Chè Ba Màu - Vietnamese Three-Color Layered Dessert

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

A refreshing and colorful Vietnamese dessert made with layers of sweetened beans, jelly, and coconut milk served over crushed ice. This vietnamese-inspired desserts ready in about 60 minutes layers cooked and sweetened red kidney beans, cooked and sweetened mung beans, cubed 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.

Prep: 30 min Cook: 30 min Serves 4 Vietnamese cuisine 200 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 60 minutes (30 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 Layered 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 Layered 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 Layered 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 Layered 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.

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