Add 30g grass jelly powder into a clean bowl. Pour in 70g water and stir until the powder is fully dissolved and lump-free.

In a saucepan, combine 15g brown sugar, 30g granulated sugar, and 400g water. Heat over medium, stirring constantly until the sugar is dissolved.

When the sugar water boils, slowly pour in the dissolved grass jelly mixture while stirring quickly to prevent clumps.

Continue stirring and cook until it boils again. Skim off any foam on the surface with a spoon.

Pour the mixture into a container and let it cool at room temperature until fully set.

Bring 800g water to a boil in another saucepan. Add 40g sago pearls and stir to prevent sticking.

Cook until the sago pearls have a small white center remaining (about 5–7 minutes). Cover, turn off the heat, and let sit for 15 minutes.

Drain the sago using a sieve, rinse under cold water until completely cool, and set aside.

Bring a pot of water to a boil. Add the taro balls and stir gently.

Cook until the taro balls float to the surface, then boil for an additional 3 minutes. Drain and rinse under cold water. Set aside.

Preparing the Coconut Milk Base

In a bowl, mix 150g coconut milk, 180g whole milk, and 20-25g condensed milk. Stir until fully blended.

Cut the cooled grass jelly into small cubes and divide them into 4 bowls. For the mango, slice it into small cubes or bite-sized pieces.

Add the taro balls, sago pearls, mango cubes, sweetened red beans, raisins, and crushed peanuts.

Pour the coconut milk base over the ingredients until everything is submerged.