Chè Ba Màu Vietnamese Three-Color Dessert with Mung Beans, Red Beans, and Jelly

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

A refreshing Vietnamese sweet treat featuring layers of mung beans, red kidney beans, chewy jelly, and coconut milk served over crushed ice. This vietnamese-inspired desserts ready in about 180 minutes layers mung beans (split, hulled), red kidney beans, cooked, pandan jelly (or grass jelly), cubed 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 220 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.

Prep: 150 min Cook: 30 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup mung beans and soak in water for 2 hours. Drain and steam mung beans in a steamer basket over boiling water for 20 minutes until soft. Transfer to a bowl and mash lightly with a pinch of salt and 2 tbsp sugar, then set aside to cool.
  2. Step 2: In a saucepan, combine 1 cup coconut milk, 1/4 cup sugar, and 1/2 tsp vanilla extract. Heat gently over medium heat until sugar dissolves and coconut milk is warm but not boiling. Remove from heat and cool.
  3. Step 3: To assemble, place 2 tbsp cooked red kidney beans in the bottom of a tall glass, followed by 2 tbsp mashed mung beans, then 2 tbsp pandan or grass jelly cubes.
  4. Step 4: Add 1/2 cup crushed ice over the layered ingredients, then pour 1/4 cup cooled sweetened coconut milk on top.
  5. Step 5: Repeat layering for additional servings or make multiple glasses. Serve immediately with a spoon and straw for a refreshing dessert.

Frequently asked questions

How long does Chè Ba Màu Vietnamese Three-Color Dessert with Mung Beans, Red Beans, and Jelly take to make?

Total time is about 180 minutes (150 min prep + 30 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 with Mung Beans, Red Beans, and Jelly?

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 with Mung Beans, Red Beans, and Jelly?

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 with Mung Beans, Red Beans, and Jelly 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 with Mung Beans, Red Beans, and Jelly?

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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