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4 Serves
290 Mins
Soak the red beans and mung beans in separate bowls of water for at least 4 hours or overnight to soften.
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EgyptianVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
927 µg / 400 µgCalcium
205 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
317 mg / 420 mgPhosphorus
757 mg / 1,250 mgPotassium
2509 mg / 4,700 mgSodium
34 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
30 g / 28 gSugar
23 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
Prepare the green layer by dissolving agar-agar powder in water with pandan extract and sugar, then pour into a shallow dish to set in the refrigerator.
Boil the soaked red beans and mung beans in separate pots until tender, then drain and sweeten the mung bean paste with sugar.
Simmer the coconut milk with a pinch of salt and sugar in a saucepan to create the creamy base.
Assemble the dessert by layering the red beans, mung bean paste, and cubed pandan jelly into a glass, then top with the coconut milk and serve over crushed ice.
12
g60
g53
g
French