Vietnamese
Chè ba màu
Chè ba màu is a layered Vietnamese sweet with tender red beans, creamy mung bean paste, pandan agar jelly, coconut milk, and crushed ice. Each spoonful is cool, fragrant, and gently sweet.
Ingredients
- Dried red beans1/3 cup
- Peeled split mung beans1/3 cup
- Granulated sugar1/2 cup, divided
- Salt1/4 tsp, divided
- Pandan leaves6 leaves
- Water3 cups, divided
- Agar-agar powder1 tsp
- Coconut milk3/4 cup
- Tapioca starch1 tsp
- Crushed ice1 1/2 cups
Method
- Rinse the red beans, cover with plenty of water, and soak overnight.
- Rinse the mung beans and soak in water for 2 hours, then drain.
- Drain the red beans, place them in a small pot with 2 cups fresh water, and simmer for 35 to 45 minutes until tender but not falling apart.
- Stir 3 tablespoons sugar and a small pinch of salt into the cooked red beans, simmer for 5 minutes, then let them cool in their syrup.
- Steam the drained mung beans for 18 to 20 minutes until soft, then mash while warm with 2 tablespoons sugar and a small pinch of salt until thick and smooth.
- Blend the pandan leaves with 1 cup water, strain through a fine sieve or cloth, and measure 1 cup pandan liquid.
- Whisk the agar-agar powder with 2 tablespoons sugar in a small saucepan, add the pandan liquid, and bring to a gentle boil while stirring for 2 to 3 minutes until fully dissolved.
- Pour the pandan agar into a shallow dish, let it set completely, then cut into thin strips or small cubes.
- In a small saucepan, warm the coconut milk with 1 tablespoon sugar and the remaining pinch of salt.
- Mix the tapioca starch with 1 tablespoon water, stir it into the coconut milk, and simmer for 1 minute until lightly thickened; let cool.
- To serve, layer the red beans with a little syrup in two tall glasses, add the mung bean paste, pandan jelly, crushed ice, and coconut sauce.
- Serve with long spoons and mix gently before eating so the beans, jelly, ice, and coconut milk come together.
Common questions
Can I substitute canned beans for the dried red beans and mung beans in chè ba màu?
Yes. Use canned red beans if drained well, but the flavor is softer and sweeter. For mung beans, canned is less ideal; dried split mung beans give the best thick, smooth mash and hold their texture better.
How long does chè ba màu take from start to finish?
Plan ahead for soaking time: red beans overnight and mung beans about 2 hours. Active cooking is roughly 1.5 to 2 hours, plus cooling and chilling time for the pandan agar before assembling.
What are the most common mistakes when making chè ba màu?
Undercooking the beans is the biggest issue. Red beans should be tender but intact, and mung beans must be fully soft before mashing. Also avoid boiling the agar too briefly, or it may not set properly.
How should I store chè ba màu, and how long does it keep?
Store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the ice separate until serving. If assembled with ice too early, the layers dilute and the agar can soften.
What is the best way to serve chè ba màu for good texture?
Chill the beans and pandan agar first, then spoon them into glasses or bowls with coconut milk and crushed ice right before serving. This keeps the layers distinct and the dessert cold, creamy, and refreshing.