Vietnamese

Chè Ba Màu (Three Color Dessert)

Name: Chè Ba Màu (Three Color Dessert)
Total time: 90 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 1/2 cup dried red kidney beans or adzuki beans; 1/2 cup peeled split mung beans; 1 packet (1 oz) agar-agar powder; 1 tsp pandan extract; 1 can (14 oz) coconut milk; 1 cup sugar (divided); Crushed ice

Layered dessert of red beans, mung beans, and pandan jelly with coconut milk.

90 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

6 steps

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.

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