Vietnamese Three-Color Coconut Dessert — Chè Ba Màu
Vietnamese three-colour dessert drink from Saigon, layered mung bean, red azuki bean, and pandan jelly served over crushed ice with a pour of coconut cream.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 60g split mung beans in cold water 1 hour, drain. Drain 120g tinned azuki beans. Whisk 2 tsp agar-agar with 360ml water until no clumps remain. Have 160ml coconut cream, 300g crushed ice, 1 tsp toasted sesame seeds ready.
Simmer
Combine drained mung beans with just enough water to cover in a small pan. Simmer over medium-low heat 20 minutes, stirring often, until very soft. Mash with a fork, stir in 2 tbsp sugar and a pinch of salt. Cool to room temperature.
Saute
Warm drained azuki beans in a small pan with 2 tbsp sugar and 1/4 cup water over medium heat 3 minutes, stirring gently, until glossy and coated. Cool to room temperature.
Boil
Pour agar-agar mixture into a small pan. Bring to a full boil over medium heat, whisking constantly, and boil 2 minutes—agar must boil to set properly. Off heat, stir in 2 tbsp sugar and 1 tsp pandan extract until dissolved. Pour into a shallow dish to 1cm depth.
Build
Cool pandan jelly at room temperature 20 minutes until firm, then cut into 1cm cubes. Warm coconut cream gently in a small pan with 2 tsp sugar and a pinch of salt over medium heat 2 minutes until steaming. Cool. Chill all four components—mung, azuki, pandan jelly, coconut cream—at least 30 minutes.
Plate
Spoon mashed mung bean into the bottom of two tall 400ml glasses. Carefully layer azuki beans next, then top with pandan jelly cubes. Divide crushed ice between glasses and pile over. Pour sweet coconut cream generously over ice, scatter with sesame seeds. Serve immediately with long spoons.
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