Chè Ba Màu Three-Color Vietnamese Sweet Dessert
A layered Vietnamese dessert featuring sweet mung beans, red kidney beans, and pandan jelly topped with coconut milk and crushed ice. This vietnamese-inspired desserts ready in about 80 minutes layers mung beans, soaked and cooked, red kidney beans, soaked and 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.
Ingredients
- 1/2 cup mung beans, soaked and cooked
- 1/2 cup red kidney beans, soaked and cooked
- 4 leaves pandan leaves
- 1 tbsp agar agar powder
- 3/4 cup sugar
- 3 cups water
- 1 cup coconut milk
- 2 cups crushed ice
- 1/4 tsp salt
Instructions
- Step 1: To prepare pandan jelly, bring 2 cups water to a boil with 4 pandan leaves tied in a knot; remove pandan leaves and stir in 1 tbsp agar agar powder and 1/4 cup sugar; simmer until agar dissolves completely, then pour into a shallow pan and chill until set; once firm, cut jelly into 1/2-inch cubes.
- Step 2: In separate bowls, cook 1/2 cup soaked mung beans and 1/2 cup soaked red kidney beans until tender but not mushy; drain and mix each with 1/4 cup sugar and a pinch of salt to sweeten.
- Step 3: To assemble, layer 1/4 cup mung beans at the bottom of serving glasses, followed by 1/4 cup red kidney beans, then 1/4 cup pandan jelly cubes.
- Step 4: Add 1/4 cup crushed ice on top, then drizzle 1/4 cup coconut milk over each glass; serve immediately for a refreshing and colorful dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chè Ba Màu Three-Color Vietnamese Sweet Dessert take to make?
Total time is about 80 minutes (60 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 Chè Ba Màu Three-Color Vietnamese Sweet 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 Chè Ba Màu Three-Color Vietnamese Sweet 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 Chè Ba Màu Three-Color Vietnamese Sweet 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 Chè Ba Màu Three-Color Vietnamese Sweet 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.
