Chè Ba Màu

Ingredients

• 1100g split yellow mung beans
• 2100g dried red beans (adzuki)
• 350g mung bean starch or tapioca starch
• 4200ml pandan juice (from blended pandan leaves, strained)
• 5200ml coconut milk
• 6150g sugar
• 71 tsp salt
• 8Shaved ice to serve
• 9Toasted sesame seeds and crushed peanuts for garnish

Instructions

1. 1Soak mung beans and red beans separately in water for at least 4 hours, then drain.
2. 2Steam the mung beans for 25 minutes until tender, then mash lightly with 2 tbsp sugar.
3. 3Simmer red beans in plenty of water for about 45 minutes until soft but holding shape. Drain and sweeten with 3 tbsp sugar.
4. 4Mix pandan juice with mung bean starch and a pinch of salt. Cook over low heat, stirring constantly, until thick and translucent.
5. 5Pour the pandan mixture into a tray and chill until set, then cut into small cubes.
6. 6Sweeten the coconut milk with 2 tbsp sugar and a pinch of salt, warming gently to dissolve, then cool.
7. 7Assemble in a tall glass: layer mung beans, red beans and pandan jelly cubes.
8. 8Pour over sweetened coconut milk, top with shaved ice, and sprinkle with toasted sesame and crushed peanuts.