Cherry & Dennis Helper Habitat

Vietnamese Che Ba Mau Three-Colour Dessert

越式三色甜品

Vietnamese Che Ba Mau Three-Colour Dessert — finished dish

Total time: 55 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Red beans, mung beans and pandan jelly form distinct layers under coconut milk and ice.

01

Ingredients

Main ingredients

240 g cooked red kidney beans
240 g cooked mung beans
200 g pandan jelly
400 ml coconut milk
400 g crushed ice

Light syrup

80 g sugar
120 ml water
1 pinch salt

Vietnamese Che Ba Mau Three-Colour Dessert — ingredients

02

Tools

small saucepan
fine sieve
mixing bowl
serving glasses
spoon
knife
chopping board

Vietnamese Che Ba Mau Three-Colour Dessert — tools

03

Steps

Vietnamese Che Ba Mau Three-Colour Dessert — 1. Check that red kidney beans are fully cooked and tender, then dra

Step 1

1. Check that red kidney beans are fully cooked and tender, then dra

Check that red kidney beans are fully cooked and tender, then drain.

Vietnamese Che Ba Mau Three-Colour Dessert — 2. Check mung beans are fully cooked and soft, then drain separately

Step 2

2. Check mung beans are fully cooked and soft, then drain separately

Check mung beans are fully cooked and soft, then drain separately.

Vietnamese Che Ba Mau Three-Colour Dessert — 3. Cut firm pandan jelly into small even cubes.

Step 3

3. Cut firm pandan jelly into small even cubes.

Cut firm pandan jelly into small even cubes.

Vietnamese Che Ba Mau Three-Colour Dessert — 4. Combine sugar, water and a pinch of salt in a saucepan.

Step 4

4. Combine sugar, water and a pinch of salt in a saucepan.

Combine sugar, water and a pinch of salt in a saucepan.

Vietnamese Che Ba Mau Three-Colour Dessert — 5. Heat syrup gently until sugar dissolves completely.

Step 5

5. Heat syrup gently until sugar dissolves completely.

Heat syrup gently until sugar dissolves completely.

Vietnamese Che Ba Mau Three-Colour Dessert — 6. Cool syrup to room temperature before mixing with beans.

Step 6

6. Cool syrup to room temperature before mixing with beans.

Cool syrup to room temperature before mixing with beans.

Vietnamese Che Ba Mau Three-Colour Dessert — 7. Stir half the syrup into red beans and half into mung beans.

Step 7

7. Stir half the syrup into red beans and half into mung beans.

Stir half the syrup into red beans and half into mung beans.

Vietnamese Che Ba Mau Three-Colour Dessert — 8. Warm coconut milk gently for 2 minutes without boiling it.

Step 8

8. Warm coconut milk gently for 2 minutes without boiling it.

Warm coconut milk gently for 2 minutes without boiling it.

Vietnamese Che Ba Mau Three-Colour Dessert — 9. Cool coconut milk completely so it will not melt the ice at once.

Step 9

9. Cool coconut milk completely so it will not melt the ice at once.

Cool coconut milk completely so it will not melt the ice at once.

Vietnamese Che Ba Mau Three-Colour Dessert — 10. Spoon red beans into the bottoms of four serving glasses.

Step 10

10. Spoon red beans into the bottoms of four serving glasses.

Spoon red beans into the bottoms of four serving glasses.

Vietnamese Che Ba Mau Three-Colour Dessert — 11. Layer mung beans and pandan jelly above the red beans.

Step 11

11. Layer mung beans and pandan jelly above the red beans.

Layer mung beans and pandan jelly above the red beans.

Vietnamese Che Ba Mau Three-Colour Dessert — 12. Top with crushed ice and coconut milk

Step 12

12. Top with crushed ice and coconut milk

Top with crushed ice and coconut milk; serve immediately with a long spoon.

Common mistakes

Raw or undercooked kidney beans are unsafe; use fully cooked beans only.
Hot coconut milk melts the ice and blurs the layers.
Overly sweet syrup hides the bean and pandan flavours.

Tips

Use fully cooked beans and prepared pandan jelly. The 55-minute total includes cooling the syrup and coconut milk separately.