Chè Ba Màu (Vietnamese Three-Color Dessert)

🧂 Ingredients

• 100 g Dried red beans (adzuki beans)(Rinse and soak overnight or for at least 4 hours.)
• 100 g Dried split mung beans(Rinse thoroughly.)
• 1 packet Pandan jelly powder mix(Look for brands like agar-agar or jelly powder flavored with pandan. You may need additional water and sugar as per packet instructions.)
• 400 ml Full-fat coconut cream(Use good quality coconut cream for richness. Do not use coconut milk if you want a thicker consistency.)
• 150 g Granulated sugar(Adjust to taste. You will use sugar for each bean layer and potentially for the jelly if not pre-sweetened.)
• as needed Water(For cooking beans and preparing jelly.)
• for serving Crushed ice

👨‍🍳 Instructions

1. 1

   Prepare the Red Bean Layer: Drain and rinse the soaked red beans. Place them in a medium saucepan with enough fresh water to cover by about 2 inches. Bring to a boil, then reduce heat to a simmer. Cook for about 45-60 minutes, or until the beans are tender but not mushy. Drain most of the water, leaving just a little to moisten the beans. Stir in about 75g of sugar (or to taste) and cook over low heat, stirring constantly, until the mixture thickens slightly and the sugar is dissolved. The consistency should be like a thick paste. Set aside to cool.

   ⏱️ 1 hour 15 minutes (including soaking time for beans)
2. 2

   Prepare the Mung Bean Layer: Place the rinsed split mung beans in a saucepan with enough water to cover by about 1 inch. Bring to a boil, then reduce heat to a simmer. Cook for about 20-30 minutes, or until the beans are very soft and have broken down. Drain any excess water. Mash the beans slightly with a fork or potato masher. Stir in the remaining 75g of sugar (or to taste) and cook over low heat, stirring constantly, until the mixture thickens considerably and becomes a dry paste, similar to the red bean layer. This might take about 15-20 minutes. Set aside to cool.

   ⏱️ 45 minutes
3. 3

   Prepare the Pandan Jelly: Follow the instructions on your pandan jelly powder packet. Typically, this involves dissolving the powder in water (and potentially sugar if not pre-sweetened) and bringing it to a boil. Let it simmer for a minute or two until thickened. Pour the mixture into a shallow dish or tray and let it cool at room temperature until set. Once firm, chill in the refrigerator for at least 30 minutes. Cut the set jelly into small cubes (about 1-1.5 cm).

   ⏱️ 30 minutes (plus chilling time)
4. 4

   Prepare the Coconut Cream Sauce: In a small saucepan, gently warm the coconut cream with a tablespoon or two of sugar (optional, depending on desired sweetness). Stir until the sugar dissolves. Do not boil, just warm it through. This will make it pourable and enhance its flavor. Set aside.

   ⏱️ 5 minutes
5. 5

   Assemble the Chè Ba Màu: In individual serving glasses or bowls, start layering the components. Begin with a layer of the cooled red bean paste at the bottom. Follow with a layer of the cooled mung bean paste. Next, add a generous layer of the cubed pandan jelly. Fill the rest of the glass with crushed ice. Finally, drizzle the warm coconut cream sauce over the ice and toppings. Serve immediately.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Ensure each bean layer is cooked until tender and then thickened into a paste to prevent them from becoming watery.
• ✓The pandan jelly should be firm enough to cube neatly.
• ✓The coconut cream should be rich and slightly sweetened, but not overly so, to complement the sweetness of the beans and jelly.
• ✓For best results, chill all components (beans, jelly) before assembly, except for the coconut cream which should be gently warmed.
• ✓The visual appeal of Chè Ba Màu comes from distinct, well-defined layers.

🔄 Variations

• Add a layer of cooked tapioca pearls or sago for added texture.
• Incorporate other fruits like jackfruit or durian for a different flavor profile.
• Use different colored jellies (e.g., grass jelly, fruit jellies) for a 'Chè Bảy Màu' (seven-color dessert).

🥗 Nutrition

Per serving