A Vietnamese layered dessert that stacks beans, jelly, coconut milk, and ice into a bright glass with soft, chewy, and creamy textures together.
35 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare the red beans, mung beans, and pandan jelly in separate bowls.
Cook the beans separately until tender so the colors do not bleed into each other.
Cut the jelly into small cubes.
Layer the beans, jelly, and ice in a glass.
Drizzle coconut milk over the top and serve immediately.
Add crushed ice to the top of the glass so the coconut milk stays cold.
💡 Tip: Cool the layers completely before adding them to the glass so the colors do not bleed into each other.
🍽️ Serving suggestion: Serve in a tall glass with crushed ice and coconut milk.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
7
g protein
58
g carbs
7
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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