Chè Ba Màu (Vietnamese Three-Color Dessert)
Local name: Chè ba màu
In short: A layered Vietnamese dessert of sweet red beans, mung bean paste and green pandan jelly, topped with coconut milk and crushed ice. It takes about 2 h in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Resting
- 4 h
- Total
- 2 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Chè ba màu is a cold dessert of three colored layers: sweet red beans, yellow mung bean paste and green pandan jelly, finished with coconut milk and crushed ice. It is a favorite in southern Vietnam, sold in plastic cups at street stalls on hot afternoons. Eat it by mixing all the layers together with a long spoon so you get beans, jelly, coconut and ice in each bite. Every component can be made ahead.
Instructions
- Cover the red beans with 600 ml (2 1/2 cups) fresh water, bring to a full boil for 10 minutes, then lower the heat and simmer for 30 to 40 minutes, until tender but still whole. Stir in the sugar and salt, simmer 5 minutes more and cool the beans in their syrup.
- Simmer the mung beans in 250 ml (1 cup) water for 15 to 20 minutes, until very soft and the water is absorbed. Mash coarsely, then cook with the sugar and salt over low heat for 3 to 4 minutes into a thick paste. Cool.
- Blend the pandan leaves with the 400 ml of water and strain, pressing well, to get about 350 ml (1 1/2 cups) of green liquid.
- Whisk the agar and sugar into the pandan liquid in a pot. Bring to a boil and simmer for 2 minutes, stirring. Pour into a shallow dish and let it set for 30 minutes, then cut into small cubes.
- Warm the coconut milk with the sugar and salt over low heat until the sugar dissolves. Do not let it boil. Cool completely.
- Layer the red beans, mung bean paste and jelly cubes in 4 tall glasses. Add crushed ice, pour over the coconut milk and serve with long spoons. Mix before eating.
Tips
- Frozen pandan leaves are sold in Asian grocery stores. If you cannot find them, use 1 teaspoon of pandan extract in the jelly. Agar sets firmer than gelatin and keeps the dessert vegan, so do not swap in gelatin.
- Make each component separately and keep them in the fridge for up to 3 days. Assemble with the ice right before serving so the dessert stays cold and the layers stay clear.
Questions and answers
Can I use canned beans?
Yes. Rinse canned red beans and warm them with the sugar for 5 minutes, which saves about 45 minutes. Use cooked mung beans too, if you have them.
What is chè?
Chè is the Vietnamese word for sweet soups, puddings and dessert drinks, served hot or cold. Many are made with beans, jelly, coconut milk or fruit.
Can I make chè ba màu ahead of time?
Prepare the components up to 3 days ahead and assemble just before serving. Adding the ice at the last minute keeps the dessert cold without watering it down.
How long does it take to make Chè Ba Màu (Vietnamese Three-Color Dessert)?
About 2 h in total: 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Chè Ba Màu (Vietnamese Three-Color Dessert)?
About 460 kcal per serving, with 15 g of protein, 70 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 70 g |
| Fat | 13 g |
| Fiber | 13 g |
| Sugar | 38 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
