Chè Ba Màu

Name: Chè Ba Màu
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 400g Red Kidney Beans, drained and rinsed; 3 tbsp Granulated Sugar; 1/4 tsp Salt; 3/4 cups Split Mung Beans (Hulled), soaked; 3 tbsp Granulated Sugar; 1/8 tsp Salt; 1/4 cups Coconut Milk; 500ml Water; 1 tsp Agar-Agar Powder; 3 tbsp Granulated Sugar; 1 tsp Pandan Extract; 400ml Coconut Milk; 2 tbsp Granulated Sugar; 1/4 tsp Salt; 1 tbsp Tapioca Starch; 2 tbsp Water, for mixing tapioca starch; 1/2 cups Granulated Sugar; 1/2 cups Water; 4 cups Ice, crushed

Chè Ba Màu is a refreshing Vietnamese three-color sweet dessert featuring layers of tender beans, sweet mung paste and fragrant pandan jelly, all bathed in creamy coconut sauce. It’s a lovely balance of textures — soft beans, silky coconut, and chewy jelly — finished with crushed ice for a cool, satisfying treat. Perfect for warm days or whenever you crave a light, sweet ending.

Chè Ba Màu is a refreshing Vietnamese three-color sweet dessert featuring layers of tender beans, sweet mung paste and fragrant pa... Show more

Traditional Vietnamese Recipe

Health Grade

B · Healthy

Time

45 min

Price

0,76 €

Calories

741 kcal

vegan

gluten free

low fat

kid friendly

comfort food

potluck

Method

Cook red beans

Rinse and drain the red kidney beans, then put them in a saucepan with 3 tbsp of granulated sugar, 0.2 tsp of salt, and just enough water to loosen them. Cook over medium heat, stirring gently, until the beans are glossy and lightly syrupy, about 5 minutes. Transfer them to a bowl and let them cool a bit.

Simmer mung beans

Put the soaked split mung beans in a saucepan with enough water to just cover them. Simmer until they are very soft, about 12 minutes, then stir in 3 tbsp sugar, 0.1 tsp salt, and 0.2 cup of coconut milk. Mash and cook for 3 minutes more until thick, creamy, and spreadable, then let it cool.

Make pandan jelly

Whisk 500 ml of water with 1 tsp of agar-agar powder, 3 tbsp sugar, and 1 tsp of pandan extract in a saucepan. Bring it to a full boil, then keep it bubbling for 1 minute, stirring constantly so the agar dissolves completely. Pour the mixture into a shallow dish in a thin layer.

Chill the jelly

Let the jelly cool until it stops steaming, then chill it until fully set, about 30 minutes. While it chills, finish the coconut sauce and syrup if you haven’t already.

Cube the jelly

Lift the set pandan jelly out of the dish and cut it into small cubes. If the knife starts sticking, wipe the blade clean between cuts.

Cook coconut sauce

In a small saucepan, whisk 400 ml of coconut milk, 2 tbsp sugar, 0.2 tsp salt, and 1 tbsp of tapioca starch stirred into 2 tbsp water until smooth. Cook over medium heat, stirring constantly, until the sauce turns glossy and lightly thickened, about 2 minutes. Take it off the heat as soon as it coats the back of a spoon, because a hard boil can split the coconut milk.

Make syrup

In another small saucepan, combine 0.5 cup sugar and 0.5 cup water. Warm it just until the sugar dissolves and the syrup looks clear, about 2 minutes, then let it cool slightly.

Assemble the chè

Divide the red beans, mung beans, and pandan jelly among 4 serving bowls or tall glasses. Add about 1 cup of crushed ice to each bowl, spoon over some syrup, and finish with the warm coconut sauce. Serve immediately while the ice is still crunchy and the layers look bright.