Rainbow Dessert - Che Suong Sa Hat Luu

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Ingredients
For the mung bean pudding
1 cup peeled split mung bean
2 cups water
½ cup sugar

For the agar jelly
12g agar-agar powder
1 liter water

For the mock pomegranate seeds
1 can water chestnut 600ml (20 oz), drained and diced
8 tbsp tapioca starch
a few drops food coloring: red, green, orange, purle etc.

For the brown sugar syrup
2 cups brown/palm sugar
1 cup water
pinch of salt

For the coconut topping
240 ml (1 cup) coconut milk
240 ml (1 cup) water
2-3 tbsp sugar, to taste
a pinch of salt
1 tbsp tapioca starch + 3 tbsp water.

You need a hand blender for this recipe http://amzn.to/122nDGX
Buy a Crinkle Cut Knife here http://amzn.to/12lFTcV
My cute wavy knife: http://amzn.to/177Jzoi

Music courtesy of Audio Network