Chè Ba MàuThree-Color Bean Dessert
A layered Vietnamese dessert with sweet red beans, mung-bean paste, pandan jelly, coconut sauce, and crushed ice. Components vary by vendor and region.
Prep
30m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Red Beans
- 200gRed Bean (soaked overnight and drained)
- 900mlWater
- 40gWhite Sugar
Mung Beans
- 180gMung Bean (split, soaked, and drained)
- 700mlWater
- 40gWhite Sugar
Coconut Sauce
- 400mlCoconut Milk
- 2gSalt
- 20gWhite Sugar
Jelly
- 2pcsPandan Leaf (tied into knots)
- 6gAgar-Agar
- 500mlWater
- 40gWhite Sugar
Serving
- 400gIce (crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cover them with the water, bring to a full boil for 10 minutes, then simmer until tender but still holding their shape. Drain any excess liquid, stir in the white sugar, and cool completely.
- 02
Simmer the mung beans in the water until very soft. Drain any excess liquid, mash until thick and smooth, stir in the white sugar, and cool completely.
- 03
Gently heat the coconut milk with the salt and white sugar just until dissolved and smooth, then cool completely.
- 04
Simmer the pandan leaves in the water to infuse it, then remove the leaves.
- 05
Whisk the agar-agar and white sugar into the pandan-infused liquid and simmer until fully dissolved. Pour into a shallow dish and let it set, then cut into thin strips or small cubes.
- 06
Layer the sweet red beans, mung bean paste, pandan jelly, and ice in glasses or bowls.
- 07
Spoon over the coconut sauce and serve immediately.
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