Foods AdventuresRecipes from around the world

Asia

Vietnamese Chè Ba Màu (Three-Color Dessert)

By ·

Jump to recipe ↓
A colorful Vietnamese three-color dessert layered with beans, pandan jelly, coconut milk, and crushed ice.
Jump to Recipe Print Recipe

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.

Close-up of Vietnamese three-color dessert with red beans, mung beans, pandan jelly, coconut milk, and ice.

Recipe Notes

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

A colorful Vietnamese three-color dessert layered with beans, pandan jelly, coconut milk, and crushed ice.

Vietnamese Chè Ba Màu (Three-Color Dessert)

No ratings yet
A refreshing Vietnamese layered dessert with sweet beans, pandan jelly, coconut milk, and crushed ice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 glasses
Course: Dessert
Cuisine: Vietnamese
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Cook the Beans:
  1. Soak the mung beans, red beans, and black-eyed peas separately for at least 2 hours. Drain.
  2. 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:
  1. Cook the tapioca pearls in boiling water until translucent. Rinse and drain.
  2. Whisk coconut milk, remaining sugar, tapioca starch, and pandan extract in a saucepan. Heat gently until slightly thickened, then chill.
Layer and Serve:
  1. Layer beans, tapioca pearls, and pandan jelly in four clear glasses.
  2. Top with crushed ice and coconut sauce. Serve immediately, with spoons for stirring.

Nutrition

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

Notes

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

Keep exploring

All recipes →