Vietnamese Three Color Pudding (Chè Ba Màu) Recipe
Chè Ba Màu, or Vietnamese Three Color Pudding, is a refreshing and colorful dessert made from layers of sweetened mung beans, pandan jelly, and red bean paste, topped with crushed ice and a rich coconut sauce. This vibrant treat offers a delightful combination of textures and flavors, making it a perfect sweet ending on a warm day.
- Prep Time: 10 minutes soaking time excluded (overnight soak recommended)
- Cook Time: 30 minutes
- Total Time: Approximately 4 hours including chilling and soaking times
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
Scale
Yellow Layer
- 1/2 cup dried yellow peeled mung beans
- 4 cups water, divided
- 2 tablespoons sugar
Green Layer
- 2 cups water
- 1 tablespoon agar agar (or unflavored gelatin powder)
- 3 tablespoons sugar
- 1/4 teaspoon pandan flavoring
- 4 drops green food coloring (optional)
Coconut Sauce
- 3/4 cup (6 ounces) coconut cream (Do not use coconut milk)
- 3 tablespoons sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
Red Layer
- 1 cup (8 ounces) sweetened adzuki red bean paste
For Serving
- Crushed or shaved ice
Instructions
- Soak the mung beans: One day before serving, soak the dried mung beans in 3 cups of water for at least 3 hours or preferably overnight in the refrigerator to soften them thoroughly.
- Make the green layer: Bring 2 cups of water to a boil over medium-high heat in a small pot. Add agar agar and 3 tablespoons sugar, stirring for 1 to 2 minutes until fully dissolved. Reduce heat to a simmer, mix in pandan flavoring, and add green food coloring if desired. Pour the mixture into a shallow container and refrigerate for 1 to 2 hours or until set firm like jelly.
- Cook the mung beans: On serving day, rinse soaked mung beans under cold running water and place them in a medium pot with 1 cup of water. Bring to a boil over medium-high heat, then lower heat to medium. Stir in 2 tablespoons sugar and let simmer for 10 minutes until the beans are tender but still hold shape. Cool slightly, then mash the beans with a fork or potato masher.
- Slice the pandan jelly: Remove the pandan jelly from the refrigerator and cut into thin ribbons or 1/2-inch cubes directly in the container without needing to transfer.
- Make the coconut sauce: In a small pot over medium heat, bring the coconut cream to a boil. Stir in 3 tablespoons sugar, 1 teaspoon cornstarch, and 1/4 teaspoon salt and cook vigorously for 1 to 2 minutes until the sauce thickens and coats the back of a spoon.
- Assemble the chè ba màu: In tall clear glasses, layer 2 tablespoons of red bean paste, 2 tablespoons of mashed mung beans, 2 tablespoons of pandan jelly, and 1 cup of crushed ice. Drizzle 2 tablespoons of the coconut sauce on top. Repeat to make 4 servings in total. Serve with a tall spoon and straw, allowing each person to mix or enjoy layers separately as desired.
Notes
- Use coconut cream for the sauce to ensure a rich and creamy texture; do not substitute with coconut milk.
- Agar agar keeps the green layer vegan-friendly, but gelatin can be used if not needed.
- The dessert ingredients can be refrigerated for up to one week.
- Adjust the amount of each layer and ice to suit personal taste preferences.
- Pandan flavoring adds a distinctive aroma; green food coloring is optional for vibrant appearance.
Keywords: Chè Ba Màu, Vietnamese dessert, three color pudding, mung beans, pandan jelly, coconut sauce, adzuki beans, vegan dessert
