Chè Ba Màu (Vietnamese Three Color Dessert)
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Additional Time
4 hrs
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Total Time
5 hrs 20 mins
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Servings
8 servings
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Calories
159 kcal
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Course
Dessert
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Cuisine
Vietnamese
Chè Ba Màu (Vietnamese Three Color Dessert)
Description
This traditional Vietnamese dessert assembles soaked and tender adzuki beans sweetened with sugar, silky mung bean paste made by boiling and mashing mung beans with sugar, and a fragrant pandan jelly created from agar agar, pandan extract, and sugar. The pandan jelly has a firm but jiggly texture, providing a springy contrast to the creamy beans.
The coconut sauce, made from canned coconut cream simmered with sugar and thickened with tapioca starch, brings richness and a slight sweetness, complementing the layers underneath. When served, the glass is filled with the three layers of beans and jelly, topped generously with the chilled coconut sauce and shaved ice, creating a chilled, multi-textured dessert perfect for hot weather.
The dessert is typically enjoyed cold, offering a combination of softness from the beans, chewiness from the jelly, creamy coconut flavor, and refreshing ice. The layered presentation gives it an appealing, colorful look while blending subtly sweet tastes and delicate pandan aroma.
Overnight soaking of adzuki beans is recommended to ensure even and timely cooking. Cooling all components before assembly is key to keep the dessert refreshingly cold. Careful monitoring during bean cooking prevents mushiness, preserving the ideal texture.
Ingredients
Red Bean Layer
- 1 cup adzuki beans
- water
- 2 tablespoon sugar
Yellow Mung Bean Layer
- ⅔ cup mung bean washed and rinsed until water runs clear, dried split
- 2 cups water
- 3 tablespoons sugar
Green Pandan Jelly Layer
- 1 tablespoon agar agar powder
- 2 cups water
- ¼ teaspoon pandan extract
- 3 tablespoons sugar
Coconut Sauce
- 1 (13.5 oz) coconut cream canned
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 teaspoons tapioca starch
Topping
- ice shaved
Instructions
Adzuki Beans
- Soak the beans overnight. The next day, drain and simmer in boiling water for 18–20 minutes, or until tender. Drain again, stir in sugar, and let cool.
Pandan Jelly
- Boil water, then whisk in agar agar powder, pandan extract, and sugar until fully dissolved. Pour into a glass dish and let it set at room temp. Chill in the fridge for at least 4 hours (or freeze for 2). Slice into strips or cubes.
Mung Beans
- Add mung beans and water to a saucepan. Bring to a boil, then simmer for 10–12 minutes until soft. Mash or blend into a smooth paste and mix in the sugar.
Coconut Sauce
- Heat coconut cream until it just starts to bubble. Whisk in sugar and tapioca starch. Simmer for 2–3 minutes, then let it cool and chill in the fridge until ready to use.
Assemble the Che Ba Mau
- Layer red beans, mung bean paste, and pandan jelly in a glass. Drizzle with chilled coconut sauce and top with crushed ice. Serve immediately and enjoy!
Notes
- Soak adzuki beans overnight to ensure they cook evenly and reduce cooking time.
- Cook beans until tender but avoid overcooking to prevent mushy texture.
- Allow all layers — red beans, mung bean paste, and pandan jelly — to cool completely before layering for serving.
- Serve the dessert cold with shaved ice for the intended refreshing experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 87mg | 4% |
| Potassium | 161mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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