Che Ba Mau
Three-color Vietnamese dessert of red beans, mung beans, green pandan jelly, and coconut milk over ice.
- prep 30 min
- cook 60 min
- total 90 min
- serves 4
- intermediate
- vegan
- Vietnam
Ingredients
- 200 g red kidney beans
- 200 g mung beans
- 150 g pandan jelly
- 400 ml coconut milk
- 120 g sugar
- 0.5 tsp salt
- 1 tbsp tapioca flour
- 800 g ice
- 30 g coconut flakes
Steps
- Soak the beans overnight.
- Cook red and mung beans separately with half the sugar until tender; cool.
- Cut pandan jelly into sticks.
- Simmer coconut milk with the remaining sugar, salt, and tapioca slurry until thickened.
- Layer in tall glasses: red beans, mung beans, pandan jelly, and crushed ice.
- Pour the coconut sauce over and top with coconut flakes.
≈ 380 kcal · 10 g protein · 64 g carbs · 10 g fat — per serving, estimate