Directions: |
Directions:Adzuki Beans
Soak the adzuki beans in water overnight.
Drain the beans. In a small saucepan, bring 3 inches of water to a boil, add beans, and cook for 18-20 minutes, or until softened.
Drain the water and add sugar.
Pandan Jelly
Bring water to a boil. Add agar agar powder. Stir in pandan extract and sugar until dissolved.
Pour into a 4x4 glass dish and let it cool at room temperature. Cover and refrigerate for at least 4 hours (or freeze for 2 hours).
Slice into thin strips or cubes.
Mung Beans
In a small saucepan, add mung beans and water. Turn the heat on to medium-high and bring to a boil. Simmer for 10-12 minutes, or until softened.
Add more water, if needed. The consistency should be a smooth paste. Mix in sugar.
Coconut Sauce
Heat coconut cream until it starts to boil. Whisk in sugar and tapioca starch. Simmer for 2-3 minutes, or until the sugar is dissolved.
Remove from heat. Let it cool to room temperature and put in the fridge until ready to use.
Assemble the Che Ba Mau
Layer in red beans, mung bean, and pandan jelly to a cup. Drizzle coconut sauce over the top.
Top with crushed ice and serve.
Notes
Plan ahead of time: this dessert is simple to make but it does require some prep work such as soaking the adzuki beans overnight and letting the pandan jelly set in the refrigerator for at least 4 hours. It is best to start the day before.
Assemble right before eating: pour the coconut sauce in right before serving to preserve the freshness of this dessert.
Nutrition
Calories: 159kcal | Carbohydrates: 33g | Protein: 7g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 87mg | Potassium: 161mg | Fiber: 4g | Sugar: 15g | Vitamin A: 35IU | Vitamin C: 0.004mg | Calcium: 22mg | Iron: 1mg |
This recipe for Chè Ba Màu (Vietnamese Three Color Dessert) ~ Thanh is from