Vietnam
Chè ba màu
Red beans, mung bean, green jelly, ice and coconut cream in a tall glass. Dessert you stir.
60 minTime
13 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.
Make it your way
Grandma's wayLayered red bean, mung bean and pandan jelly with ice and coconut cream.
The original396kcalsame
13 gproteinsame
12 gfibresame
60minutessame
Chè ba màu.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the red beans in water until tender, 40 to 50 minutes, then stir in a third of the sugar.
- 2Steam or boil the mung beans until soft and mash with a third of the sugar into a smooth paste.
- 3Blend the pandan with 300 ml water, strain, then boil with the agar and a little sugar. Set and cut into strands.
- 4Warm the coconut cream with salt and the rest of the sugar, then thicken with the starch.
- 5Layer in tall glasses: red beans, mung bean, green jelly, crushed ice and coconut sauce.
Serve it like this
Layer in a tall glass so the colours show, top with crushed ice and coconut cream, and serve with a long spoon.