Che Ba Mau
A yummy 3 colored dessert from Vietnam.
Servings: 4 people
Bring water to a boil. Once boiling, pour water into a bowl with agar agar powder.
Add pandan flavor and sugar. Stir until mixed well.
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 overnight.
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.
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.
Making your Che Ba Mau
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!
- This dessert is best served cold.
- 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. I am not exactly sure why. It might be because part of the experience of eating this dish is mixing everything together before you eat it.
- 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.
- Use an immersion blender to puree mung bean paste - I tried using a potato masher to crush my mung beans into a paste, but I couldn't get a smooth consistency. There were still whole mung beans in my paste which I didn't love. So I then decided to use an immersion blender to get it to the smooth consistency I was looking for. I found that an immersion blender works better in this case than a regular blender because you can puree the paste in the container you are cooking or storing it in. It also has less clean up.
Serving: 1glass | Calories: 417kcal | Carbohydrates: 56g | Protein: 8g | Fat: 21g | Saturated Fat: 18g | Sodium: 36mg | Potassium: 541mg | Fiber: 4g | Sugar: 37g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 5mg