Che Ba Mau (Three-Color Dessert)
A layered Vietnamese dessert of sweet mung bean, ruby red beans, and bright pandan jelly, finished with fragrant coconut milk and crushed ice. Textures shift from creamy to springy to icy for a refreshing, colorful treat.
1 cup split mung beans, soaked 2 hours
4 cup water
1 cup granulated sugar
1 pinch salt
2 can canned red beans, drained
½ cup tapioca pearls, small pearls, soaked 30 minutes
1 tbsp agar-agar powder
4 stalk pandan leaves, tied into a knot
3 cup water
2 can canned coconut milk
¼ cup granulated sugar
1 pinch salt
2 cup crushed ice
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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