Vietnamese three-color dessert with beans and coconut milk
Che Ba Mau
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Servings
4
4 glasses
Difficulty
Medium
Cost
Budget
$
Che Ba Mau
Vietnamese three-color dessert with beans and coconut milk
★4.6(20)
A vibrant layered Vietnamese dessert of red beans, green mung bean paste, and yellow mung beans topped with crushed ice and coconut milk. Refreshing, sweet, and beautiful.
20m
Prep Time
60m
Cook Time
80m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Che ba mau translates to "three-color dessert" — a stunning layered treat that combines three distinctly flavored and colored bean preparations with coconut cream and shaved ice.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Che Ba Mau special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1/2 cup red azuki beans
- 1/2 cup yellow mung beans, husked
- 1/4 cup pandan jelly or green mung bean paste
- 1 can (14 oz) coconut milk
- 1/2 cup sugar
- 2 cups crushed ice
Instructions
- 1
Soak red beans overnight, then simmer until tender, about 45 minutes. Sweeten with sugar.
- 2
Cook yellow mung beans until soft, mash lightly, and sweeten with sugar.
- 3
Prepare pandan jelly by setting pandan-flavored agar in a tray and cutting into small cubes.
- 4
In tall glasses, layer red beans, mung beans, and pandan jelly.
- 5
Top with crushed ice and pour coconut milk over everything. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Pandan jellyGreen Jell-O cubes
Not traditional but provides the green layer in a pinch
Azuki beansKidney beans
Similar texture though the flavor is slightly different
Tips & Storage
Pro Tips
Chill each component before assembling for the most refreshing result.
Use full-fat coconut milk for the richest, creamiest topping.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store bean components separately in the fridge for up to 4 days. Assemble fresh.
Reheating
Not applicable — this is a cold dessert. Just add fresh ice when serving.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates6g
Fat52g
Fiber30mg
Sugar4g
Sodium28g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is pandan jelly?
- A green jelly made from pandan leaf extract and agar-agar. Find pandan extract at Asian grocery stores.
- Can I add other toppings?
- Yes, tapioca pearls, coconut jelly, or jackfruit are popular additions.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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