Step 1

Bring water to a boil. Once boiling, pour water into a bowl with agar agar powder.

Step 2

Add pandan flavor and sugar. Stir until mixed well.

Step 3

Pour into a dish and let it cool to room temperature. I used a 7.5 x 5.5 inch glass dish.

Step 4

Cover and put in the fridge. Let it set overnight.

Step 5

Slice into thin strips and store in the fridge until ready to use.

Step 6

Soak the adzuki beans in water overnight.

Step 7

Drain the beans. Combine the beans and water in a small sauce pan. Bring the water to a boil. Cover and let it simmer for 45 minutes - 1 hour until the beans are soft.

Step 8

Add the sugar. Remove from heat and pour into a storage container. Let it cool to room temperature and put in the fridge until ready to use.

Step 9

Combine mung beans and water in a small sauce pan. Bring to a boil and simmer for 10 minutes until mung beans are soft.

Step 10

Add sugar and use a blender to puree mung beans until a thick paste forms.

Step 11

Heat coconut milk until it starts to boil.

Step 12

Add sugar and tapioca starch. Simmer for 2-3 minutes.

Step 13

Remove from heat. Let it cool to room temperature and put in the fridge until ready to use.

Step 14

Now you can finally make your Che Ba Mau. Add a layer each of mung beans, red beans, and pandan jelly to a cup. Top with crushed ice.

Step 15

Drizzle coconut sauce over the top and serve!