Chè Ba Màu recipe – Vietnamese Three-Color Dessert

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.

che ba mau topping

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

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

my chè ba màu recipe

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

Chè Ba Màu recipe – Vietnamese Three-Color Dessert

Che Ba Mau can be described as a tasty and simple to prepare vibrant, three layer Vietnamese dessert that is decorated with shaved ice and delicious coconut sauce
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine vietnamese
Servings 5 cups
Calories 310 kcal

Ingredients
  

MUNG BEAN LAYER

  • 1/2 c dried split mung beans
  • 4 3/4 c of water
  • 3 Tsbp sugar

PANDAN JELLY LAYER

  • 1 tbsp 100% powder made from agar Telephone Brand
  • 1/4 tsp pandan extract
  • 2 c of water
  • 3 Tbsp sugar

RED BEAN LAYER

  • 1 can of red bean boiled paste 16.75 oz

COCONUT SAUCE

OTHER

  • 4 C shaved, shaved and 4 c shaved

Instructions
 

MUNG BEAN LAYER

  • Rinse a cup of mung beans under running water.
  • Inside a container put 1/2 cup dried mung beans along with four cups water. Let the beans soak for at least 4 hours or over night.
  • After soaking, wash the beans and add to the rice cooker. Add 3 cups of water and seal the lid. Choose the normal rice option or use a 40 minute timer on the beans to cook.
  • Once the rice cooker has completed, use the paddle to smash the beans (this should be a breeze because the beans have softened tremendously). Add 3 tablespoons of sugar, and continue to mix and mash. Transfer to a container for cool, then chill in the refrigerator until ready for assembly.

PANDAN JELLY LAYER

  • In a pan heat the water until it comes to a simmer and add the agar agar as well as sugar, stirring until the mixture completely dissolves. Reduce the heat, and then include the extract of pandan. Mix until the liquid turns green , then transfer it to a glass jar to cool.
  • If it's still at the temperature of room, transfer it to the refrigerator to cool for 2 hours. The pandan jelly should feel soft to the touch, and easy to remove it from the container made of glass.
  • Make the jelly in your desired shape for eating. I like small squares or strips of thin.

COCONUT SAUCE

  • In a pot make a mixture of coconut milk, the sugar and salt on a medium-low temperature.
  • Mix the tapioca starch using a whisk. Cook for approximately 1 to 2 minutes, until it becomes thicker into the texture of pudding.
  • Take it off the stove and transfer to a glass container for it to cool. Refrigerate until the time for assembly.

ASSEMBLY

  • I like to freeze every layer at least 30 minutes prior to making the final assembly. This will keep everything cool This is not required.
  • For the shaved-ice that I shaved, I used around 4 cups of ice as well as an ice cutting machine however, you can make use of a blender that is powerful.
  • I like layering the ingredients using this method with shaved ice and Mung bean, pandan jelly, shaved-ice as well as coconut sauce. It's possible to put mini layers of ice to make it more cold and break up the hard beans, too.
Keyword beverage, che ba mau recipe, vietnamese dessert

One Response

  1. Hani July 6, 2022

Leave a Reply

Recipe Rating