As I scooped a vibrant cup of Che Ba Mau, the colorful layers danced before my eyes, a summer sunset captured in dessert form. This Vietnamese Three Color Dessert is not just a feast for the eyes; it’s the ultimate refreshing treat, especially on hot days when the last thing you want is heavy, sugary desserts. With its delightful combination of chewy pandan jelly, sweet red adzuki beans, and smooth mung bean puree, this vegan-friendly indulgence satisfies your sweet tooth while introducing a playful array of textures. Plus, it’s simple to prepare and can be made ahead of time for those spontaneous summer gatherings. Are you ready to brighten your culinary repertoire with this stunning dessert? Let’s dive in!
Why Try This Summer Dessert?
Vibrant, Colorful Layers: Che Ba Mau is a showstopper, with its eye-catching layers of green, red, and white that charm any crowd.
Refreshing Delight: This dessert is light and refreshing, making it the perfect remedy for hot summer days when you crave something sweet but not heavy.
Easy to Make: With straightforward steps, even novice cooks can master this recipe in no time.
Versatile Treat: Customize your dessert by swapping ingredients, such as using different legumes or adding fresh fruit for a unique twist. Check out Gooey Mores Rolls for more fun dessert ideas!
Vegan-Friendly: This dessert not only delights the palate but also caters to a range of dietary preferences. Celebrate summer with this deliciously unique treat!
Vietnamese Three Color Dessert Ingredients
For the Jelly Layer
- Agar Agar – A gelling agent providing structure for the pandan jelly; substitute with gelatin for non-vegan options.
- Water – Essential for dissolving agar and cooking beans; use filtered water for best results.
- Pandan Extract – Adds flavor and fragrance, giving the jelly its signature taste; look for high-quality extracts for a richer flavor.
- Sugar – Sweetens the jelly; coconut sugar can be used for a deeper caramel-like taste.
For the Bean Layers
- Adzuki Red Beans – A protein source with a subtly sweet flavor; remember to soak overnight for optimal cooking.
- Salt – Enhances sweetness and balances flavors; a little goes a long way in each layer.
- Peeled Split Mung Beans – Contributes to the creamy layer; soak overnight for proper cooking and texture.
For the Coconut Sauce
- Coconut Cream – Adds rich creaminess; substitute with coconut milk for a lighter alternative.
- Tapioca Starch – Thickens the coconut sauce; cornstarch makes a good alternative if needed.
- Sugar – Sweetens the sauce; adjust according to your taste preferences.
- Salt – A pinch enhances flavor; be careful to not overpower the sweetness.
For Serving
- Crushed Ice – Serves as a refreshing base; ideal for keeping the dessert cool and enjoyable during summer heat.
Dive into the joy of creating this Vietnamese Three Color Dessert for a colorful and delicious summer treat!
Step‑by‑Step Instructions for Vietnamese Three Color Dessert
Step 1: Prepare Pandan Jelly
In a medium saucepan, combine 2 cups of water, 1 tablespoon of agar agar, and 1/2 cup of sugar. Heat the mixture over medium heat, stirring frequently. Once it reaches a boil, reduce the heat and add 1 teaspoon of pandan extract, simmering for another 5 minutes until fully dissolved. Pour the mixture into a greased dish to cool, then cut it into cubes after it sets.
Step 2: Prepare Red Beans
Soak 1 cup of adzuki red beans in water overnight. The next day, drain the beans and add them to a pot with 4 cups of fresh water. Bring the water to a boil, then reduce to a simmer for about 45 minutes, or until the beans are soft. Stir in 1/4 cup of sugar and a pinch of salt, allowing the mixture to simmer for an additional 10 minutes to enhance the flavor.
Step 3: Prepare Mung Beans
Rinse and soak 1 cup of peeled split mung beans overnight in water. Drain and transfer them to a saucepan with 3 cups of water. Bring the mixture to a boil, then simmer for about 15-20 minutes, adding a pinch of salt and 1/4 cup sugar until the beans are soft and thickened. Remove from heat and cool slightly.
Step 4: Blend Mung Beans
Once the mung beans have cooled, transfer them to a blender or food processor. Blend the mixture until it reaches a smooth, creamy consistency. Pour the blended mung bean puree into a bowl and refrigerate for at least 30 minutes to help it firm up.
Step 5: Make Coconut Sauce
In a saucepan over medium-low heat, combine 1 cup of coconut cream, 1/2 cup of water, 1/4 cup of sugar, and a pinch of salt. Stir the mixture gently until heated through, then whisk in a slurry made from 2 tablespoons of tapioca starch mixed with 2 tablespoons of water. Continue stirring until the sauce thickens, about 5 minutes, then remove from heat and let cool.
Step 6: Assembly
To assemble your Vietnamese Three Color Dessert, gather clear cups or bowls. Start by layering a generous amount of the mung bean puree at the bottom, followed by a layer of the sweet red beans. Add a layer of pandan jelly cubes on top. Finally, drizzle the cooled coconut sauce over the entire dessert and top with crushed ice for a refreshing finish. Serve immediately or chill until ready to enjoy!
Make Ahead Options
These Vietnamese Three Color Desserts are perfect for meal prep enthusiasts! You can prepare the individual layers—pandan jelly, red beans, and mung bean puree—up to 3 days in advance. Simply cook and cool each component, then store them separately in airtight containers in the refrigerator to maintain freshness. The coconut sauce can also be made ahead and stored for up to 2 days. When you’re ready to serve, assemble the layers in cups and drizzle with the coconut sauce just before enjoying for vibrant presentation with that refreshing taste. This way, you can whip up a delightful dessert with minimal effort during those busy summer gatherings!
Vietnamese Three Color Dessert Variations
Feel free to let your imagination run wild with these delightful twists on the classic Che Ba Mau!
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Different Beans: Swap adzuki red beans with black beans for a unique flavor. This twist introduces a new depth while keeping it equally delicious.
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Fruit Fusion: Add fresh mango or sliced strawberries between the layers for a fruity burst. The natural sweetness and color contrast elevate your dessert’s appeal.
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Nuts & Crunch: Sprinkle roasted peanuts on top to add a crunch that complements the creamy texture. It introduces an exciting textural element that will have everyone coming back for more.
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Natural Sweeteners: Substitute regular sugar with maple syrup or agave nectar for a more natural sweetness. This change not only alters the taste but suits different dietary needs.
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Tropical Coconut Twist: Use coconut flakes as a topping instead of ice for a richer coconut experience. This addition offers both texture and intensified coconut flavor.
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Chili Kick: Add a hint of chili powder to the coconut sauce for those who enjoy heat. The spicy-sweet contrast creates an extraordinary flavor adventure!
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Creamier Base: Replace coconut cream with cashew cream for a nutty richness. This twist adds creaminess and an entirely different flavor profile.
For more delightful ideas, why not explore the luscious layers in the Baklava Pistachio Cheesecake? Each variation adds a new sparkle to the cherished Vietnamese Three Color Dessert and makes summer gatherings even more special!
How to Store and Freeze Vietnamese Three Color Dessert
Fridge: Store the assembled dessert in an airtight container for up to 3 days. This helps maintain the vibrant layers and fresh taste.
Separate Layers: For longer storage, keep each layer—mung bean puree, red beans, and pandan jelly—in separate containers in the fridge, allowing you to assemble as needed.
Freezer: If you prefer to freeze the dessert, store the jelly and beans separately in freezer-safe bags for up to 1 month. Thaw in the refrigerator before use.
Reheating: Reheat the red beans gently on the stove with a splash of water if needed, ensuring they maintain their sweetness and soft texture when serving.
What to Serve with Refreshing Che Ba Mau?
Imagine indulging in a delightful summer spread that perfectly complements the vibrant, refreshing layers of Vietnamese Three Color Dessert.
- Coconut Rice Pudding: This creamy dessert mirrors the coconut flavors in Che Ba Mau and adds a soothing layer of comfort.
- Fresh Mango Slices: Juicy, sweet mangoes enhance the tropical vibe while their natural acidity balances the dessert’s richness.
- Pineapple Sorbet: A light, fruity sorbet provides a refreshing contrast, making your dessert experience even more invigorating.
- Vietnamese Spring Rolls: Crispy rolls filled with fresh herbs and shrimp or tofu can serve as a savory counterpoint to the sweet flavors of Che Ba Mau.
- Mint Tea: A brewed mint tea offers a soothing, herbal touch, perfect for sipping as you savor your dessert.
- Coconut Water: Light and hydrating, this drink complements the dessert’s flavors while keeping things refreshing during hot days.
- Chilled Lychee Drink: A sweet and fragrant drink that enhances the exotic, tropical experience of enjoying Che Ba Mau.
- Mango Sticky Rice: This dessert showcases similar flavors while adding a different texture, creating a cohesive and delicious meal.
- Fruit Salad: A vibrant mix of seasonal fruits can provide a colorful side, brightening up your plate and offering a range of flavors.
- Sesame Balls: Golden, chewy treats filled with sweet red bean paste offer a delightful textural contrast to your dessert, making a unique finish to the meal.
Expert Tips for Vietnamese Three Color Dessert
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Ingredient Quality: Use high-quality pandan extract to amplify the dessert’s authentic flavor. Avoid imitation products for the best taste.
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Proper Soaking: Don’t skip soaking the adzuki and mung beans overnight; this step is crucial for achieving the perfect softness and flavor balance in your Vietnamese Three Color Dessert.
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Watch the Jelly: Stir frequently while boiling the jelly mixture. Overcooking can lead to a tough texture, so keep an eye on it to ensure a smooth finish.
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Layering Skill: Assemble layers gently to maintain distinct colors and textures. Mixing may lead to a less appealing presentation, so take your time in this step.
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Chill for Best Results: Allow the assembled dessert to chill in the refrigerator for a bit before serving. This enhances the refreshing qualities, perfect for hot summer days.
Vietnamese Three Color Dessert Recipe FAQs
How do I choose ripe ingredients for Che Ba Mau?
Absolutely! For the best flavors, choose high-quality pandan extract and look for adzuki beans that are shiny and free of dark spots. For mung beans, opt for ones that are split and have a uniform color. Freshness matters, especially with the coconut cream; ensure it’s not past its expiration date for the creamiest consistency.
What’s the best way to store Vietnamese Three Color Dessert?
Very! Store the assembled dessert in an airtight container in the fridge for up to 3 days. If you wish to keep the layers fresh longer, store each component separately: the mung bean puree, sweet red beans, and pandan jelly can each be stored in their own airtight containers. This helps preserve the flavors and textures until you’re ready to assemble!
Can I freeze the ingredients for this dessert?
Of course! To freeze, store the cooked red beans, mung bean puree, and pandan jelly in separate freezer-safe bags. They can last up to 3 months in the freezer. When you’re ready to enjoy, simply thaw them in the refrigerator overnight and follow the assembly steps. For best results after thawing, gently reheat the red beans until warm and soft.
What if my pandan jelly doesn’t set properly?
Don’t worry! If your pandana jelly is too runny, it may not have been cooked long enough or the agar agar wasn’t fully dissolved. Next time, ensure you bring the mixture to a rolling boil as you stir. If it hasn’t set even after cooling, you can reheat it with a bit more dissolved agar agar, then cool and set again.
Is Che Ba Mau suitable for those with dietary restrictions?
Very much so! Che Ba Mau is vegan and can be tailored for gluten-free diets by ensuring your tapioca starch or potential substitutes are gluten-free. Be mindful of allergies; make sure no one has sensitivities to any ingredients like coconut. Always check product labels for allergens to stay safe.
Delight in Vietnamese Three Color Dessert for Summer Fun
Ingredients
Equipment
Method
- In a medium saucepan, combine 2 cups of water, 1 tablespoon of agar agar, and 1/2 cup of sugar. Heat over medium heat, stirring frequently until it reaches a boil, then reduce the heat and add 1 teaspoon of pandan extract. Simmer for another 5 minutes until fully dissolved. Pour into a greased dish to cool, then cut into cubes when set.
- Soak 1 cup of adzuki red beans in water overnight, then drain. Add to a pot with 4 cups of fresh water, bring to a boil, then reduce to a simmer for 45 minutes, or until soft. Stir in 1/4 cup of sugar and a pinch of salt, simmer for an additional 10 minutes.
- Rinse and soak 1 cup of peeled split mung beans overnight. Drain and transfer to a saucepan with 3 cups of water, bring to a boil, then simmer for 15-20 minutes, adding 1/4 cup sugar and a pinch of salt until soft. Remove from heat and cool.
- Once cooled, blend the mung beans until smooth and creamy. Refrigerate for at least 30 minutes.
- Combine 1 cup of coconut cream, 1/2 cup of water, 1/4 cup of sugar, and a pinch of salt in a saucepan over medium-low heat. Once heated, whisk in a slurry made from 2 tablespoons of tapioca starch and 2 tablespoons of water. Stir until thickened, about 5 minutes, then remove from heat.
- Layer the dessert in clear cups or bowls starting with mung bean puree at the bottom, followed by sweet red beans, pandan jelly cubes, and drizzle with coconut sauce. Top with crushed ice and serve or chill.