Name: Vietnamese Three-Color Dessert
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 cup red beans; 1/2 cup mung beans, peeled; 1 tablespoon agar-agar jelly powder; 3/4 cup coconut milk; 3/4 cup sugar; 2 cups crushed ice; Green food coloring

Vietnamese Three-Color Dessert

Chè ba màu, or Vietnamese three-color dessert, is a refreshing treat that highlights the contrast of textures and flavors in its layers. Sweetened beans, vibrant jelly, and creamy coconut milk are served over crushed ice, creating a light yet satisfying dessert. While reminiscent of Filipino halo-halo, chè ba màu offers a simpler, more focused experience, allowing each ingredient to stand out. This classic Vietnamese dessert is perfect for sharing and brings a touch of vibrant tradition to your table.

Author: Maricel Cooking Method: Boiling, Raw Cuisine: Vietnamese Courses: Desserts

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Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins Difficulty: Beginner Servings: 4 Best Season: Summer, Spring, Suitable throughout the year

Ingredients

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¹⁄₂ cup red beans

¹⁄₂ cup mung beans, peeled

1 tablespoon agar-agar jelly powder

³⁄₄ cup coconut milk

³⁄₄ cup sugar

2 cups crushed ice

Green food coloring (optional)

Instructions

Bean Preparation:

Rinse the red beans and mung beans separately under cold water.
In two separate pots, cook the red beans and mung beans with enough water to cover them. Simmer each on low heat until they become soft, about 30-40 minutes.
Once soft, drain any excess water and stir in half of the sugar (75g) to each pot. Set aside to cool.

Jelly Preparation:

In a small saucepan, dissolve the agar-agar jelly powder in 500ml (about 2 cups) of water.
Add the remaining sugar (75g) and green food coloring (if using).
Bring the mixture to a boil, stirring continuously, then pour into a shallow tray. Allow it to cool and set, which should take about 30 minutes.
Once set, cut the jelly into small cubes.

Assembling:

In a tall glass, layer the dessert starting with the sweetened red beans at the bottom, followed by the mung beans, and then the jelly cubes.
Add a generous amount of crushed ice on top.

Serving:

Pour the sweetened coconut milk over the top of the desert, allowing it to seep through the layers.
Serve immediately with a spoon.

Maricel's Tips

If you want to elevate the flavors, you can infuse the coconut milk with a pandan leaf while heating it. Just remember to remove the leaf before serving.
Feel free to experiment with different types of beans or add a drizzle of condensed milk for extra sweetness. This dessert is incredibly versatile and can be adapted to your taste!

Keywords: chè ba màu recipe, Vietnamese three-color dessert, sweetened beans dessert, coconut milk jelly, layered Vietnamese dessert, crushed ice dessert, traditional chè ba màu, refreshing summer dessert, light Vietnamese dessert, easy three-color dessert recipe

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Vietnamese Three-Color Dessert