Chè Ba Màu Vietnamese Three-Color Dessert

By · Reviewed by AislePrompt Editorial · ·

A refreshing layered Vietnamese dessert combining sweetened mung beans, red beans, green jelly, and coconut milk served over crushed ice. This vietnamese-inspired desserts ready in about 80 minutes layers mung beans (split, hulled), red adzuki beans, coconut milk 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 280 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.

★ 4.3 (75 ratings) Prep: 20 min Cook: 60 min Serves 4 Vietnamese cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Rinse 1/2 cup mung beans and soak in water for 2 hours. Drain and place in a pot with 2 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer for 20 minutes until soft but not mushy. Add 2 tablespoons granulated sugar and stir gently, cooking 5 minutes more. Set aside to cool.
  2. Step 2: Rinse 1/2 cup red adzuki beans and soak for 4 hours or overnight. Drain and place in a separate pot with 2 cups water. Bring to a boil, then simmer for 40 minutes until tender. Add 3 tablespoons sugar and cook 5 minutes more. Drain and cool.
  3. Step 3: In a small saucepan, gently warm 1 cup coconut milk with 1/4 cup sweetened condensed milk, stirring until combined and smooth. Remove from heat and let cool.
  4. Step 4: To serve, layer in tall glasses: 1/4 cup mung beans, 1/4 cup red beans, and 1/4 cup pandan jelly cubes over 1/2 cup crushed ice. Drizzle 1/4 cup of the sweetened coconut milk over each glass.
  5. Step 5: Stir gently before eating to enjoy the combination of textures and flavors in this refreshing traditional Vietnamese dessert.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Chè Ba Màu Vietnamese Three-Color Dessert take to make?

Total time is about 80 minutes (20 min prep + 60 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 Vietnamese Three-Color 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 Vietnamese Three-Color 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 Vietnamese Three-Color 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 Vietnamese Three-Color 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.

Related recipes