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
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
- 7 oz coconut cream (Savoy brand)
- 1/3 1 tsp salt
- 2 Tbsp sugar
- 1/2 tsp cornstarch or tapioca
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.