Che Ba Mau Three-Color Vietnamese Sweet Bean and Jelly Dessert

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A refreshing layered Vietnamese dessert featuring sweet mung beans, red beans, pandan jelly, and coconut milk over crushed ice. This Vietnamese-inspired recipe, ready in about 20 minutes, layers cooked mung beans, cooked 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 320 calories and feeds 2, 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.

Ingredients

• 1 cup cooked mung beans
• 1 cup cooked red kidney beans
• 1 cup pandan jelly cubes
• 1/2 cup shredded coconut
• 1 cup coconut milk
• 1/2 cup palm sugar syrup
• 2 cups crushed ice

Instructions

1. Step 1: In a tall glass or dessert bowl, layer 1/3 cup cooked mung beans evenly at the bottom.
2. Step 2: Add 1/3 cup cooked red kidney beans on top of the mung beans, followed by 1/3 cup pandan jelly cubes to create distinct colorful layers.
3. Step 3: Add 1/2 cup shredded coconut evenly over the top layer.
4. Step 4: Pour 1 cup coconut milk mixed with 1/2 cup palm sugar syrup gently over the layered ingredients until it almost reaches the top.
5. Step 5: Add 2 cups crushed ice on top to chill and slightly dilute the sweetness, leaving a refreshing texture.
6. Step 6: Serve immediately, stirring lightly before eating to combine the sweet beans, jelly, and creamy coconut milk.