Vietnamese Chè Ba Màu (Three-Color Dessert)

Chè ba màu, or Vietnamese three-color dessert, is a refreshing layered treat made with sweet beans, pandan jelly, coconut milk, and ice.

The components can be prepared ahead, then layered in clear glasses just before serving so the colors stay distinct and inviting.

Chill every component thoroughly and add crushed ice last for the cleanest layers and coolest texture.

Serving Suggestions

Serve in tall clear glasses with long spoons, and stir at the table so the coconut milk coats every layer.

Recipe Notes

Cooked beans and jelly keep refrigerated for up to three days. Assemble only as much as you plan to serve.

Vietnamese Chè Ba Màu (Three-Color Dessert)

A refreshing Vietnamese layered dessert with sweet beans, pandan jelly, coconut milk, and crushed ice.

Servings 4 glasses

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

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Equipment

• Three saucepans
• Fine-mesh strainer
• Tall serving glasses
• Small knife
• Mixing bowl

Ingredients

 

US CustomaryMetric

 

1x2x3x

Sweet Layers

• 1/2 cup dried mung beans split and hulled
• 1/2 cup dried red beans
• 1/2 cup black-eyed peas
• 1/2 cup granulated sugar divided
• 1/4 cup small tapioca pearls
• 1 cup pandan jelly cut into cubes

Coconut Sauce and Serving

• 1 cup coconut milk full-fat
• 1/4 cup granulated sugar
• 1 tbsp tapioca starch
• 2 cups crushed ice
• 1 tsp pandan extract optional

Instructions

 

Cook the Beans:

• Soak the mung beans, red beans, and black-eyed peas separately for at least 2 hours. Drain.
• Simmer each bean separately in fresh water until tender. Drain well, toss each with a little of the divided sugar, and chill.

Make the Sauce:

• Cook the tapioca pearls in boiling water until translucent. Rinse and drain.
• Whisk coconut milk, remaining sugar, tapioca starch, and pandan extract in a saucepan. Heat gently until slightly thickened, then chill.

Layer and Serve:

• Layer beans, tapioca pearls, and pandan jelly in four clear glasses.
• Top with crushed ice and coconut sauce. Serve immediately, with spoons for stirring.

Notes

• Keep the coconut sauce below a simmer so it does not split.
• Canned pandan jelly works well when fresh jelly is not available.

Nutrition

Calories: 390kcalCarbohydrates: 74gProtein: 8gFat: 10gSaturated Fat: 8gSodium: 55mgFiber: 8gSugar: 39g

Calories: 390kcal

Course: Dessert

Cuisine: Vietnamese

Keyword: Che Ba Mau, Three-Color Dessert, Vietnamese Dessert