baking · vegan · vegetarian · dairy-free · gluten-free
Chè ba màu (three-color dessert)
Vietnamese layered drink-dessert of red beans, mung bean paste and green pandan jelly with coconut cream and crushed ice.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook red beans with sugar until soft and syrupy; cool.
-
2
Cook mung beans until soft; mash with sugar.
-
3
Make pandan jelly and grate into strands.
-
4
Simmer coconut sauce until slightly thick; cool.
-
5
Layer red beans, mung paste and jelly in tall glasses; add ice and coconut sauce.
