🍧 Chè ba màu (three-colour dessert)

Name: Chè ba màu (three-colour dessert)
Total time: 90 min
Yield: 4
Cuisine: Vietnam
Ingredients: 150 g red beans, soaked overnight; 100 g split mung beans, soaked for 2 hours; 100 g sugar; 10 g gelatin powder; 300 ml pandan juice (blended pandan leaves and water, strained); 250 ml coconut milk with a pinch of salt; Crushed ice

Origin: Vietnam

315kcal

per serving · 300 g

105kcal

per 100 g

6 gProtein2 g / 100 g

9 gFat3 g / 100 g

54 gCarbs18 g / 100 g

Chè ba màu, 'three-colour dessert', is a layered Vietnamese drink-dessert served in a tall glass: sweet red beans, mashed mung beans and green pandan jelly, topped with crushed ice and coconut milk. Stirred together it is cold, creamy and chewy at once. It is especially popular on hot days and sold by street vendors and dessert shops.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Pork — checkbecause of: jelly

Not vegetarianbecause of: jelly

Not veganbecause of: jelly

Not keto18 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beanscoconut milkjellyicepandan

Recipe

4 servings90 min

Ingredients

150 g red beans, soaked overnight
100 g split mung beans, soaked for 2 hours
100 g sugar
10 g gelatin powder
300 ml pandan juice (blended pandan leaves and water, strained)
250 ml coconut milk with a pinch of salt
Crushed ice

Method

Simmer the red beans in water for about 1 hour until soft, then stir in 40 g sugar.
Simmer the mung beans until soft, mash with 30 g sugar into a thick paste.
Heat the pandan juice with the remaining sugar, dissolve the gelatin in it, set in a tray in the fridge and cut into strips.
Layer red beans, mung bean paste and pandan jelly in tall glasses.
Top with crushed ice and coconut milk and stir before eating.

How to make it lighter

Halve the sugar in the beans and let the coconut milk add the sweetness.
Use light coconut milk and more crushed ice.
Make a smaller glass — the beans make it filling.

History

Chè ba màu is one of the best-known members of the Vietnamese chè family and is closely linked with southern Vietnam. It is also loved in Vietnamese communities abroad, where it is often sold as 'rainbow dessert'.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →