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+ servings

Three colors sweet soup with black bean and coconut agar

Enjoy the sweetness of the Vietnamese sweet soup in 3 colors flavors: inside out sweet black bean, paste like mung bean and crunchy yet creamy coconut agar.
Course Dessert
Cuisine Vietnamese
Servings 8
Author Victoria


  • 14 oz black bean
  • 8 oz skinless mung green bean
  • 10 grams Agar Agar powder
  • 600 ml coconut milk
  • 400 ml water
  • 2 1/2 cup sugar
  • Pandan or Vanilla extract
  • salt


Black Bean

  • Wash and rinse black bean twice to remove all dirt and stray.
  • Soak black bean with water and 1 tsp of salt for a couple hours or over night.
  • Strain all the water, and transfer to a pot.
  • On high heat, keep stirring all the bean for about 10 minutes.
  • Add Water about an inch higher than the bean top level.
  • Bring water to boil then lower heat to simmer
  • Cover and heat until desired softness (about an hour for regular pot and 15 minutes for pressure cooker)
  • Be careful of heat when removing the lid. After desired softness is reached, strain to separate the solid (bean) from the black liquid (soup).
  • Add 1 cup of sugar and a couple drop of pandan / vanilla extract to the bean, stir to mix, and let sit for about 20 minutes.
  • Heat the bean/sugar mixture on low heat while stirring to prevent burnt for 15 minutes.
  • Add back the black soup, stir to mix and simmer for another 10 minutes.
  • Let cool at room temperature, then cover and store in fridge until serve.

Mung Bean

  • Soak mung bean for about an hour.
  • Steam mung bean until mildly soft (30 minutes)
  • Throw the steamed mung bean, 1/2 cup sugar and 200 ml coconut milk into your blender/food processor and puree.
  • Now dry the puree mixture by using a large pan or wok on low heat. Keep stirring and folding using your spatula to prevent burnt on the bottom.
  • The longer on heat, the dryer your mung bean will be. Keep heating for about 20 minute until all mung bean become a dough like consistency and shape able.
  • Remove from heat, let cool.
  • Seal/wrap with food wrap and keep in fridge until serve. (Carefully wrap/ cover to prevent firm/ too dry texture)

Coconut Agar

  • Soak Agar in 400 ml coconut milk and 400ml water for 15 minutes.
  • Add 1 cup of sugar, let dissolve.
  • Bring the agar-sugar mixture to boil while stirring to prevent overflow 2-3 minutes
  • Remove from heat and pour into molds
  • Once cool at room temperature, place agar w/ mold into fridge to set for at least 1 hour before serving


  • In serving cup, add 3-4 Tbsp of black bean sweet soup
  • Then add a couple swoop of the cut agar cube
  • Top of with 1-2 Tbsp of mung bean paste.
  • Add ice if desired or as is. Sweet soup is ready to serve.