Chè Ba Màu - Vietnamese Three-Color Layered Dessert

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A refreshing and colorful Vietnamese dessert made with layers of sweetened beans, jelly, and coconut milk served over crushed ice. This Vietnamese-inspired recipe, ready in about 60 minutes, layers red kidney beans, mung beans, pandan jelly 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 200 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, cooked and sweetened red kidney beans
• 1/2 cup, cooked and sweetened mung beans
• 1/2 cup, cubed pandan jelly
• 1 cup coconut milk
• 2 tbsp sweetened condensed milk
• 2 tbsp sugar
• 2 cups crushed ice
• 2, tied (for cooking mung beans) pandan leaves
• 4 cups water

Instructions

1. Step 1: Rinse 1/2 cup mung beans and soak for 2 hours. Boil in 4 cups water with 2 tied pandan leaves until soft, about 20 minutes. Drain and mix with 1 tbsp sugar while warm to sweeten.
2. Step 2: Prepare 1/2 cup cooked red kidney beans sweetened with 1 tbsp sugar.
3. Step 3: Prepare 1/2 cup pandan jelly by boiling pandan-flavored gelatin, then cooling and cutting into cubes.
4. Step 4: In a serving glass, layer 1/3 cup sweetened red kidney beans, followed by 1/3 cup mung beans, then 1/3 cup pandan jelly cubes.
5. Step 5: Mix 1 cup coconut milk with 2 tbsp sweetened condensed milk until smooth and pour over the layered ingredients.
6. Step 6: Top the dessert with 2 cups crushed ice and serve immediately for a refreshing sweet treat.