Che Thap Cam

Ingredients

• Water - 4 cups
• Pandan leaves - 2 leaves
• Sugar - 1/2 cup
• Coconut milk - 1 can
• Agar agar jelly - 1/4 cup, cubed
• Tapioca pearls - 1/4 cup
• Lotus seeds - 1/4 cup
• Red beans - 1/2 cup
• Black - eyed peas - 1/2 cup
• Mung beans - 1/2 cup

Instructions

1. Rinse the mung beans, black-eyed peas, and red beans. Soak them in water overnight.
2. In a large pot, add the soaked beans, lotus seeds, and pandan leaves. Add water and bring to a boil. Reduce heat and simmer until the beans are tender, about 30 minutes.
3. In a separate pot, cook the tapioca pearls according to package instructions. Drain and set aside.
4. In another pot, bring water to a boil. Add agar agar jelly cubes and cook until dissolved. Remove from heat and let it cool. Cut into small cubes.
5. Once the beans are tender, remove the pandan leaves. Add sugar and stir until dissolved.
6. To serve, divide the cooked beans, lotus seeds, tapioca pearls, and agar agar jelly cubes into serving bowls.
7. Pour coconut milk over the ingredients in each bowl.
8. Serve Chè Thập Cẩm warm or chilled.