Che Ba Mau Layered Vietnamese Sweet Bean Dessert

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, chilled Vietnamese dessert featuring layers of sweet mung bean paste, red beans, and pandan jelly topped with coconut milk and crushed ice. This vietnamese-inspired desserts ready in about 65 minutes layers mung beans (split, soaked and cooked), red kidney beans (cooked), leaves pandan leaves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 20 min Serves 4 Vietnamese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 1 cup soaked mung beans until soft and mash into a smooth sweet paste by stirring in 1/3 cup sugar and 1/4 tsp salt. Set aside to cool.
  2. Step 2: In a pot, combine 2 cups water, 1 tsp agar agar powder, 1/3 cup sugar, and 3 pandan leaves tied in a knot. Bring to a boil, stirring until agar agar dissolves. Pour mixture into a shallow pan and chill until set. Once firm, cut into small cubes.
  3. Step 3: In serving glasses, layer 1/4 cup mung bean paste, 1/4 cup cooked red kidney beans, and a handful of pandan jelly cubes.
  4. Step 4: Top each glass with 1/4 cup coconut milk and 1/2 cup crushed ice. Serve immediately for a refreshing sweet treat.

Equipment for this recipe

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Frequently asked questions

How long does Che Ba Mau Layered Vietnamese Sweet Bean Dessert take to make?

Total time is about 65 minutes (45 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Che Ba Mau Layered Vietnamese Sweet Bean Dessert?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Che Ba Mau Layered Vietnamese Sweet Bean Dessert?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Che Ba Mau Layered Vietnamese Sweet Bean Dessert for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Che Ba Mau Layered Vietnamese Sweet Bean Dessert?

Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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