Che Ba Mau (Vietnamese Three Color Dessert)

Let’s make an iconic and incredibly delicious Vietnamese che dessert. Che ba mau, or Vietnamese three-color dessert, is the perfect refreshing dessert to cool you down on the hottest day!

Course Dessert

Cuisine Vietnamese

Keyword Asian dessert, che ba mau, che dessert, vietnamese dessert

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 686kcal

Author Megan

Equipment

Ingredients

Pandan Agar Jelly

1 tablespoon agar agar
2 cups water
½ teaspoon pandan extract
¼ cup sugar

Red Beans

1 cup adzuki red beans soaked overnight
4 cups water
¾ cup sugar
½ teaspoon salt

Mung Beans

1 cup peeled split mung beans soaked overnight
1 ¼ cup water
½ cup granulated sugar
½ teaspoon salt

Coconut Sauce

1 can coconut cream
1 ¼ cup water
¼ cup granulated sugar
½ tsp salt
1 tablespoon tapioca starch or cornstarch
2 tablespoon water

To Serve

Crushed Ice

Instructions

Pandan Jelly Layer

Make the pandan jelly. In a small saucepan over medium-high heat, add the agar agar, sugar, and water, and mix until combined. Then add the pandan extract and heat until it reaches a boil. Once it reaches a boil, reduce to medium-low or low heat and simmer for 2-3 minutes. Make sure that all of the agar agar has completely dissolved.
Cool the pandan jelly. Then remove from heat and transfer to a heat-safe container, and let it cool on the counter. Pop any big bubbles with a toothpick. Once cool, remove from the container and cut into thin strips or small cubes.

Red Bean Layer

Soak the red beans. Soak the adzuki red beans in water overnight.
Cook the red beans. Place the soaked adzuki beans in water and bring to a boil. Once it reaches a boil, add the sugar and salt. Mix until dissolved. Then lower the heat to medium, cover, and simmer, stirring occasionally, for 45 minutes to 1 hour or until softened.

Mung Bean Layer

Soak the mung beans. Soak the mung beans in water overnight.
Cook the mung beans. In a small saucepan, over medium-high heat, add the soaked mung beans and water and bring to a boil. Once it reaches a boil, lower the heat to medium-low, add the sugar and salt, and stir until dissolved. Cover and simmer, stirring periodically, for 15-20 minutes. Remove the lid during the last 5 minutes and cook until the water has been absorbed by the mung beans and the mixture has thickened.
Blend the mung beans. In a food processor or blender, add the cooked mung beans. Blend until pulverized. Place in a bowl in the refrigerator to cool.

Coconut sauce

Cook the coconut cream. In a medium pot over medium-high heat, add the coconut cream, water, sugar, and salt and stir until dissolved. Then bring the coconut milk to a gentle simmer.
Add tapioca starch slurry. In a small mixing bowl, mix the tapioca starch and water until combined. When the coconut milk reaches a simmer, slowly pour the slurry in and whisk until the coconut sauce has slightly thickened, about 1-2 minutes. Then remove from heat and refrigerate to cool.

Assemble

Serve. In a cup, add the mung beans, red beans, and pandan jelly, and top with coconut sauce and ice. Mix and enjoy.

Notes

See the Expert Tips section above for more guidance.

Nutrition