Chè Ba Màu - Vietnamese Three Color Dessert

Ingredients

• 1 cup (200g) mung beans, soaked overnight 1 cup (200g) mung beans, soaked overnight
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/2 cup (100g) red beans, soaked overnight 1/2 cup (100g) red beans, soaked overnight
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 cup (120ml) pandan juice 1/2 cup (120ml) pandan juice
• 1/4 cup (50g) agar agar powder 1/4 cup (50g) agar agar powder
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• Water, as needed Water, as needed
• Crushed ice, for serving Crushed ice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 8g
• Fiber: 6g
• Salt: 0.1g

Preparation

1. 1.
   Drain and rinse the soaked mung beans. In a blender, blend the mung beans with sugar and coconut milk until smooth. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and let it cool.
2. 2.
   Drain and rinse the soaked red beans. In a saucepan, combine the red beans, sugar, and enough water to cover the beans. Cook over medium heat until the beans are tender and the liquid has thickened. Remove from heat and let it cool.
3. 3.
   In a separate saucepan, combine pandan juice, agar agar powder, sugar, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the agar agar powder is fully dissolved. Remove from heat and let it cool.
4. 4.
   To assemble the dessert, spoon a layer of mung bean paste into serving glasses or bowls. Follow with a layer of pandan jelly and finally a layer of red bean paste. Repeat the layers until the glasses or bowls are filled.
5. 5.
   Refrigerate the desserts for at least 2 hours or until set. Serve chilled with crushed ice on top.

Treat your ingredients with care...

• Mung beans — Make sure to soak the mung beans overnight to soften them before blending.
• Pandan juice — If fresh pandan leaves are not available, you can use pandan extract or pandan paste as a substitute.
• Agar agar powder — If you prefer a softer jelly texture, reduce the amount of agar agar powder slightly.

Tips & Tricks

• For a more vibrant color, you can add a drop of food coloring to each layer.
• Adjust the sweetness of each layer according to your preference by adding more or less sugar.
• Serve the dessert with a drizzle of coconut milk for an extra creamy and tropical flavor.
• Experiment with different toppings such as toasted coconut flakes or crushed peanuts for added texture and flavor.
• Make sure to let each layer cool completely before adding the next layer to achieve clean and distinct layers.

Serving advice

Serve Chè Ba Màu chilled in individual glasses or bowls. Top with crushed ice for a refreshing twist. Garnish with a sprig of mint or a slice of pandan leaf for an elegant presentation.

Presentation advice

To create an eye-catching presentation, use clear glassware to showcase the vibrant layers of the dessert. Alternatively, you can serve the dessert in small ceramic bowls for a more traditional touch. Add a colorful straw or a decorative spoon for an extra touch of elegance.