Chè Ba Màu (Three Color Dessert)
Layered dessert of red beans, mung beans, and pandan jelly with coconut milk.
Contains common allergens
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Instructions
- 1
Red Bean Layer: Soak red beans overnight. Boil until tender (about 1 hour). Drain, reserving 1/4 cup liquid. Mash slightly with 1/3 cup sugar. Cook over low heat until a thick paste forms. Let cool.
- 2
Mung Bean Layer: Soak mung beans for 2 hours. Steam until very soft (20 mins). Mash or blend into a smooth paste with 1/3 cup sugar and a splash of water. Let cool.
- 3
Pandan Jelly Layer: Dissolve agar-agar powder in 3 cups water with 1/3 cup sugar. Bring to a boil. Stir in pandan extract. Pour into a flat dish, refrigerate until firm, then cut into long thin strips.
- 4
Coconut Sauce: In a small saucepan, gently heat coconut milk with a pinch of salt and 1 tbsp sugar until warm. Do not boil. Let cool.
- 5
Assemble: In a tall glass, layer the ingredients: a thick bottom layer of red beans, a middle layer of yellow mung bean paste, and a top layer of green pandan jelly strips.
- 6
Serve: Fill the rest of the glass with crushed ice and pour a generous amount of the rich coconut sauce over the top. Mix well with a long spoon before eating.
Plan it in Listahan
Add Chè Ba Màu (Three Color Dessert) to your week, check it against your household's allergens, and build the shopping list automatically.