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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing layered Vietnamese dessert featuring sweet mung beans, red beans, pandan jelly, and coconut milk over crushed ice. This vietnamese-inspired desserts 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.

Prep: 20 min Serves 2 Vietnamese cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Che Ba Mau Three-Color Vietnamese Sweet Bean and Jelly Dessert take to make?

Total time is about 20 minutes (20 min prep + 0 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 Three-Color Vietnamese Sweet Bean and Jelly 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 Three-Color Vietnamese Sweet Bean and Jelly 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 Three-Color Vietnamese Sweet Bean and Jelly Dessert for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Three-Color Vietnamese Sweet Bean and Jelly 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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