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

Vietnamese Chè Ba Màu (Three-Color Dessert)

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