Tina’s favorite vietnamese dessert when going to Minh’s Restaurant. She called it Chè mắt cá, because the pink pearls look like a fish’s eyeballs.
Yellow mung beans, soaked and simmer till soft into paste.

can of water chestnut – cubed
mix with drops of red and green color dyes
sprinkle cornstarch over chestnuts
Boil water. Drop chestnut and cook till they float. Drop them in cold sugared water.

1 packet of Agar agar.
Boil 10 cups of water, add 1 cup sugar.
Add agar, and mix well.
Pour in flat dish. Let cool. Cut in strips.

For sugar sauce: Water + sugar + drop of salt boiled and let cool.

Non-dairy cream (skinny container) mixed with coconut milk (1 can).

To serve: place mung beans on the bottom of a tall glass. Then add agar agar, chestnut, crushed ice, sugar, coconut milk.