Che Ba Ba

Ingredients

Ice cubes

1 cup

Water

6 cups

Coconut milk

2 cups

Sugar

1/4 cup

Agar agar powder

2 tablespoons

Red beans

1 cup, dry

Black-eyed peas

1 cup, dry

Mung beans

1 cup, dry

Instructions

1. Soak mung beans, black-eyed peas, and red beans separately in water overnight to soften.
2. Drain and rinse each type of bean thoroughly under cold water.
3. Cook each type of bean separately. Place each in a pot with 2 cups of water. Cook on medium heat for 30-40 minutes or until the beans are soft. Stir occasionally to prevent the beans from sticking to the pot.
4. While the beans are cooking, prepare the agar agar jelly. Dissolve the agar agar powder in 1 cup of water in a small pot. Bring the mixture to a boil, stirring continuously until the agar agar powder is fully dissolved.
5. Divide the cooked beans into three equal portions. Mix one portion with 1/4 cup of sugar. Incorporate the dissolved agar agar into another portion. Leave the last portion plain.
6. Pour each bean mixture into separate molds or bowls. Chill in the refrigerator for about 1 hour or until set.
7. Once set, cut the bean jellies into small cubes.
8. To serve, divide the bean jelly cubes into serving bowls, add a scoop of ice cubes, and pour coconut milk over the top.
9. Enjoy your Che Ba Ba chilled for a refreshing dessert experience.