Refreshing Three-Color Layered Bean and Coconut Dessert

Soak mung beans and red beans separately in water for at least 4 hours, or preferably overnight. Drain well.

Cook mung beans: Place in a pot with 200ml fresh water. Bring to a boil, then simmer until very tender (about 20-25 minutes). Drain any excess water, mash lightly with 60g of sugar, and set aside to cool.

Cook red beans: Place in a separate pot with 200ml fresh water. Bring to a boil, then simmer until tender (about 30-40 minutes). Drain any excess water, mix with 60g of sugar, and set aside to cool.

Prepare pandan jelly: In a small saucepan, combine 300ml water, 5g agar-agar powder, 30g sugar, and 1 tsp pandan extract. Bring to a boil, stirring constantly until agar-agar is fully dissolved. Pour into a shallow dish and let it set at room temperature, then chill in the refrigerator until firm. Once firm, cut into small cubes or strips.

Prepare sweetened coconut cream: In a small saucepan, gently heat the thick coconut milk with the remaining 30g sugar and 0.25 tsp salt until the sugar dissolves. Do not boil. Let cool completely.

Assemble: In tall serving glasses, layer the cooked red beans at the bottom, followed by the cooked mung beans. Add a layer of the green pandan jelly cubes.

Pour the chilled sweetened coconut cream over the layers. Serve immediately, topped generously with crushed ice for a refreshing treat.