Soak the peeled split mung beans in water for about 2 hours, then steam them until soft, around 20-25 minutes.

Blend the steamed mung beans with a pinch of salt until you achieve a smooth, creamy consistency.

Follow the package instructions to prepare both the tapioca strips and cubes, typically taking about 10-15 minutes for cooking.

Dissolve agar-agar powder in boiling water following the package instructions. Allow it to set in a mold at room temperature for about 30-45 minutes before cutting it into cubes.

In clear bowls, layer the mung bean paste, followed by the cooked tapioca cubes and strips, and then add the agar-agar jelly. Drizzle a generous amount of coconut milk over the top to finish.

Present your gorgeous, layered Vietnamese Rainbow Dessert immediately. It can be served chilled or at room temperature.