Che Ba Mau

Name: Che Ba Mau
Yield: 4
Cuisine: Vietnam
Ingredients: Sweetened mung bean paste (or cooked, mashed mung beans with sugar) — 200 g (7 oz); Sweetened red beans, cooked — 200 g (7 oz); Pandan-flavoured jelly, cubed (or substitute plain agar jelly) — 150 g (5 oz); Coconut milk — 400 ml (1 3/4 cups); Sugar — 2 tbsp; Crushed ice; Roasted peanuts, crushed, to garnish (optional)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Sweetened mung bean paste (or cooked, mashed mung beans with sugar) — 200 g (7 oz)
Sweetened red beans, cooked — 200 g (7 oz)
Pandan-flavoured jelly, cubed (or substitute plain agar jelly) — 150 g (5 oz)
Coconut milk — 400 ml (1 3/4 cups)
Sugar — 2 tbsp
Crushed ice
Roasted peanuts, crushed, to garnish (optional)

Method

Warm the coconut milk gently with the sugar in a small saucepan, stirring until dissolved. Cool to room temperature or chill.
In serving glasses, layer a spoonful of mung bean paste, followed by red beans and pandan jelly cubes.
Add a generous layer of crushed ice on top.
Pour the sweetened coconut milk over the ice just before serving.
Garnish with crushed roasted peanuts, if using, and serve immediately with a long spoon for mixing.

Introduction: Che ba mau, meaning 'three-colour sweet soup', is a visually striking layered dessert combining mung bean paste, red beans, pandan jelly and coconut milk over crushed ice.

Cultural Background: Che ba mau, meaning 'three-colour sweet soup', is a visually striking layered dessert combining mung bean paste, red beans, pandan jelly and coconut milk over crushed ice. It's a beloved cold treat found at dessert stalls across Vietnam, especially popular in warm weather.

Tips: Layer the components attractively in a clear glass to show off the dessert's signature colours. Chill the coconut milk mixture beforehand for the most refreshing result. Serve immediately after adding the ice, as it will melt and dilute the dessert if left to sit.

Variations: Add cubes of jackfruit or lotus seeds for extra texture and flavour. Use a mix of different coloured jellies for a more vibrant, multi-layered presentation. Adjust the sweetness of the coconut milk to taste. Naturally vegan as written; no conversion needed.

Storage: Components can be refrigerated separately for up to 3 days; assemble fresh with ice just before serving.

Reheating: Not applicable — this is a cold dessert and is not reheated.

FAQs:

Q: What is pandan jelly?

A: Pandan jelly is a fragrant, naturally green-coloured jelly made from pandan leaf extract, commonly used in Southeast Asian desserts for its distinctive aroma and colour.

Q: Can I make the components ahead of time?

A: Yes, prepare the mung bean paste, red beans and jelly ahead and refrigerate separately, assembling with fresh ice just before serving.

Q: Is this dessert very sweet?

A: It has a moderate sweetness that can be adjusted by controlling the sugar in the coconut milk and the sweetness of the bean components.