Vietnamese Chè Ba Màu
A chilled, layered dessert of mung beans, red beans, pandan jelly, coconut milk, and crushed ice.
Chè ba màu brings together a smooth mung bean paste, tender red beans, and green pandan jelly. It is served in layers with crushed ice and coconut sauce. The quantities make 4 servings; hands-on preparation times are approximate, and the beans soak overnight.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the red beans
Cover the adzuki beans with plenty of water and soak them overnight. Drain before cooking.
Ready to continue when: The beans have soaked overnight and are drained.
480 min - 02
Cook and sweeten the red beans
Put the drained beans in a saucepan with the water for the red beans. Bring to a boil, then cover and simmer for 45 to 60 minutes, until tender. Add the sugar for the red beans and stir.
Ready to continue when: The beans are tender when pressed, and the sugar is mixed in.
55 min - 03
Make the mung bean paste
Put the mung beans and their water in a saucepan. Bring to a boil and simmer for about 10 minutes, until soft. Add the sugar for the mung beans and blend into a thick paste. Leave to cool.
Ready to continue when: The beans are soft and blend into a thick paste.
10 min - 04
Make the pandan jelly
Combine the agar agar with the water for the jelly and let it stand for 15 minutes. Add the pandan flavoring and the sugar for the jelly. Heat, stirring, until boiling; reduce the heat and simmer for 1 minute. Pour into a shallow dish and refrigerate until set, about 1 hour. Cut into small cubes.
Ready to continue when: The jelly is firm and can be cut into neat cubes.
16 min - 05
Make the coconut sauce
Heat the coconut milk in a small saucepan until it begins to boil. Add the sugar for the coconut sauce and the tapioca starch; stir and simmer for 2 to 3 minutes. Remove from the heat and leave to cool.
Ready to continue when: The sugar has dissolved and the sauce is slightly thickened.
3 min - 06
Chill the components
Let the red beans, mung bean paste, and coconut sauce cool completely; refrigerate them before assembling the dessert. Keep the jelly chilled until needed.
Ready to continue when: All the components feel cold and are ready to assemble.
- 07
Layer and serve
Divide the mung bean paste among 4 glasses, add the red beans on top, and layer in the pandan jelly. Top each glass with crushed ice and pour over the cold coconut sauce just before serving.
Ready to continue when: The glasses show distinct layers and are topped with ice and coconut sauce.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Conservación de Alimentos y Cadena del Frío 2026 manipulador-de-alimentos.com/lecciones/conservacion-y-almacenamiento/
- Conservación de los alimentos en verano - Colegio Oficial de Farmacéuticos de Madrid www.cofm.es/es/blog/conservacion-de-los-alimentos-en-verano/
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- SEGURIDAD ALIMENTARIA Y OBLIGACIONES DE LOS ... www.malaga.eu/export/sites/malagaeu/feria-de-malaga/.galleries/DOCUMENTOS-Feria-2022/Normas-…
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- Cocinando a baja temperatura: claves para aplicar la técnica sous vide de manera segura - AZTI www.azti.es/blog/claves-para-aplicar-la-tecnica-sous-vide-de-manera-segura/
- Conservar alimentos mediante calor | Consumer www.consumer.es/seguridad-alimentaria/conservar-alimentos-mediante-calor.html
- HIGIENE Y SEGURIDAD ALIMENTARIA EN araven.com/wp-content/uploads/2022/04/Araven-Gui%CC%81a-Higiene-y-seguridad-alimentaria-en-m…
- Informe del Comité Científico de la Agencia Española de ... www.caib.es/sites/seguretatalimentaria/ca/documents_interes/archivopub.do?ctrl=MCRST3305ZI39…
- Chè Ba Màu: la historia y receta de este emblemático postre vietnamita - Reporte Asia reporteasia.com/cultura/cocina-asiatica/2024/03/22/che-ba-mau-historia-receta-emblematico-po…
- Chè Ba Màu: origen, ingredientes y alérgenos www.menuella.com/es/food-wiki/che-ba-mau
- Authentic Che Ba Mau (Vietnamese Three Color Dessert) - Cooking Therapy www.cooking-therapy.com/che-ba-mau/
- Vietnamese Che Ba Mau Three-Colour Dessert | Cherry & Dennis goldendennis.com/en/recipe-vietnamese-che-ba-mau-three-colour-dessert.html
- Vietnamese Desserts: Chè Ba Màu (CookBook Recipe) - ✨Ta-Daa!✨ jenhdao.com/che-ba-mau/
- - YouTube www.youtube.com/watch?v=k35q6xyX6x8
- Che Ba Mau Recipe | Vietnamese Three Color Dessert zhangcatherine.com/che-ba-mau/?srsltid=AYCX9vKyuXHwq6mJRqwQrV7bDbs3_MtlzVZKiRGOlObSHz8lzWAKI…
State: Published after documentary validation; no “Tested” label is shown.