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Che Ba Mau (Three Colour Dessert)

Total Time 30 minutes
Servings: 4 4–6 servings
Course: Dessert
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

  • 200 g split mung beans soaked overnight
  • 200 g red kidney beans or red azuki beans canned or cooked
  • 150 g green pandan jelly agar-agar with pandan extract
  • 100 g caster sugar
  • 400 ml coconut milk
  • 100 ml evaporated milk
  • 2 tbsp sugar
  • 1 tbsp cornflour
  • Crushed ice

Method
 

  1. Cook the soaked mung beans with 50 g sugar and enough water until very soft and beginning to thicken. Cool.
  2. Sweeten the red beans with 50 g sugar. Simmer briefly and cool.
  3. Make the pandan jelly: dissolve agar-agar in water with pandan extract or green food colouring. Pour into a shallow tray and cool until set, then cut into small cubes.
  4. Make the coconut sauce: heat coconut milk with evaporated milk and sugar. Dissolve cornflour in a little cold water, add to the sauce and stir until just thickened. Cool.
  5. To assemble: layer crushed ice in tall glasses. Add the mung beans, red beans and pandan jelly in colourful layers.
  6. Drizzle the sweetened coconut sauce generously over the top. Serve immediately with a long spoon.

Notes

Source: Classic Vietnamese recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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