Open the can of sweetened red beans and transfer into a dish. Set aside. 

If you are using red kidney beans, open the can and then drain and rinse the beans under cold water. Place in a dish.

In a small pan, add 1 ½ cups of water and bring it to a boil. Once boiled, add ½ cup of sugar and stir for about 3 minutes until sugar dissolves

Add the beans to the sugar mixture and mix well

Set aside and let the red beans and sugar mix until the dessert is ready to be assembled.

Rinse ½ cup of mung bean under cold running water.

Place the mung beans in a container and soak with about 1 cm or ¼ inch of water over.

Soak the mung beans for a minimum of four hours though overnight is recommended

After soaking, cook the mung beans in ½ cup of water until they turn mushy

Add 4 Tablespoons of sugar and cook on low heat for about 15 minutes.

Place in a bowl and set aside until ready to assemble the dessert

In a saucepan, add Agar Agar to 4 cups of water and bring it to a boil

Mix thoroughly until the Agar Agar powder dissolves.

When the water comes to a boil, add 3 Tablespoons of sugar and cook on low heat for 3 minutes

Turn off the heat and add ½ teaspoon of pandan paste.

Mix until the liquid turns green.

Pour the pandan jelly mixture into a dish and let it cool on the counter for about 1 hour.

Once cool, place the dish in fridge and refrigerate for about 4 hours until the mixture is firm

After the green pandan jelly is set, it should be firm and easy to remove.

Cut the jelly into thin strips or shreds. You can also cut it into small bite-sized squares.

Refrigerate until you are ready to assemble the che ba mau dessert

In a small pan, over medium heat, mix coconut cream, sugar, and salt 

Add 1 Tablespoon of tapioca starch mixing carefully with a whisk. 

Cook for about two minutes until the mixture thickens

Remove from the heat and place in a glass bowl to cool. 

When cool, place the coconut sauce in the refrigerator until you are ready to assemble the che ba mau Vietnamese dessert

Pull everything out of the refrigerator and place on the counter

Make shaved ice by blending ice cubes in a blender

In a tall glass, add some crushed ice to the bottom. Then add 2 -3 tablespoons of sweetened red beans

Add the next layer of 1 - 2 tablespoons of mashed mung beans

Next, add 2- 3 tablespoons of green pandan jelly. Fill out your glass with 2-3 tablespoons of crushed ice 

Finally, top the dessert with a heaping spoon of coconut sauce

Serve cold and enjoy before the ice melts