Vietnamese Three-Color Iced Dessert
A vibrant Vietnamese iced dessert layering sweetened coconut milk, pandan-flavored jelly, and mung bean purée. Refreshing, visually stunning, and deeply satisfying with tropical flavors.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- ¾ cup dried split mung beans
- 2 cups water
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon pandan juice or extract
- 2 tablespoons tapioca starch
- 1 tablespoon cornstarch
- ¼ granulated sugar
- 1.25 cups water
- ⅛ teaspoon salt
- ½ cup full-fat coconut milk
- ½ cup condensed sweetened milk
- 2 cups water or ice
- 1 cup ice cubes
Instructions
- 1
Rinse 0.75 cup of dried split mung beans in a fine-mesh strainer under cool running water until the water runs clear. Place them in a medium saucepan and add 2 cups of water.
- 2
Bring to a boil over medium-high heat, then reduce to medium and simmer, stirring occasionally, for 12-15 minutes until the beans completely break down into a smooth, creamy paste. You should be able to mash them easily against the side of the pan with the back of a wooden spoon.
- 3
Stir in 0.25 cup of granulated sugar and 0.125 teaspoon of salt. Remove from heat and let cool completely, about 20 minutes, stirring occasionally to help it cool faster.
- 4
In a small bowl, whisk together 1 tablespoon of pandan juice or extract, 2 tablespoons of tapioca starch, 1 tablespoon of cornstarch, and 0.125 teaspoon of salt until smooth and no lumps remain.
- 5
In a medium saucepan, combine 1.25 cups of water and 0.25 cup of granulated sugar over medium heat. Stir constantly until the sugar dissolves completely, about 2 minutes—you should see no grit at the bottom of the pan.
- 6
Slowly pour the pandan-starch mixture into the hot sugar water while whisking vigorously to prevent lumps from forming. Continue whisking as you cook over medium heat for 3-4 minutes until the mixture thickens, turns translucent, and no longer appears cloudy. It should coat the back of a spoon.
- 7
Pour the pandan jelly into a shallow 8x8-inch glass dish and let it cool to room temperature, about 20 minutes. Once set and cool, cut the jelly into small cubes roughly 0.5-inch on each side using a knife or bench scraper.
- 8
Fill four tall glasses or bowls about halfway with ice cubes. Divide the cooled mung bean purée evenly among the four glasses, spooning it on top of the ice and allowing it to settle.
- 9
Layer the pandan jelly cubes on top of the mung bean layer, distributing them as evenly as possible—you should see three distinct colors beginning to form.
- 10
In a small bowl, whisk together 0.5 cup of full-fat coconut milk and 0.5 cup of condensed sweetened milk until completely combined. Pour this mixture evenly over the top of each glass, creating the white, creamy top layer.
- 11
Top each glass with 0.5 cup of water or additional ice to fill. Stir gently from bottom to top before drinking to mix all three layers—the dessert is best enjoyed cold, with flavors melding as you sip.
Tools you’ll need
- fine-mesh strainer
- medium saucepan
- wooden spoon
- small bowl
- whisk
- 8x8-inch glass dish
- bench scraper or knife
- tall glasses or bowls
- spoon
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