Chè Ba Màu
Veg
Vegan
A layered Vietnamese sweet dessert drink of mung bean, red bean, and pandan jelly over crushed ice and coconut milk — a colourful, cooling street dessert.
Cuisines
Vietnamese
Best for
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | mung beans |
| 1 cup | red kidney beans |
| 1 cup | pandan jelly |
| 1 cup | coconut milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | salt |
| 1 teaspoon | vanilla extract |
| 2 cups | crushed ice |
Instructions
- 1 Rinse and soak the mung beans in water for at least 2 hours, then steam them until soft.
- 2 Cook the red kidney beans until tender, either by boiling them or using a pressure cooker.
- 3 Prepare the pandan jelly according to package instructions or use pre-made jelly.
- 4 In a saucepan, combine coconut milk, sugar, salt, and vanilla extract. Heat gently until the sugar dissolves, then let it cool.
- 5 To assemble, layer the mung beans, red kidney beans, and pandan jelly in serving glasses.
- 6 Pour the sweetened coconut milk over the layers.
- 7 Top with crushed ice and serve immediately.
Tips
For a more vibrant color, add a few drops of pandan extract to the jelly.