Easy Vietnamese Rainbow Dessert: A Sweet Summer Treat

Dive into the vibrant world of Vietnamese cuisine with the delightful Vietnamese Rainbow Dessert (Chè Sương Sa Hạt Lựu), a dessert as captivating to the eye as it is tantalizing to the taste buds. This traditional Vietnamese dessert, renowned for its colorful layers and refreshing flavors, is a perfect summertime treat that promises a culinary escape to the bustling streets of Vietnam from the comfort of your home. Made with a harmonious blend of yellow mung beans, red faux pomegranate seeds crafted from water chestnuts, and green pandan jelly stripes, all swimming in a pool of creamy coconut milk and topped with crushed ice, Vietnamese Rainbow Che is a symphony of textures and tastes.

Each layer of this exquisite dessert adds its own unique flavor and texture, creating a complex yet delightful experience with every spoonful. Ideal for cooling down on hot summer days, it not only quenches your thirst but also satisfies your sweet cravings with a healthier twist. Whether you’re a long-time fan of Vietnamese cuisine or exploring these flavors for the first time, making Vietnamese Rainbow Che is an adventure in cooking that pays off with a visually stunning and deliciously refreshing reward. Join us as we embark on this culinary journey, showcasing the art of combining simple ingredients to create a masterpiece that is enjoyed across Vietnam and beyond.

Overview of Main Components of Vietnamese Rainbow Dessert

Vietnamese Rainbow Che comprises three central elements that each lend their own unique charm:

• Yellow mung beans – Cooked mung beans provide a smooth, creamy, and subtly nutty base. Their mellow flavor allows the other layers to shine.
• Pandan agar-agar jelly – Pandan is a tropical plant that imparts a distinctive green color and faint floral aroma. The jelly made from it has a gentle grassy sweetness.
• Pomegranate seeds – Bright red juice sacs from pomegranates deliver pops of tartness, crunch, and natural dye. Their striking color makes for an eye-catching top layer.

Preparation Strategy for Vietnamese Rainbow Dessert

Making this chilled dessert requires some advance planning, as two components – the mung beans and pandan jelly – benefit from overnight soaking and setting. However, the hands-on cooking time remains minimal. Here are some time-saving tips:

• Soak mung beans overnight to reduce their cooking time. Rinse before use.
• Hydrate agar-agar powder in water for a few hours before cooking the pandan jelly.
• Make the mung bean cream and pandan jelly a day ahead. Let them fully chill in the refrigerator overnight to allow the flavors to develop.
• Prepare the pomegranate seeds right before assembling to prevent discoloration.

In-Depth Vietnamese Rainbow Dessert Ingredient Breakdown

Now, let’s explore the integral ingredients that make this dessert shine. Feel free to tweak and customize them to suit your preferences and availability.

For the Mung Bean Paste:

• 1 cup dried mung beans
• 1/2 cup sugar
• 1/4 cup water
• Pinch of salt

For the Jelly Layers:

• 1 package agar-agar powder (around 1-1.5 tablespoons)
• Water (amount depends on the recipe, around 2-3 cups)
• Food coloring (optional, different colors for each layer)
• Flavors (optional, pandan extract, coconut milk, etc.)

For the Assembly:

• Canned fruits (jackfruit, longan, aloe vera, etc.)
• Faux pomegranate seeds (optional)
• Shaved ice
• Coconut milk

Step-by-Step Cooking Guide for Vietnamese Rainbow Dessert

Preparing Vietnamese Rainbow Dessert is simple with our detailed instructions. We’ll walk you through making each component, plus extras like syrup and coconut sauce.

Make the Mung Bean Paste:

• • Rinse and soak mung beans for at least 2 hours, or overnight.
  • Drain and pressure cook or boil mung beans until soft and mushy.
  • Mash the cooked beans with a potato masher or food processor until smooth.
  • In a saucepan, combine mashed beans, sugar, water, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Set aside to cool.

Make the Jelly Layers (you can make multiple colors):

• • In a pot, combine water and agar-agar powder. Let it sit for 5 minutes to bloom.
  • Heat the mixture over medium heat, whisking constantly, until the agar-agar dissolves and the mixture comes to a boil.
  • If using, add a few drops of food coloring and your desired flavoring (pandan extract, coconut milk, etc.).
  • Pour the hot jelly mixture into a shallow dish or mold and let it cool completely. Repeat with different colors for additional layers.

Assemble the Dessert:

• • In a tall glass or serving cup, add a layer of shaved ice.
  • Top with a spoonful of mung bean paste.
  • Add chopped pieces of jelly (different colors if made multiple) and some canned fruits.
  • Repeat the layering process with ice, mung bean paste, jelly, and fruits until the glass is almost full.
  • Pour chilled coconut milk over the top.
  • Garnish with additional fruits, faux pomegranate seeds (if using), and enjoy.

Putting It All Together

Now for the fun part – assembly. Here is how to layer and serve your che:

• Fill glass halfway with mung bean cream.
• Top with a layer of pandan jelly cubes.
• Pour over 2-3 tbsp simple syrup.
• Top with fresh pomegranate seeds.
• Drizzle coconut sauce attractively over the top.
• Serve chilled. Enjoy contrast of flavors and textures.

Elevate Your Vietnamese Rainbow Dessert

You can bring this traditional Vietnamese dessert to the next level with these recipe add-ons:

• Flavored syrups – Infuse simple syrup with herbs, spices, citrus zest, tea or coffee for extra dimensions.
• Tropical fruits – Dice mango, pineapple, lychee, jackfruit or dragonfruit for pops of color and flavor.
• Nuts and seeds – Roasted pistachios, almonds or coconut flakes lend crunch.
• Sweetened condensed milk – Add a swirl for richer sweetness and creaminess.
• Ice cream – Layers of ice cream in complementary flavors like coconut or pandan make a cool twist.
• Mochi – Soft chewy mochi cubes offer an interesting texture contrast.

Now that you’re acquainted with the fundamentals, don’t be afraid to unleash your creativity.

Nutrition Profile of Vietnamese Rainbow Dessert

Here is the nutrition breakdown for a 1-cup serving of Vietnamese Rainbow Dessert:

• Calories: 250
• Fat: 5g
• Saturated Fat: 4g
• Sodium: 75mg
• Carbs: 45g
• Fiber: 5g
• Sugar: 15g
• Protein: 5g

The dessert derives most of its calories from carbohydrates. The mung beans provide a hefty dose of fiber and plant-based protein. While still a treat, Rainbow Che delivers more nutritional value than many traditional chilled desserts. The layers of fruits, nuts, and beans give it substance.

Storage and Shelf Life of Vietnamese Rainbow Dessert 

Proper storage is key to preserving the taste and texture of Rainbow Che components:

• Mung bean cream keeps for 4 days sealed in the fridge.
• Pandan jelly cubes can be stored submerged in syrup for 5 days refrigerated.
• Pomegranate seeds are best used immediately but keep for 2 days refrigerated.
• Simple syrup keeps for 2 weeks refrigerated in an airtight container.

For optimal freshness and visual appeal, assemble Rainbow Che no more than 6 hours before serving.

Conclusion: Vietnamese Rainbow Dessert

Now you’re ready to immerse yourself in this colorful world of Vietnamese chilled desserts. Making Vietnamese Rainbow Dessert is meant to be a meditative, soothing cooking experience. The end result delights all the senses – the jewel tones captivate the eyes, the layers enchant the palate with contrasts, and the act of sharing it forges social bonds. Prepare this special treat for your next gathering to transport guests to Southeast Asia with each refreshing bite. Let this guide open your eyes to the possibilities of Vietnamese cuisine. Make Rainbow Che yourself, and discover why it’s a budding obsession across continents.

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Vietnamese Rainbow Dessert (Chè Sương Sa Hạt Lựu) Recipe

Cuisine Vietnamese

Category Vietnamese Desserts

Prep Time

20 minutes

Cook Time

20 minutes

Wait Time

3 hours

Total Time

40 minutes

Ingredients

1. 1 cup dried mung beans
2. 1/2 cup sugar
3. 1/4 cup water
4. Pinch of salt
5. 1 package agar-agar powder (around 1-1.5 tablespoons)
6. Water (amount depends on the recipe, around 2-3 cups)
7. Food coloring (optional, different colors for each layer)
8. Flavors (optional, pandan extract, coconut milk, etc.)
9. Canned fruits (jackfruit, longan, aloe vera, etc.)
10. Faux pomegranate seeds (optional)
11. Shaved ice
12. Coconut milk

Instructions

1. Rinse and soak mung beans for at least 2 hours, or overnight.
2. Drain and pressure cook or boil mung beans until soft and mushy.
3. Mash the cooked beans with a potato masher or food processor until smooth.
4. In a saucepan, combine mashed beans, sugar, water, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Set aside to cool.
5. In a pot, combine water and agar-agar powder. Let it sit for 5 minutes to bloom.
6. Heat the mixture over medium heat, whisking constantly, until the agar-agar dissolves and the mixture comes to a boil.
7. If using, add a few drops of food coloring and your desired flavoring (pandan extract, coconut milk, etc.).
8. Pour the hot jelly mixture into a shallow dish or mold and let it cool completely. Repeat with different colors for additional layers.
9. In a tall glass or serving cup, add a layer of shaved ice.
10. Top with a spoonful of mung bean paste.
11. Add chopped pieces of jelly (different colors if made multiple) and some canned fruits.
12. Repeat the layering process with ice, mung bean paste, jelly, and fruits until the glass is almost full.
13. Pour chilled coconut milk over the top.
14. Garnish with additional fruits, faux pomegranate seeds (if using), and enjoy.

Notes

• You can substitute canned fruits with fresh fruits like mangoes, strawberries, or tapioca pearls.
• Sweetened condensed milk can be used instead of sugar in the mung bean paste.
• Adjust the amount of sugar and water to your preference.
• For a creamier mung bean paste, you can add a splash of coconut milk while cooking.
• You can adjust the amount of ice depending on your preference.
• The dessert can be stored in the refrigerator for up to 2-3 days.
• Feel free to experiment with different fruits and flavors to create your own variation!

Nutrition Facts

Vietnamese Rainbow Dessert (Chè Sương Sa Hạt Lựu) Recipe

Serves:

Amount Per Serving:
Calories		300-400Kcal
% Daily Value*
Total Fat 5-10g		7.7%
	Saturated Fat 2-4g	10%
	Trans Fat 0
Cholesterol 0		0
Sodium 50-100mg		2.1%
Total Carbohydrate 50-60g		16.7%
	Dietary Fiber 5-10g	20%
	Sugars 30-40g
Protein 5-10g

Vitamin A 0		Vitamin C 0
Calcium 0		Iron 0

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

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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