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coconut-mung-bean-jelly

This is a take on a classic but less popular dim sum dish, coconut jelly. The version I grew up with featured layers of coconut jelly and a silky, custard-y paste. In retrospect, this was likely a taro paste, but to emulate the mixture of textures that I loved as a kid, I used pandan mung bean paste. This recipe can be made in the more traditional form factor, sliced into neat rectangles, or it would work equally well as a panna cotta style dessert poured into and served in glassware so guests can see the stripes. If taking the latter approach, you’ll probably end up with fewer servings so make sure to double or triple the recipe accordingly. This isn’t necessarily a hard recipe and it doesn’t require a ton of ingredients, but it can take a while because of the wait time between each layer. But the good part is that this can be made 1-2 days in advance and stored in the fridge, so it’s a great make-ahead dessert option.

Ingredients