Easy Vietnamese Che Ba Mau Recipe: A Quick Three-Color Family Dessert
A quick, family-friendly version of Vietnamese chè ba màu, or three-color dessert. Prepared sweet beans and store-bought pandan jelly make it easy to layer this refreshing dessert with lightly salted coconut sauce and crushed ice.
Servings 4
Ingredients
- 3/4 cup full-fat canned coconut milk 180 mL
- 1 tablespoon granulated sugar 12 g
- 1 teaspoon cornstarch 3 g
- 1 tablespoon cold water 15 mL
- 1 small pinch salt about 1/16 teaspoon
- 1 cup sweetened cooked red adzuki beans drained if packed in heavy syrup (about 8 oz/225 g)
- 1 cup sweetened cooked yellow mung beans about 8 oz/225 g
- 1 cup diced green pandan jelly about 6 oz/170 g
- 4 cups crushed ice about 21 oz/600 g
- 1 tablespoon toasted sesame seeds optional (9 g)
Instructions
- Make the coconut sauce: In a small saucepan, whisk together the coconut milk, sugar, and salt. Stir the cornstarch with the cold water in a small cup until smooth, then whisk it into the coconut milk.
- Warm the mixture over medium-low heat, stirring constantly, just until it lightly thickens and looks glossy, about 2 to 3 minutes. Do not boil. Transfer to a bowl and let cool for a few minutes.
- Set out four tall glasses or dessert bowls. Divide the sweet red beans among the glasses, placing them in a distinct layer.
- Add an even layer of sweet yellow mung beans, followed by an even layer of diced green pandan jelly. Keep the components mostly separate so the three colors show clearly.
- Top each serving with about 1 cup crushed ice. Spoon the cooled coconut sauce over the ice and sprinkle with sesame seeds, if using.
- Serve immediately with long spoons and straws. Stir each serving gently before eating so the ice, coconut sauce, and sweet layers combine.