Rinse the split, hulled mung beans under cold water.

Soak the mung beans for a minimum of 2 hours, or overnight.

Drain the mung beans and rinse them in a wire mesh strainer or colander.

In a saucepan, add the rinsed mung beans and cover with the water. Bring to a boil over high heat. Place a lid on the pot and lower the flame cook until the beans are soft, most water has evaporated or been absorbed and easily mashed. You can either leave them whole, or mash them with a potato masher if you prefer that consistency.

In a saucepan, add water, pandan leaves, salt, agar agar, and sugar. Bring to a boil over medium heat.

Reduce the heat and simmer for five minutes to infuse the pandan flavor into the water, while occasionally whisking.

Pour the mixture into a shallow glass dish or mold. Refrigerate for one hour until set.

Once set, cut the pandan jelly into thin strips and small cubes and set aside.

In a small saucepan, combine sugar and water for the syrup.

Bring to a boil over medium heat, stirring until the sugar is completely dissolved.

Remove from heat and set aside to cool.

In a saucepan over medium heat, combine the coconut cream and sugar. Stir until the sugar is dissolved and the coconut cream is smooth. Set aside to cool.

In serving glasses or bowls, layer the shaved ice, starting with a generous amount at the bottom.

Add a spoonful of the mung bean layer on the shaved ice.

Layer with the red bean paste, distributing it evenly.

Add a generous handful of pandan jelly cubes and strips on top.

Place another large scoop of crushed ice over the pandan layer.

Drizzle the syrup over the layers.

Finish with a generous dollop of sweetened coconut cream on the top.

Repeat the layering process for additional servings.

Serve immediately and enjoy the refreshing Chè Ba Màu!