Chè Ba Màu, or Vietnamese Three Color Dessert, is not just a treat—it’s a vibrant celebration of flavor and texture that captivates both the palate and the eyes. This traditional dessert, beloved in Vietnam and among Vietnamese communities worldwide, skillfully layers three distinct colors, each representing a unique ingredient and taste. With its origins deeply rooted in Vietnamese culture, Chè Ba Màu offers more than just sweetness; it serves as a delightful insight into the country’s rich culinary traditions.

Crafted from a harmonious mix of mung bean paste, kidney beans, and agar jelly, topped with a generous drizzle of creamy coconut milk and crushed ice, this dessert is both refreshing and indulgent. Understanding how to balance these elements not only ensures a delicious outcome but also embodies the essence of Vietnamese dessert-making—a meticulous art form that prioritizes texture as much as taste.

Whether you’re a seasoned foodie looking to expand your dessert repertoire or a curious newcomer eager to explore the subtleties of Vietnamese cuisine, mastering Chè Ba Màu will elevate your cooking skills and introduce you to a world of exotic flavors. Join us as we delve into the layers of this exquisite dessert, uncovering the secrets to its preparation and the stories behind its colorful presentation.

Table content

What is Chè Ba Màu?
Ingredients & Equipment
Preparing the Ingredients
Making the Chè Ba Màu (Vietnamese Three Color Dessert)
Serving and Enjoying
Conclusion: Chè Ba Màu
Chè Ba Màu (Vietnamese Three Color Dessert)

What is Chè Ba Màu?

Vietnamese Three Color Dessert, known as Chè Ba Màu in Vietnamese, is a classic sweet treat that is instantly recognizable for its visually striking layers of contrasting colors and textures. The dessert combines mung beans, sweet potatoes, and tapioca pearls in coconut milk for an array of flavors and mouthfeels that are quintessentially Vietnamese. With its harmonious blend of creamy, starchy, and chewy components enveloped in aromatic coconut sauce, Chè Ba Màu exemplifies the creative use of simple ingredients that makes Vietnamese cuisine so remarkable. This classic dessert has graced Vietnamese tables for generations as the perfect sweet conclusion to special meals and gatherings.

The eye-catching stratified layers of mung beans, sweet potatoes, and tapioca make Chè Ba Màu a feast for the senses even before the first taste. Each component lends its own distinct soft yet substantial texture, from the smooth creaminess of mung beans to the fluffy chew of tapioca pearls. Vibrant orange sweet potatoes, grassy green mung beans, and translucent white tapioca create a rainbow medley that is as nutritious as it is beautiful. Every spoonful delivers a symphony of flavors and textures that mingles the nutty savor of mung beans, the earthy sweetness of potatoes, and the chewy tapioca pearls.

This classic Vietnamese sweet treat brings out the best of simple, healthy ingredients by combining them artfully. The result is a dessert that nourishes the body as it delights the senses, making it an exceptional way to complete any meal. Chè Ba Màu celebrates the diversity of textures and colors that simple whole foods have to offer. Now let’s take a look at how this visually and gastronomically stunning dessert comes together.

Ingredients & Equipment

Creating the layered effect that makes Chè Ba Màu so striking relies on just a few key ingredients:

Mung beans – slender green beans that are nutty, creamy, and full of protein
Sweet potatoes – vibrant orange roots that get soft and sweet when cooked
Tapioca pearls – chewy translucent spheres made from cassava starch
Coconut milk – lends rich, creamy flavor and texture
Pandan leaves or extract – impart a green color and grassy vanilla-like aroma
Sugar, salt, water – essential flavor enhancers

The full ingredient list is:

1 cup dry mung beans
2 medium sweet potatoes, peeled and diced
1/2 cup dry small tapioca pearls
4 cups coconut milk
1/4 cup sugar
1/2 tsp salt
3 pandan leaves, tied in a knot, or 1 tsp pandan extract
4 cups water

Finding Pandan

Pandan leaves may require a trip to an Asian market, but pandan extract is easily found online or in the international aisle of well-stocked grocery stores. You can also omit pandan entirely.

You’ll need basic kitchen tools like:

Saucepan
Slotted spoon
Measuring cups and spoons
Knife and cutting board
Mixing spoon
Clear glasses or bowls to display the layers

Preparing the Ingredients

To achieve the perfect textures for each component:

Cook the Mung Beans

Rinse 1 cup of dry mung beans and sort through for any debris.
In a saucepan, combine mung beans and 4 cups of water. Bring to a boil.
Reduce heat, cover and simmer for 25-30 minutes until beans are soft and tender.
Drain and set aside.

Cook the Sweet Potatoes

Peel 2 medium sweet potatoes and dice into 1/2 inch cubes.
In a saucepan, combine sweet potato cubes with 2 cups water.
Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are fork-tender but not falling apart.
Drain and set aside.

Soak the Tapioca Pearls

Place 1/2 cup dry small tapioca pearls in a bowl and cover with ample cool water.
Allow pearls to soak for 1 hour, then drain.

Making the Chè Ba Màu (Vietnamese Three Color Dessert)

To layer the components for the stunning stratified effect:

Create the Layers

In a clear glass or bowl, spoon the sweet potato cubes in an even layer.
Top with an even layer of mung beans.
Top with a layer of soaked tapioca pearls.

Make Coconut Milk Mixture

In a saucepan, combine coconut milk, sugar and salt.
Tie pandan leaves in a knot and add to pot, or stir in 1 tsp pandan extract.
Gently heat over medium-low, stirring occasionally, until just simmering. Remove from heat and set aside.

Bring it All Together

Carefully pour the warm coconut milk mixture over the layered ingredients.
Allow to cool for layers to set, about 1 hour.
Serve chilled or at room temperature.

The mung bean, sweet potato, and tapioca layers should remain intact beneath the creamy pandan-infused coconut milk. For more color variation, dicing the sweet potato in different sizes adds visual interest. You can also add layers using other ingredients like mango, jackfruit, or red beans.

Serving and Enjoying

Chè Ba Màu can be served warm, at room temperature, or chilled. The layers will blend together more as the dessert sits. Enjoy it within a day or two for best texture. Consider adding toppings like:

Coconut flakes
Crushed peanuts
Sesame seeds
Shredded coconut
Mint leaves

The sweet manageable size makes Chè Ba Màu a perfect dessert to conclude a meal. Its vibrant colors and variety of textures make it an engaging palate cleanser after spicy dishes. Spoon up all the layers together for flavors that complement each other beautifully, mingling creamy, sweet, chewy, and nutty all in one bite. Savor the teaspoon-sized tapioca pearls and their bouncy chew against the soft potato and beans.

This beautiful dessert keeps well refrigerated for 2-3 days. The colors will begin to mute as the layers blend together over time.

Conclusion: Chè Ba Màu

With its visual appeal, refreshing flavors, and variety of textures, Vietnamese Chè Ba Màu is a dessert that nourishes the senses as well as the body. The key to success is properly preparing each component – mung beans, sweet potato, and tapioca pearls – so they maintain their shape and texture beneath luscious coconut milk. Consider serving Chè Ba Màu at your next dinner party for a stunning crowd-pleasing dessert. Add seasonal fruit or your favorite nuts and seeds to put your own twist on this Vietnamese classic.

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Chè Ba Màu (Vietnamese Three Color Dessert)

Cuisine Vietnamese

Category Desserts

Persons

Serving Size

1 serving

Prep Time

15 minutes

Cook Time

20 minutes

Wait Time

15 minutes

Total Time

35 minutes

Ingredients

For the Mung Beans:
Split Mung Beans: The base of the yellow layer (typically ½ cup to ¾ cup).
Sugar: Sweetens the mung beans (typically ¼ cup to ½ cup).
Water: For cooking the mung beans (typically 3-4 cups).
Pandan Leaves (Optional): Adds a subtle pandan flavor to the mung beans (typically 2-3 leaves, tied in a knot).
For the Red Beans:
Red Beans: The base of the red layer (typically ½ cup to ¾ cup, canned or pre-cooked dried beans).
Sugar: Sweetens the red beans (typically ¼ cup to ½ cup).
Water: For cooking the red beans (if using dried beans, typically 3-4 cups). For canned beans, use some of the liquid from the can.
For the Pandan Jelly:
Agar Agar Powder: The gelling agent for the green jelly layer (typically 1-2 tablespoons).
Water: For making the jelly base (typically 2-3 cups).
Sugar: Sweetens the jelly (typically ¼ cup to ½ cup).
Pandan Leaves: Provides the signature pandan flavor and green color to the jelly (typically 2-3 leaves, tied in a knot).
Optional Ingredients:
Coconut Milk: Adds richness and creaminess to the dessert (typically 1-2 cups).
Flaked Coconut: For garnish and texture (typically ¼ cup to ½ cup).
Salt: A pinch to enhance the overall flavors (optional).

Instructions

Prepare the Mung Beans (Yellow Layer):
Rinse the split mung beans thoroughly.
In a pot, combine the mung beans, sugar, water, and pandan leaves (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the mung beans are tender and cooked through.
Discard the pandan leaves (if used).
Set aside to cool slightly.
Prepare the Red Beans (Red Layer):
If using dried red beans, soak them overnight in water according to package instructions. Rinse and discard the soaking water.
In a separate pot, combine the red beans (dried or canned), sugar, and water (if using dried beans). Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the red beans are tender and cooked through. For canned beans, simmer for 5-10 minutes to heat through and allow the flavors to meld.
Set aside to cool slightly.
Make the Pandan Jelly (Green Layer):
In a small saucepan, combine the agar-agar powder and water. Whisk well to dissolve the agar-agar.
Add the pandan leaves (tied in a knot) and sugar. Bring to a boil over medium heat, stirring constantly.
Reduce heat to low and simmer for 2-3 minutes, or until the agar-agar is completely dissolved and the mixture becomes slightly translucent.
Remove from heat and discard the pandan leaves.
Pour the hot jelly mixture into a shallow mold or dish. Let it cool completely at room temperature or refrigerate for faster setting (around 15-20 minutes).
Assemble the Dessert:
In a serving glass or bowl, layer the cooled mung beans (yellow layer) on the bottom.
Top with the cooked red beans (red layer).
Finally, add a cube or slices of the chilled pandan jelly (green layer).
Serve Chilled (Optional):
For a refreshing dessert, refrigerate the assembled Chè Ba Màu for 10-15 minutes before serving.

Notes

Soaking Beans: Soaking dried beans overnight is recommended for better texture and digestion. If short on time, a quick soak (soaking for a few hours) can work, but the cooking time may need to be adjusted.
Sugar Levels: Adjust the amount of sugar to your preference. You can also substitute brown sugar for a richer flavor.
Coconut Milk: Adding coconut milk to the bottom layer or drizzling it over the assembled dessert adds a creamy and rich element.
Pandan Leaves: Pandan leaves are optional but add a subtle pandan aroma and a vibrant green hue to the mung beans and jelly.
Agar Agar Substitutes: You can substitute agar-agar powder with gelatin powder, using the recommended amount according to the package instructions.
Variations: Feel free to experiment with different toppings! Some popular options include toasted and sweetened black beans, chewy tapioca pearls, or shaved ice.

Amount Per Serving: 1 serving
Calories		250-400
% Daily Value*
Total Fat 5-10g		7.7%
	Saturated Fat 3-5g	15%
	Trans Fat 0g
Cholesterol Trace		0%
Sodium 30-100mg		1.3%
Total Carbohydrate 40-60g		13.3%
	Dietary Fiber 5-8g	20%
	Sugars 20-40g
Protein 5-10g

Vitamin A Trace		Vitamin C Trace
Calcium 20-50mg		Iron 4-6mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vietnamese food recipe

https://iscleecam.edu.vn/che-ba-mau/

Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me