Chè Ba Màu refreshing Vietnamese dessert that is made up of frozen slush with a contrast of soft beans and jelly bites that bounce and topped with layers of coconut sauce. It’s possible to make all of the layers in advance and mix them up whenever you’re in the mood for an energizing and sweet dessert.

Che ba mau, in Vietnamese is a Vietnamese word that means “three color dessert,” It is like Che Thai as well as sharing some similarities to Filipino Halo-halo. Although this recipe is relatively simple to prepare however, there are some steps that will require some time for the mung bean as well as the pandan jelly layer.

Mung beans are the yellow layer

To create the mung beans layer, put the beans to the cooker for rice, then add water, then set the rice cooker to a normal cooking time (or around 35 to 35 minutes). After the cooker has finished and the rice is cooked, use a paddle to crush the beans softly and add sugar. Place in a container and let cool before adding to the cheese.

Mung beans (and beans generally) are a popular ingredient in Asian desserts, such as Banh Cam (Vietnamese sesame balls). For cooking the mung bean it is necessary to put the beans into the water for at minimum 4 hours or for a minimum of a night (recommended).

Although most recipes require steaming beans or cooking them in a pan after soaking, I would prefer making use of rice cookers! The rice cooker can be a hands-off method that produces predictable results which is what I prefer. If you don’t own the rice cooker, steaming is my other alternative, as it’s more stable than cooking on a stove and doesn’t need to think about ratios of water and temperatures the same way.

Pandan jelly The green layer

For making the pandan jelly that is green, you will require agar agar powder, sugar, water as well as pandan extract. Make sure that the water is brought to the point of boiling in a pan before mixing in the agar-agar powder and sugar until it is dissolved. After approximately one minute of boiling, take the pan from the stove adding the Pandan Extract.

I like using glass Tupperware container to make it easy to transfer the jelly to the refrigerator to set once it’s cool to the temperature of. The jelly should take two up to four hours for it to form and then cut it into any shape you prefer. I like cutting into cubes.

Agar agar powder can be found in a wide variety of Asian recipes to replace gelatin. It’s made of seaweed , which means it’s dairy and vegan- great for those who are restricted on diet.

If you decide to purchase the agar agar powder, be sure to select one that is 100% pure powder made from agar agar. I’ve had excellent results with the brand Telephone. It allows you to manage the sweetness and firmness of your jelly. Certain brands include sugar to fill the agar-agar powder and this could affect the jelly’s forming.

I’ve tried agar agar powder that didn’t properly form due to the lack of the right percent of agar agar. You must make more powder in order to compensate and this can cause it more sweet than you would like.

Layer of red bean

For the layer of red beans we used a shop purchased container of sweetened and cooked dried red bean mixture that we purchased from the local Korean market. The sweetness level of the paste of red beans was just right for this recipe, however you can also create an own layer of red beans by purchasing canned kidney beans from the red variety and then soaking in sugar water or make it from scratch using dried dried red beans.

The coconut sauce

I made use of the coconut sauce I used in my previous recipe post for Che bap recipe, which is made with coconut cream salt, sugar as well as tapioca starch. It’s a fantastic ingredient to add to the che since it provides a creamy coconut sauce that sits on the top of the shaved-ice and delicious three layers.

To prepare the sauce, combine the coconut creamand sugar and salt to the small saucepan and cook at a medium temperature. Then, add the starch from tapioca, and employ an electric whisk to mix the starch in a thorough manner. Cook for about a minute until it begins to thicken slightly until it resembles pudding. Switch off the heat and let it cool.

It is possible to mix coconut milk and sugar to make your coconut layer. However, slight cooking of the milk will smooth out the roughness that is what you get right out of the can.

The ice and assembly

Place all the ingredients in the fridge prior to making the che, to ensure that the ingredients remain cold until eating it. For a crushed ice to be made, you can make use of an appliance like the Vitamix that is renowned for its remarkable capability to create snow, as we did with the coconut coffee recipes.

You could also try an Ice shaving machine. I actually used an ice shaver that came from the Snow cone maker (lol) as it was a success. If I were to go for more frequently, I would test something similar to this.

I like layering my che ba mau the following ways, starting at the top: ice, red bean, coconut sauce and mung bean jelly as well as ice and coconut cream.

Have a great time, and ensure that you eat it immediately before the ice begins to melt!

Have you ever had Hanoi egg coffee?

Ingredient

It’s also amazing that you can purchase everything you require for this recipe on the internet. Certain items could be classified as “non-essential” and therefore will be delayed in shipping at present:

You’ll love it: Chè Chuối – Vietnamese Banana, Coconut & Tapioca Dessert