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VietnameseAuthentic Cuisine

Che Ba Mau

Serves 4 to 6 Dessert vegetarian, Desserts

Che Ba Mau

Che Ba Mau, or "Three Colors Dessert," is a vibrant treat often found at Vietnamese dessert stalls, with its roots deeply embedded in home kitchens. Crafted by hand, each layer tells a story through its colors and textures. This home version is a celebration of simplicity and abundance, echoing the way families have savored it for generations — generous with ingredients and shared at the table. It's a dessert that brings a splash of color to everyday life, enjoyed as a sweet ending to a meal or a refreshing afternoon indulgence.

The dessert is an interplay of texture and flavor, where the creamy richness of coconut milk meets the soft, earthy notes of mung and red beans. The jelly adds a playful bounce, while the crushed ice provides a cooling contrast, making each spoonful a dance of temperatures and sensations. Sweetness is adjusted to preference, allowing each home cook to find their perfect balance. Che Ba Mau is as much about personal taste as it is about tradition, offering a delightful, customizable experience.

Ingredients

  • 100 gmung beans — cooked
  • 100 gred beans — cooked
  • 100 gjelly
  • 200 mlcoconut milk
  • as neededcrushed ice
  • to tastesugar

Method

  1. Begin by preparing the mung beans and red beans. Rinse 100 g of mung beans and 100 g of red beans under cold water until the water runs clear. In separate pots, cover each type of bean with water, about 2 cm above the beans. Bring the pots to a boil over medium heat, then reduce to a simmer. Cook the mung beans for about 20 minutes until they are soft and easily mashed with a fork. The red beans will take longer, around 40 minutes, and should be tender but still hold their shape.
  2. While the beans are cooking, prepare the jelly. If using pre-made jelly, cut 100 g into small cubes. If making from scratch, follow package instructions for setting jelly, ensuring it is firm enough to hold its shape when cut. Allow the jelly to cool completely and firm up before cutting into cubes.
  3. Once the mung beans are cooked, drain them and mash them into a smooth paste. Add sugar to taste, starting with about 2 tablespoons, and mix until the sugar is fully dissolved and the paste is sweet to your preference. Set aside to cool.
  4. For the red beans, once tender, drain and rinse them under cold water to stop the cooking process. Sweeten with sugar to taste, similar to the mung beans, starting with 2 tablespoons. Stir gently to avoid breaking the beans.
  5. In a small saucepan, warm 200 ml of coconut milk over low heat. Stir in sugar to taste, starting with 1 tablespoon, until fully dissolved. Do not let the coconut milk boil; it should be warm and sweet, with a rich coconut aroma.
  6. To assemble the Che Ba Mau, layer the ingredients in a tall glass or bowl. Start with a layer of crushed ice at the bottom, followed by a layer of mung bean paste, then red beans, and finally the jelly cubes. Pour the sweetened coconut milk over the top, allowing it to seep through the layers.
  7. Serve immediately. The dessert should be enjoyed cold, with each spoonful offering a mix of textures and flavors: the creamy sweetness of the mung bean paste, the tender red beans, the chewy jelly, and the refreshing chill of the ice.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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