Che Ba Mau Recipe
Che Ba Mau also known as Vietnamese three color dessert is a popular Vietnamese dessert. Made with 3 vibrant layers and topped with coconut sauce and shaved ice, it is the perfect indulgent cool treat for a hot sunny day.
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Servings: 6
Calories: 330kcal
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Ingredients
Red Layer
Yellow Mung Bean Layer
- ½ cup split peeled mung beans cleaned and rinsed, soak with one 1 cm or ¼ inch of water over and place in fridge overnight
- ½ cup water
- 4 tablespoons sugar
Pandan Green Jelly Layer
- 1 tablespoon Agar-Agar
- ½ teaspoon pandan extract
- 3 tablespoons Sugar
- 4 cups water
Coconut Sauce
- 4 oz Coconut Cream 150ml
- 1 tablespoon Tapioca starch
- ¼ teaspoon salt
- ¼ cup sugar
Other
- 4 cups shaved ice
Instructions
Red Bean Layer
- Open the can of sweetened red beans and transfer into a dish. Set aside.
- If you are using red kidney beans, open the can and then drain and rinse the beans under cold water. Place in a dish.
- In a small pan, add 1 ½ cups of water and bring it to a boil. Once boiled, add ½ cup of sugar and stir for about 3 minutes until sugar dissolves
- Add the beans to the sugar mixture and mix well
- Set aside and let the red beans and sugar mix until the dessert is ready to be assembled.
Yellow Mung Bean Layer
- Rinse ½ cup of mung bean under cold running water.
- Place the mung beans in a container and soak with about 1 cm or ¼ inch of water over.
- Soak the mung beans for a minimum of four hours though overnight is recommended
- After soaking, cook the mung beans in ½ cup of water until they turn mushy
- Add 4 Tablespoons of sugar and cook on low heat for about 15 minutes.
- Place in a bowl and set aside until ready to assemble the dessert
Pandan Green Jelly Layer
- In a saucepan, add Agar Agar to 4 cups of water and bring it to a boil
- Mix thoroughly until the Agar Agar powder dissolves.
- When the water comes to a boil, add 3 Tablespoons of sugar and cook on low heat for 3 minutes
- Turn off the heat and add ½ teaspoon of pandan paste.
- Mix until the liquid turns green.
- Pour the pandan jelly mixture into a dish and let it cool on the counter for about 1 hour.
- Once cool, place the dish in fridge and refrigerate for about 4 hours until the mixture is firm
- After the green pandan jelly is set, it should be firm and easy to remove.
- Cut the jelly into thin strips or shreds. You can also cut it into small bite-sized squares.
- Refrigerate until you are ready to assemble the che ba mau dessert
Coconut Sauce
- In a small pan, over medium heat, mix coconut cream, sugar, and salt
- Add 1 Tablespoon of tapioca starch mixing carefully with a whisk.
- Cook for about two minutes until the mixture thickens
- Remove from the heat and place in a glass bowl to cool.
- When cool, place the coconut sauce in the refrigerator until you are ready to assemble the che ba mau Vietnamese dessert
Assembling the Vietnamese Three Color Dessert
- Pull everything out of the refrigerator and place on the counter
- Make shaved ice by blending ice cubes in a blender
- In a tall glass, add some crushed ice to the bottom. Then add 2 -3 tablespoons of sweetened red beans
- Add the next layer of 1 - 2 tablespoons of mashed mung beans
- Next, add 2- 3 tablespoons of green pandan jelly. Fill out your glass with 2-3 tablespoons of crushed ice
- Finally, top the dessert with a heaping spoon of coconut sauce
- Serve cold and enjoy before the ice melts
- Place any remaining items in the refrigerator and enjoy within the week
[adthrive-in-post-video-player video-id="65D2LVuE" upload-date="2020-07-20T00:00:00.000Z" name="Che Ba Mau Recipe" description="Che Ba Mau is a refreshing and eye-catching Vietnamese dessert. Also known as Vietnamese three color dessert, this popular Che dessert has 3 vibrant layers.
One layer of red beans, another layer of mung beans and a final layer of green pandan jelly topped with coconut sauce and shaved ice.
Vibrant with amazing textures, Che Ba Mau is the perfect indulgent cool treat for a hot sunny day.
We discovered Che Ba Mau in Hanoi, Vietnam, one night after dinner. Joining the locals to a popular street vendor, we tasted che ba mau served in a tall glass mug.
While the che ba mau recipe is fairly easy to make, there are a few steps that require soaking and waiting. This is the case for the yellow mung beans and pandan jelly layers.
In this che ba mau recipe, we make the mung evans and pandan jelly layers from scratch. We use sweetened canned red beans and also provide instructions using kidney beans.
This is Claire and Rosemary from Authentic Food Quest bringing you travel inspired recipes to taste the world at home.
Thank you for watching." player-type="default" override-embed="default"]
Notes
Feel free to adjust the amount of sugar used in this recipe.
Nutrition
Serving: 1 | Calories: 330kcal | Carbohydrates: 58g | Protein: 11g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 103mg | Potassium: 591mg | Fiber: 9g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 4mg
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