed at the table.

Ingredients

• 100 g Red beans
• 100 g Split mung beans
• 5 g Agar jelly powder
• 5 leaves Pandan leaves
• 150 g Sugar
• 300 ml Coconut milk
• 1 tbsp Tapioca starch
• 1 pinch Salt
• 400 g Shaved ice

Method

1. Soak the red beans and mung beans separately overnight, then rinse them.
2. Simmer the red beans in water to cover for about 25 minutes until soft. Add 50 g sugar, cook 5 minutes more and let them cool.
3. Steam the mung beans for 15 minutes and mash them with 30 g sugar while hot.
4. Bruise the pandan, boil it in 400 ml water and strain out the green liquid. Whisk in the agar powder and 40 g sugar and boil 2 minutes.
5. Pour the jelly into a tray, let it set, then cut it into strips.
6. Heat the coconut milk with 30 g sugar, the salt and the tapioca slaked in water, stirring until it barely thickens, then take it off the heat.
7. Layer the red beans, mung beans and pandan jelly in each glass.
8. Pile shaved ice on top and pour the coconut milk over.

Three-colour sweet soup →