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Vietnamese Three-Color Dessert

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

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.

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 (optional)
Instructions
    Bean Preparation:
  1. 1
    Rinse the red beans and mung beans separately under cold water.
  2. 2
    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.
  3. 3
    Once soft, drain any excess water and stir in half of the sugar (75g) to each pot. Set aside to cool.
    4. Jelly Preparation:
  4. 4
    In a small saucepan, dissolve the agar-agar jelly powder in 500ml (about 2 cups) of water.
  5. 5
    Add the remaining sugar (75g) and green food coloring (if using).
  6. 6
    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.
  7. 7
    Once set, cut the jelly into small cubes.
    8. Assembling:
  8. 8
    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.
  9. 9
    Add a generous amount of crushed ice on top.
    10. Serving:
  10. 10
    Pour the sweetened coconut milk over the top of the desert, allowing it to seep through the layers.
  11. 11
    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
Read it online: https://maricelskitchen.com/recipe/vietnamese-three-color-dessert/