Vietnamese 30 min

Vietnamese Che Ba Mau (Three-Color Dessert)

Name: Vietnamese Che Ba Mau (Three-Color Dessert)
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 cup dried mung beans, soaked 2 hours; 1 cup red azuki beans, soaked overnight; 1 cup pandan jelly (agar agar with pandan extract, cut into cubes); 3/4 cup sugar (for each bean layer); 1 can (13.5 oz) coconut milk; 3 tablespoons sugar (for coconut milk sauce); Pinch of salt; Crushed ice; Pandan extract for flavoring (optional)

veganvegetariandairy-freegluten-free

Ingredientsfor 2

320

Cal

Protein

62g

Carbs

Fat

11 cup dried mung beans, soaked 2 hours
21 cup red azuki beans, soaked overnight
31 cup pandan jelly (agar agar with pandan extract, cut into cubes)
43/4 cup sugar (for each bean layer)
51 can (13.5 oz) coconut milk
63 tablespoons sugar (for coconut milk sauce)
7Pinch of salt
8Crushed ice
9Pandan extract for flavoring (optional)

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Instructions

1
Cook azuki beans: drain soaked beans, cover with fresh water, boil 45 minutes until tender. Add 3/4 cup sugar and salt, cook 10 more minutes until beans are slightly sweet and syrupy. Cool.
2
Cook mung beans: drain soaked beans, steam or boil 20 minutes until tender. Mix with 1/4 cup sugar and mash lightly — they should be partially mashed but not a paste. The mung beans become the yellow-green layer.
3
Make pandan jelly: dissolve 1 teaspoon agar agar powder in 1.5 cups water with a few drops of pandan extract and 3 tablespoons sugar. Bring to a boil, pour into a flat container, and refrigerate until set. Cut into small cubes.
4
Make coconut cream topping: heat coconut milk with sugar and a pinch of salt until sugar dissolves. Cool to room temperature.
5
To assemble: fill a tall glass with crushed ice. Layer red azuki beans, mung bean paste, and green pandan jelly cubes. Pour coconut cream over the top. Serve immediately with a long spoon — the fun is mixing the colors and textures together.