Che Ba Mau (Vietnamese Three Color Dessert)

4.49 from 25 ratings

A yummy 3 colored dessert from Vietnam.

Prep Time8

Cook Time2

Course: Dessert

Cuisine: Vietnamese

Keyword: che ba mau, Vietnamese three color dessert

Servings: people

Calories: 417kcal

Combine water with agar agar powder in a sauce pan. Let the agar agar bloom for 15 minutes.
Add pandan flavor and sugar. Stir and turn the heat to high. Continually stir until the liquid boils. Lower to a simmer and let it simmer for 1 minute.
Pour into a dish and let it cool to room temperature. I used a 7.5 x 5.5 inch glass dish.
Cover and put in the fridge. Let it set for an hour. Slice into thin strips and store in the fridge until ready to use.

Soak the adzuki beans in water overnight.
Drain the beans. Combine the beans and water in a small sauce pan. Bring the water to a boil. Cover and let it simmer for 45 minutes - 1 hour until the beans are soft.
Add the sugar. Remove from heat and pour into a storage container. Let it cool to room temperature and put in the fridge until ready to use.

Combine mung beans and water in a small sauce pan. Bring to a boil and simmer for 10 minutes until mung beans are soft.
Add sugar and use a blender to puree mung beans until a thick paste forms.

Heat coconut milk until it starts to boil.
Add sugar and tapioca starch. Simmer for 2-3 minutes.
Remove from heat. Let it cool to room temperature and put in the fridge until ready to use.

Now you can finally make your Che Ba Mau. Add a layer each of mung beans, red beans, and pandan jelly to a cup. Top with crushed ice.
Drizzle coconut sauce over the top and serve!

Keep each component separate until you are ready to serve - The components of this dessert are typically stored separately until it is ready to be served. This prevents the beans from becoming too mushy.
Che ba mau is best served cold - This dessert takes a long time to make, so when everything is finally done, you might be tempted to make one and dig in. (I mean I definitely did that this time.) But this dessert is best served cold. I would recommend letting everything cool in the fridge and then make yourself one.