Che Ba Mau Three-Color Vietnamese Dessert with Mung Bean, Red Beans, and Jelly

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing layered Vietnamese dessert featuring sweet mung beans, red kidney beans, pandan jelly, and coconut milk over crushed ice. This Vietnamese-inspired recipe, ready in about 55 minutes, layers mung beans, red kidney beans, pandan jelly cubes 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: 30 min Cook: 25 min Serves 4 Vietnamese cuisine 250 cal/serving

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Ingredients

1/2 cup, soaked and cooked until soft mung beans
1/2 cup, cooked and sweetened with 2 tbsp sugar red kidney beans
1 cup (store-bought or homemade) pandan jelly cubes
1 cup coconut milk
2 tbsp sweetened condensed milk
2 cups crushed ice
2 tbsp granulated sugar
1/4 cup water

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Instructions

Step 1: Prepare sweetened mung beans by cooking 1/2 cup soaked mung beans until very soft, then mash lightly and mix with 1 tbsp granulated sugar.
Step 2: For sweetened red kidney beans, simmer 1/2 cup cooked beans in 2 tbsp granulated sugar and 1/4 cup water over low heat until syrup thickens, about 10 minutes.
Step 3: In serving glasses, layer 2 tbsp mung bean mixture at the bottom, followed by 2 tbsp sweetened red beans, then 1/4 cup pandan jelly cubes.
Step 4: Fill each glass with 1/2 cup crushed ice.
Step 5: In a small bowl, whisk together 1 cup coconut milk and 2 tbsp sweetened condensed milk until smooth.
Step 6: Pour about 1/4 cup of the coconut milk mixture over the ice in each glass.
Step 7: Serve immediately with a spoon, stirring the layers together as you eat for a refreshing balance of sweet and creamy textures.