Chè Ba Màu (Three-Color Vietnamese Sweet Dessert)

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A refreshing layered Vietnamese dessert combining sweetened mung beans, red kidney beans, green jelly, and coconut milk served over crushed ice. This Vietnamese-inspired recipe, ready in about 60 minutes, layers mung beans (split yellow), red kidney beans, green 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 180 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.

Ingredients

• 1/2 cup mung beans (split yellow)
• 1/2 cup, cooked and drained red kidney beans
• 1/2 cup green jelly cubes
• 1 cup coconut milk
• 2 tbsp sweetened condensed milk
• 3 cups water
• 1/4 cup, crushed rock sugar
• 2 cups crushed ice

Instructions

1. Step 1: Rinse 1/2 cup mung beans and soak in water for 2 hours. Drain and simmer in 2 cups water over medium heat for 30 minutes until soft but intact, adding 1/8 cup crushed rock sugar halfway through cooking.
2. Step 2: In a small saucepan, warm 1 cup coconut milk with 2 tbsp sweetened condensed milk over low heat until combined and warm, stirring frequently.
3. Step 3: To assemble, in 4 dessert glasses, layer cooked mung beans, 1/2 cup cooked red kidney beans, and 1/2 cup green jelly cubes.
4. Step 4: Add 1/2 cup crushed ice to each glass and pour 1/4 cup of the sweetened coconut milk over the top.
5. Step 5: Serve immediately for a cool, sweet, and colorful treat.