Name: Chè Ba Màu (Vietnamese Three Color Pudding)
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: For the yellow layer -; 1/2 cup dried yellow peeled mung beans -; 4 cups water, divided -; 2 tablespoons sugar -; For the green layer -; 2 cups water -; 1 tablespoon agar agar (or unflavored gelatin powder, but it won’t be vegan) -; 3 tablespoons sugar -; 1/4 teaspoon pandan flavoring -; 4 drops green food coloring (optional) -; For the coconut sauce -; 3/4 cup (6 ounces) coconut cream (do not use coconut milk) -; 3 tablespoons sugar -; 1 teaspoon tapioca starch or cornstarch -; 1/4 teaspoon salt -; For the red layer -; 1 cup (8 ounces) sweetened adzuki red bean paste -; For serving -; Crushed or shaved ice -

Chè Ba Màu (Vietnamese Three Color Pudding)

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Chè Ba Màu (Vietnamese Three Color Pudding)

1. For the yellow layer -

2. 1/2 cup dried yellow peeled mung beans -

3. 4 cups water, divided -

4. 2 tablespoons sugar -

5. For the green layer -

6. 2 cups water -

7. 1 tablespoon agar agar (or unflavored gelatin powder, but it won’t be vegan) -

8. 3 tablespoons sugar -

9. 1/4 teaspoon pandan flavoring -

10. 4 drops green food coloring (optional) -

11. For the coconut sauce -

12. 3/4 cup (6 ounces) coconut cream (do not use coconut milk) -

13. 3 tablespoons sugar -

14. 1 teaspoon tapioca starch or cornstarch -

15. 1/4 teaspoon salt -

16. For the red layer -

17. 1 cup (8 ounces) sweetened adzuki red bean paste -

18. For serving -

19. Crushed or shaved ice -

How to cook deliciously - Chè Ba Màu (Vietnamese Three Color Pudding)

1. Stage

Soak the mung beans: Soak the dried mung beans in 3 cups of water for at least 3 hours, or preferably overnight. Keep refrigerated.

2. Stage

Make the green layer: Bring 2 cups of water to a boil in a small pot over medium-high heat. Add the agar agar and 3 tablespoons sugar. Stir for 1 to 2 minutes, until dissolved. Lower heat to a simmer and mix in the pandan flavoring. If your flavoring is clear (sometimes it is green), add the optional food coloring—about 4 drops for a bright green color. Pour the pandan mixture into a container that’s at least 9 inches wide (like a quiche pan) and cool in the fridge for 1 to 2 hours or longer, similar to Jell-O, but firmer.

1. Stage. Chè Ba Màu (Vietnamese Three Color Pudding): Make the green layer: Bring 2 cups of water to a boil in a small pot over medium-high heat. Add the agar agar and 3 tablespoons sugar. Stir for 1 to 2 minutes, until dissolved. Lower heat to a simmer and mix in the pandan flavoring. If your flavoring is clear (sometimes it is green), add the optional food coloring—about 4 drops for a bright green color. Pour the pandan mixture into a container that’s at least 9 inches wide (like a quiche pan) and cool in the fridge for 1 to 2 hours or longer, similar to Jell-O, but firmer.

3. Stage

Cook the mung beans: Rinse the mung beans in a colander under running water, and add to a medium pot with 1 cup of water. Bring to a boil over medium-high heat. Once the pot is boiling, lower the heat to medium. Add 2 tablespoons sugar and allow to cook for 10 minutes, until the beans feel tender to the bite. Let cool, then mash with a fork or potato masher.

1. Stage. Chè Ba Màu (Vietnamese Three Color Pudding): Cook the mung beans: Rinse the mung beans in a colander under running water, and add to a medium pot with 1 cup of water. Bring to a boil over medium-high heat. Once the pot is boiling, lower the heat to medium. Add 2 tablespoons sugar and allow to cook for 10 minutes, until the beans feel tender to the bite. Let cool, then mash with a fork or potato masher.

4. Stage

Slice the pandan jelly: Slice the pandan jelly into thin ribbons (my preference) or 1/2-inch cubes. You can do this right in the container—no need to transfer it onto a cutting board.

1. Stage. Chè Ba Màu (Vietnamese Three Color Pudding): Slice the pandan jelly: Slice the pandan jelly into thin ribbons (my preference) or 1/2-inch cubes. You can do this right in the container—no need to transfer it onto a cutting board.

5. Stage

Make the coconut sauce: Bring the coconut cream to a boil in a small pot over medium heat. Then, add 3 tablespoons sugar, the tapioca starch, and salt. Stir vigorously for 1 to 2 minutes, until the mixture thickens. It should stick to the back of your spoon, like melted ice cream. Set aside to cool.

1. Stage. Chè Ba Màu (Vietnamese Three Color Pudding): Make the coconut sauce: Bring the coconut cream to a boil in a small pot over medium heat. Then, add 3 tablespoons sugar, the tapioca starch, and salt. Stir vigorously for 1 to 2 minutes, until the mixture thickens. It should stick to the back of your spoon, like melted ice cream. Set aside to cool.

6. Stage

Assemble the chè ba màu: You’ll build the chè ba màu in a tall clear glass. Layer in the following order: 2 tablespoons of the red bean paste, 2 tablespoons of the yellow mung bean mixture, 2 tablespoons of the green pandan jelly, and 1 cup of crushed ice. Drizzle the top of the mixture with 2 tablespoons of coconut sauce. You will have enough ingredients to assemble 4 glasses of chè ba màu. You can be flexible with this assembling, adding more or less of the ingredients to adjust the ratio to your taste. I like a pretty balanced mixture, but some people might use less of the sweet bean paste and more of the pandan jelly. You can also adjust your ice, based on preference. Serve with a tall spoon and a straw. Mix the servings or eat each layer separately. Ingredients can be refrigerated for up to one week. Love the recipe? Leave us stars and a comment below!