Chè Ba Màu (Vietnamese Three Color Pudding)
Ingredients
- 1/2 cup mung beans
- 4 cups water
- 2 tablespoons sugar
- 2 cups water
- 1 tablespoon agar agar
- 3 tablespoons sugar
- 1/4 teaspoon pandan flavoring
- 4 drops food coloring
- 6 ounces coconut cream
- 3 tablespoons sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 8 ounces sweetened adzuki red bean paste
- shaved ice shaved ice shaved ice
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Instructions
- Soak the dried mung beans in 3 cups of water for at least 3 hours, or preferably overnight. Keep refrigerated.,Simply Recipes / Ciara Kehoe
- Bring 2 cups of water to a boil in a small pot over medium-high heat. Add the agar agar and 3 tablespoons sugar. Stir for 1 to 2 minutes, until dissolved.,Lower heat to a simmer and mix in the pandan flavoring. If your flavoring is clear (sometimes it is green), add the optional food coloring—about 4 drops for a bright green color.,Pour the pandan mixture into a container that’s at least 9 inches wide (like a quiche pan) and cool in the fridge for 1 to 2 hours or longer, similar to Jell-O, but firmer.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Rinse the mung beans in a colander under running water, and add to a medium pot with 1 cup of water. Bring to a boil over medium-high heat. Once the pot is boiling, lower the heat to medium. Add 2 tablespoons sugar and allow to cook for 10 minutes, until the beans feel tender to the bite.,Let cool, then mash with a fork or potato masher.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Slice the pandan jelly into thin ribbons (my preference) or 1/2-inch cubes. You can do this right in the container—no need to transfer it onto a cutting board.,Simply Recipes / Ciara Kehoe
- Bring the coconut cream to a boil in a small pot over medium heat. Then, add 3 tablespoons sugar, the tapioca starch, and salt. Stir vigorously for 1 to 2 minutes, until the mixture thickens. It should stick to the back of your spoon, like melted ice cream.,Set aside to cool.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- You’ll build the chè ba màu in a tall clear glass. Layer in the following order: 2 tablespoons of the red bean paste, 2 tablespoons of the yellow mung bean mixture, 2 tablespoons of the green pandan jelly, and 1 cup of crushed ice. Drizzle the top of the mixture with 2 tablespoons of coconut sauce. You will have enough ingredients to assemble 4 glasses of chè ba màu.,You can be flexible with this assembling, adding more or less of the ingredients to adjust the ratio to your taste. I like a pretty balanced mixture, but some people might use less of the sweet bean paste and more of the pandan jelly. You can also adjust your ice, based on preference.,Serve with a tall spoon and a straw. Mix the servings or eat each layer separately.,Ingredients can be refrigerated for up to one week.,Did you love this recipe? Let us know with a rating and review!,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original