Chè Ba Màu

Nutrition · per serving

Steps

1. 1

   Rinse the split yellow mung beans under cold water until the water runs mostly clear. Put them in a small saucepan with the water and bring to a gentle boil. Lower the heat and simmer for 12-15 minutes, stirring once or twice near the end, until the beans are soft and fluffy and most of the water is absorbed. They should mash easily but not be soupy.

   60 g split yellow mung beans300 ml water
2. 2

   While the mung beans cook, combine the coconut milk, sugar, salt, and pandan leaf in another small saucepan. Heat over medium-low for 3-4 minutes, stirring until the sugar dissolves fully. Do not let it boil hard or the coconut milk can split. Remove from the heat and discard the pandan leaf.

   200 ml coconut milk50 g sugar1 pinch salt1 leaf pandan leaf, knotted
3. 3

   Check the mung beans: if they are tender and dry enough to hold softly on a spoon, take them off the heat. If there is excess water, cook 1-2 minutes more. Let them cool for about 5 minutes so the layers stay distinct when assembled.

4. 4

   Prepare the serving glasses or bowls. Divide the red kidney beans between 2 servings, then add the green jelly noodles, then spoon the warm or room-temperature mung beans on top. Keeping the layers separate gives the classic three-color look.

   120 g cooked red kidney beans, drained100 g green jelly noodles (lod chong or pandan jelly), drained60 g split yellow mung beans
5. 5

   Top each serving with crushed ice, then pour over the sweet pandan coconut milk. Serve immediately with a long spoon so everything can be mixed together just before eating.

   200 g crushed ice200 ml coconut milk

Origin & History

Chè Ba Màu, literally 'three-color sweet soup,' is a popular Vietnamese dessert drink made from layered beans, jelly, coconut milk, and ice. It is commonly sold by street vendors and in dessert shops, especially in warm weather, and is loved for its contrast of creamy, chewy, and soft textures.