Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseDessert
Recipe Story
origins & traditionsChè Ba Màu, literally meaning "three color dessert," is a beloved Vietnamese sweet soup that showcases beautiful layers of textures and flavors. Each layer brings its own unique character: earthy sweetened mung beans at the base, followed by tender red beans, and topped with silky pandan jelly. The entire creation is bathed in rich coconut milk and served over crushed ice, creating a refreshing contrast of temperatures and textures. This traditional dessert is commonly found at Vietnamese dessert shops and is perfect for any occasion, from casual family gatherings to celebratory events. The combination of legumes, coconut, and pandan creates a harmonious blend that is both satisfying and light, making it an ideal finale to any meal or a delightful afternoon treat.
Instructions
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Prepare the mung beans by soaking them in water for 2 hours, then drain. Steam the mung beans for 25-30 minutes until soft. Mash them lightly and mix with 1/4 cup sugar while still warm. Set aside to cool.
Rinse the black beans and place in a pot with 4 cups water. Bring to a boil, then reduce heat and simmer for 60-75 minutes until beans are tender. Add 1/4 cup sugar during the last 10 minutes of cooking. Drain excess liquid and set aside.
For the pandan jelly, blend fresh pandan leaves with 1 cup water and strain to extract the juice. In a saucepan, combine pandan juice, 2 cups water, sugar, and agar-agar powder. Bring to a boil while stirring constantly. Pour into a shallow dish and refrigerate for 30 minutes until set. Once set, cut into small cubes.
Prepare the coconut milk mixture by combining coconut milk with 2 tablespoons sugar in a saucepan. Heat gently over low heat, stirring until sugar dissolves. Do not boil. Let cool to room temperature.
To assemble, place 2-3 tablespoons of mung bean mixture at the bottom of each serving glass. Add a layer of black beans on top. Add pandan jelly cubes as the third layer.
Pour the sweetened coconut milk over the layers until it reaches near the top of the glass. Add crushed ice on top and serve immediately with a long spoon.
Chè Ba Màu (Three Color Dessert)
3.5 (61)
A vibrant Vietnamese layered dessert featuring sweet mung beans, red beans, and pandan jelly topped with creamy coconut milk and crushed ice. This refreshing treat is perfect for warm days.
medium
2h
6 servings
Ingredients
0 of 8 checked
Mung Bean Layer
- 1 cups mung-beans, soaked and steamed
Red Bean Layer
- 1 cups black-beans, rinsed
Pandan Jelly Layer
- 6 pieces pandan-leaves, fresh leaves for extract
- 2 teaspoons agar-agar, powder form
Coconut Topping
- 2 cups coconut, coconut milk
Sweetener
- 3/4 cups sugar, divided among layers
Cooking Liquid
- 8 cups water, divided for cooking
Flavor Enhancer
- 1/4 teaspoons salt, pinch (optional)
Chef Tips
expert advice•Chef Notes: For the best texture, ensure mung beans are steamed rather than boiled to maintain their structure.
•You can adjust the sweetness of each layer according to your preference.
•If fresh pandan leaves are unavailable, pandan extract can be substituted, though the color may be less vibrant.
•The dessert tastes best when served immediately after assembly, as the ice keeps everything refreshingly cool.
•For a variation, you can add tapioca pearls or sweet corn as an additional layer.
•Some Vietnamese households add a splash of coconut cream on top for extra richness.
•To make this dessert vegan-friendly, it naturally is as long as you use plant-based ingredients throughout.
•The layers can be prepared a day in advance and stored separately, making assembly quick when serving time arrives.
