Name: Che Ba Mau (Vietnamese Three Color Dessert) Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: PT-492365H21M21S
Cuisine: Vietnamese
Ingredients: 1 tablespoon agar agar; 2 cups water; 1/2 teaspoon pandan extract; 1/4 cup sugar; 1 cup adzuki red beans (soaked overnight); 4 cups water; 3/4 cup sugar; 1/2 teaspoon salt; 1 cup peeled split mung beans (soaked overnight); 1 1/4 cup water; 1/2 cup granulated sugar; 1/2 teaspoon salt; 1 can coconut cream; 1 1/4 cup water; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1 tablespoon tapioca starch (or cornstarch); 2 tablespoon water (for slurry); Crushed ice as needed

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Introduction

Che Ba Mau, or Vietnamese Three Color Dessert, is a refreshing and vibrant sweet treat perfect for warm days. It combines layers of colorful jellies, beans, and creamy coconut sauce for a delightful mix of textures and flavors.

A clear glass filled with four distinct layers sits on a white marbled surface. The bottom layer is smooth and thick, light yellow in color, followed by a dark layer of small round beans. Above the beans is a bright green layer of translucent jelly strips with a glossy texture. The top layer is a heap of uneven white ice cubes, over which a creamy white liquid is being poured from a clear measuring cup. In the background, there are small white dishes with ingredients and a green plant in a white pot, all softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon agar agar
2 cups water
1/2 teaspoon pandan extract
1/4 cup sugar (for pandan jelly)
1 cup adzuki red beans (soaked overnight)
4 cups water (for cooking red beans)
3/4 cup sugar (for red beans)
1/2 teaspoon salt (for red beans)
1 cup peeled split mung beans (soaked overnight)
1 1/4 cup water (for cooking mung beans)
1/2 cup granulated sugar (for mung beans)
1/2 teaspoon salt (for mung beans)
1 can coconut cream
1 1/4 cup water (for coconut sauce)
1/4 cup granulated sugar (for coconut sauce)
1/2 teaspoon salt (for coconut sauce)
1 tablespoon tapioca starch (or cornstarch)
2 tablespoons water (for starch slurry)
Crushed ice

Instructions

Step 1: Make the pandan jelly. In a small saucepan over medium-high heat, combine agar agar, 1/4 cup sugar, and 2 cups water. Stir until mixed. Add pandan extract and bring to a boil. Once boiling, reduce heat to low and simmer for 2-3 minutes, ensuring the agar agar dissolves completely. Remove from heat and transfer to a heat-safe container. Let cool on the counter, popping any large bubbles with a toothpick. When set, cut into thin strips or small cubes.
Step 2: Prepare red beans. After soaking adzuki red beans overnight, place them in 4 cups water in a pot and bring to a boil. Add 3/4 cup sugar and 1/2 teaspoon salt, stirring until dissolved. Lower heat to medium, cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until beans are softened.
Step 3: Cook mung beans. After soaking mung beans overnight, combine them with 1 1/4 cup water in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, add 1/2 cup sugar and 1/2 teaspoon salt, stirring until dissolved. Cover and simmer for 15-20 minutes, stirring periodically. In the last 5 minutes, remove the lid to allow water to absorb and mixture to thicken.
Step 4: Blend mung beans. Transfer cooked mung beans to a food processor or blender and puree until smooth. Refrigerate the puree until cool.
Step 5: Prepare coconut sauce. In a medium pot over medium-high heat, combine coconut cream, 1 1/4 cup water, 1/4 cup sugar, and 1/2 teaspoon salt. Stir until dissolved and bring to a gentle simmer.
Step 6: Make starch slurry by mixing tapioca starch and 2 tablespoons water in a small bowl. Slowly add the slurry to the simmering coconut mixture while whisking continuously. Cook for 1-2 minutes until sauce slightly thickens. Remove from heat and refrigerate to cool.
Step 7: Assemble the dessert. In serving cups, layer mung bean puree, red beans, and pandan jelly. Top with cooled coconut sauce and crushed ice. Mix gently before enjoying.

Tips & Variations

Soaking beans overnight helps reduce cooking time and improves texture.
Use fresh pandan leaves and blend them for more natural extract if available.
Adjust sugar levels in each component to suit your preferred sweetness.
Try substituting adzuki beans with kidney beans if desired.
For a creamier coconut sauce, use full-fat coconut milk instead of cream dilution.

Storage

Store all prepared components in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving for best texture. Coconut sauce may thicken further when chilled—warm slightly before serving if needed. Leftover assembled dessert is best consumed immediately to avoid sogginess.

How to Serve

A clear glass holds a four-layer dessert on a white marbled surface. The bottom layer is a smooth, yellow custard with a soft texture. Above it is a layer of dark red beans, slightly moist and dense. The third layer is bright green jelly, clear and firm in texture. Topping the dessert is a fluffy white layer of crushed ice or shaved ice, creating a frothy appearance. The glass in the background has the same layered dessert, softly blurred, with small bowls of beans and green jelly nearby, and a gold spoon resting on a light pink cloth on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered agar agar instead of flakes?

Yes, powdered agar agar works fine. Use about half the amount since it’s more concentrated, and adjust as needed according to package instructions.

Is it necessary to soak the beans overnight?

Soaking is recommended to soften the beans and reduce cooking time, but if short on time, you can rinse and cook them longer until tender.