Chè ba màu (three-colour dessert: beans, jelly, coconut milk)

A Vietnamese three-layer glass dessert: sweet red beans, mung bean cream and green pandan jelly, with coconut milk and ice. Sold by street vendors on hot days.

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Method

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1. Boil the adzuki beans in fresh water for 45-60 minutes until tender, then cook for a further 10 minutes with 60 g sugar, and cool. ⏱ Timer: 45 min
2. Boil the mung beans in a little water for 20 minutes until falling apart, mix smooth with 30 g sugar, and cool. ⏱ Timer: 20 min
3. For the jelly, boil the agar-agar with the water and 40 g sugar, cook for 2 minutes, stir in the pandan extract, pour into a flat dish, and set in the fridge. ⏱ Timer: 2 min
4. Heat the coconut milk with the remaining sugar and the salt, then cool.
5. Cut the jelly into thin strips or cubes.
6. Layer into tall glasses: red beans on the bottom, then mung bean cream, then jelly.
7. Top with crushed ice and coconut milk, and mix together before eating.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The layers keep 2 days in the fridge in separate containers; assemble when serving.
• Much quicker with tinned sweet adzuki beans (anko).

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More southeast asian ideas

• Khanom chan (layered pandan-coconut jelly cake)
• Chè bắp (corn coconut dessert)
• Kutsinta (steamed brown sugar rice flour cake)
• Kuih dadar (coconut-palm sugar filled pandan pancakes)
• Mango sticky rice
• Khao niao mamuang (sticky rice with mango and coconut cream)
• Kluay buat chi (banana in coconut milk)
• Tub tim krob (crispy "ruby" water chestnuts in coconut milk)

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