Chè Ba Màu, meaning “Three Color Dessert” in Vietnamese, is a visually striking and refreshing sweet treat that’s as much a feast for the eyes as it is for the palate. It is a popular street dessert in Vietnam, especially during the hot summer months. The dish layers three distinct components — sweet mung bean paste, vibrant green pandan jelly, and chewy red beans — topped with crushed ice and sweetened coconut milk. Each layer not only adds its own color but also offers a unique texture and flavor, making every spoonful a mix of creamy, chewy, and silky sensations.
Preparation Time
45 minutes (plus chilling time for the jelly)
Serving Size
Serves 4
Ingredients
For the Green Pandan Jelly:
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1 cup water
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2 tablespoons agar agar powder (or grass jelly powder)
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¼ cup sugar
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2 teaspoons pandan extract (or pandan juice)
For the Sweet Mung Bean Paste:
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1 cup hulled mung beans (soaked for at least 2 hours)
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½ cup sugar
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½ cup coconut milk
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Pinch of salt
For the Sweet Red Beans:
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1 cup red beans (adzuki beans)
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½ cup sugar
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Pinch of salt
For Assembly:
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2 cups coconut milk (lightly sweetened)
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2 cups crushed ice
Detailed Recipe
Step 1: Make the Green Pandan Jelly
In a small pot, mix water, agar agar powder, sugar, and pandan extract. Bring to a boil while stirring continuously. Once the agar agar has dissolved completely, pour the mixture into a shallow dish and let it set at room temperature. Once firm, cut into thin strips or small cubes. Refrigerate until ready to use.
Step 2: Prepare the Sweet Mung Bean Paste
Drain soaked mung beans and steam them until soft (about 20 minutes). Transfer to a blender or mash until smooth. In a saucepan, combine the mung bean paste, sugar, coconut milk, and salt. Cook over low heat, stirring constantly, until thick and creamy. Set aside to cool.
Step 3: Cook the Sweet Red Beans
Boil red beans in plenty of water until tender (about 45 minutes), adding more water as needed. Drain, then place beans back into the pot with sugar and salt. Cook over low heat, stirring gently until the sugar dissolves and lightly coats the beans. Cool completely.
Step 4: Assemble the Dessert
In a tall glass, layer the ingredients starting with the sweet mung bean paste at the bottom. Add a layer of pandan jelly, then top with the sweet red beans. Fill the rest of the glass with crushed ice and pour over sweetened coconut milk until it reaches the top. Serve immediately with a long spoon to enjoy all three layers together.
Step 5: Serving Tip
For extra fragrance, you can drizzle a few drops of pandan extract into the coconut milk before pouring it over the dessert. This not only boosts aroma but deepens the green layer’s appeal.
