Vietnamese Three-Color Dessert

Instructions

1. Prepare the red beans
   Drain the soaked red beans and place in a medium pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender but not mushy. Add 1/3 cup sugar and continue to simmer for 5 more minutes. Remove from heat and let cool completely.
2. Prepare the mung beans
   Drain the soaked mung beans and place in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until soft. Drain excess water, then mash the beans with a fork or potato masher. Add 1/3 cup sugar and mix well. Let cool completely.
3. Make the coconut milk syrup
   In a saucepan, combine coconut milk, 1/3 cup sugar, and salt. Stir over medium-low heat until sugar dissolves, but do not boil. If using pandan extract, add it now. Gradually stir in the tapioca starch mixture and cook until slightly thickened. Remove from heat and let cool.
4. Prepare the grass jelly
   If using packaged grass jelly, cut into small cubes. If using powdered grass jelly, prepare according to package instructions, then cut into cubes when set.
5. Assemble the dessert
   In tall glasses or dessert bowls, layer the ingredients starting with the red beans at the bottom, followed by the mung beans, and then the grass jelly on top.
6. Add final touches
   Pour the cooled coconut milk syrup over the layers. Add crushed ice on top just before serving.