WHAT'S SPECIAL
This vegan version of Chè Ba Màu is a healthy, plant-based dessert that is perfect for hot summer days. It's naturally gluten-free, easy to make, and can be customized to your taste with different types of beans or jellies.
Chè Ba Màu is more than just a sweet dessert—it’s a celebration of color, texture, and flavor that reflects the vibrant culture of Vietnam. This vegan version is a healthy, refreshing, and easy-to-make dessert that’s perfect for any occasion. Whether you’re serving it at a summer party or simply enjoying it at home, this three-color dessert is sure to impress. Try this recipe, and you’ll discover why Chè Ba Màu is such a beloved treat in Vietnamese cuisine!
This delightful and refreshing Vegan recipe, is made with colorful layers of sweetened beans, jelly, and coconut milk, creating a visually stunning dish that tastes just as good as it looks. Vietnamese cuisine is known for its balance of flavors, textures, and vibrant colors, and desserts are no exception. One of the most popular traditional sweets in Vietnam is **Chè Ba Màu**, also known as **Three-Color Dessert Soup**.
Chè Ba Màu recipe
Chè Ba Màu is a classic Vietnamese sweet soup dessert that’s not only delicious but also visually captivating. It’s traditionally made with layers of mung beans, kidney beans, and green pandan jelly, all topped with sweet coconut milk. What makes this dessert special is the contrast of textures and flavors: the beans offer a creamy and slightly chewy texture, the pandan jelly provides a refreshing bite, and the coconut milk ties everything together with its rich, sweet flavor.This vegan version of Chè Ba Màu is a healthy, plant-based dessert that is perfect for hot summer days. It's naturally gluten-free, easy to make, and can be customized to your taste with different types of beans or jellies.
Equipment
- Medium pot (for cooking beans)
- Small pot (for preparing coconut milk)
- Mixing bowls
- Strainer
- Spoon or spatula
- Blender (optional, for making jelly)
- Serving glasses or bowls
Ingredients
- **For the Bean Layers:**
- - 1/2 cup red kidney beans canned or cooked from dry beans
- - 1/2 cup yellow mung beans soaked and cooked
- - 1 tbsp sugar optional for sweetening the beans
- **For the Green Pandan Jelly:**
- - 1/4 cup pandan extract or pandan jelly powder
- - 1/2 cup water
- - 1 tbsp agar-agar powder for the jelly
- - 1 tbsp sugar optional
- **For the Sweet Coconut Milk:**
- - 1 cup full-fat coconut milk
- - 1 tbsp sugar adjust to taste
- - 1/4 tsp salt to enhance the sweetness
- **Optional Toppings:**
- - Crushed ice for serving
- - Chopped roasted peanuts
- - Sesame seeds
Instructions
- Step 1: Prepare the Red Kidney Beans
- If you’re using canned kidney beans, drain and rinse them thoroughly under cold water.
- If you’re using dried beans, soak them overnight and boil them for 30-40 minutes until they’re soft.
- Optionally, sweeten the beans by tossing them with 1 tablespoon of sugar. Set aside.
- Step 2: Cook the Yellow Mung Beans
- Rinse the mung beans thoroughly and soak them for 1 hour.
- Cook the mung beans in boiling water for about 20 minutes until they become soft but not mushy.
- Drain the beans, and if you’d like, stir in 1 tablespoon of sugar to sweeten them. Set aside.
- #### Step 3: Make the Pandan Jelly
- In a small pot, mix the pandan extract with water and agar-agar powder. Stir to dissolve the agar-agar completely.
- Add sugar to the mixture and bring it to a boil. Stir continuously until the agar-agar powder is fully dissolved, then remove the mixture from heat.
- Pour the mixture into a shallow dish and let it cool to set into a firm jelly (this should take about 30 minutes).
- Once the jelly is firm, cut it into small cubes and set aside.
- Step 4: Prepare the Sweet Coconut Milk
- In a small pot, heat the coconut milk over medium heat. Add 1 tablespoon of sugar and a pinch of salt.
- Stir the coconut milk until the sugar is dissolved, then remove it from the heat and allow it to cool slightly.
- Step 5: Assemble the Chè Ba Màu
- To assemble the dessert, take a tall glass or dessert bowl and start by layering the red kidney beans at the bottom.
- Add a second layer of cooked yellow mung beans on top of the kidney beans.
- Next, add a layer of pandan jelly cubes.
- Pour the sweetened coconut milk over the top, allowing it to flow down into the beans and jelly.
- For an extra-refreshing touch, top with a handful of crushed ice. Garnish with chopped roasted peanuts or sesame seeds, if desired.
Notes
- **Customizing the Layers:**
The beauty of Chè Ba Màu is that it’s highly customizable. While the traditional version includes kidney beans, mung beans, and pandan jelly, you can substitute or add other types of beans or jellies. Black beans, white beans, or even taro can make excellent additions to this dessert. - **Vegan-Friendly and Allergy-Free:**
Since this recipe uses plant-based ingredients like coconut milk, sweet potatoes, and pandan, it’s perfect for vegans and those with lactose intolerance. Additionally, the use of agar-agar instead of gelatin ensures that the jelly remains vegan-friendly. - **Cooling Dessert for Summer:**
Chè Ba Màu is traditionally served with crushed ice, making it a refreshing treat for hot weather. The ice helps to dilute the sweetness of the coconut milk and adds a crunchy texture to the otherwise creamy dessert. - **A Celebration of Colors and Textures:**
The three colors in Chè Ba Màu not only make it visually appealing but also create an interesting textural experience. Each layer offers something different: the kidney beans are soft, the mung beans are tender, and the pandan jelly is bouncy. This contrast of textures makes every bite a surprise. - **Sweetness Level:**
One of the advantages of making this dessert at home is that you can control the level of sweetness. Traditional recipes can be quite sweet, but you can adjust the sugar according to your taste or dietary needs. - **Leftover Friendly:**
If you have leftover Chè Ba Màu, you can store it in the refrigerator for up to two days. The dessert is best served cold, so leftovers are perfect for enjoying later. Just keep the coconut milk and the beans stored separately and assemble before serving.
The beauty of Chè Ba Màu is that it’s highly customizable. While the traditional version includes kidney beans, mung beans, and pandan jelly, you can substitute or add other types of beans or jellies. Black beans, white beans, or even taro can make excellent additions to this dessert. - **Vegan-Friendly and Allergy-Free:**
Since this recipe uses plant-based ingredients like coconut milk, sweet potatoes, and pandan, it’s perfect for vegans and those with lactose intolerance. Additionally, the use of agar-agar instead of gelatin ensures that the jelly remains vegan-friendly. - **Cooling Dessert for Summer:**
Chè Ba Màu is traditionally served with crushed ice, making it a refreshing treat for hot weather. The ice helps to dilute the sweetness of the coconut milk and adds a crunchy texture to the otherwise creamy dessert. - **A Celebration of Colors and Textures:**
The three colors in Chè Ba Màu not only make it visually appealing but also create an interesting textural experience. Each layer offers something different: the kidney beans are soft, the mung beans are tender, and the pandan jelly is bouncy. This contrast of textures makes every bite a surprise. - **Sweetness Level:**
One of the advantages of making this dessert at home is that you can control the level of sweetness. Traditional recipes can be quite sweet, but you can adjust the sugar according to your taste or dietary needs. - **Leftover Friendly:**
If you have leftover Chè Ba Màu, you can store it in the refrigerator for up to two days. The dessert is best served cold, so leftovers are perfect for enjoying later. Just keep the coconut milk and the beans stored separately and assemble before serving.
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.
This article is a real find! It’s packed with helpful and useful info, especially for those of
us who are focused on improving our overall health. I really appreciate how you simplify complex topics into practical advice
that’s easy to follow. I’ll definitely be sharing this on my blog about wellness, as I’m sure my readers will find your
insights just as much as I did. Thanks for creating such a useful resource!