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

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

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