Serves 4
197 min
Chè Ba Màu (Vietnamese Three Color Pudding)
Recipe GLPR9a9f979eae908e
A traditional Vietnamese dessert featuring three distinct layers of silky pudding. This elegant treat combines delicate mung bean, coconut, and pandan-infused layers, served chilled with a light syrup. Each spoonful reveals a beautiful color gradient and subtle, complementary flavors that make this dessert both visually stunning and refreshingly sweet.
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Ingredients
½ cup Dried yellow peeled mung beans
4 cups Water
2 tablespoons Sugar
Directions
Rinse the dried mung beans under cold water until the water runs clear. Drain well and set aside.
Place the rinsed mung beans in a pot and add 3 cups of water. Bring to a boil over high heat, then reduce to a simmer.
Cook the mung beans gently for 1.5 to 2 hours, stirring occasionally, until they are completely soft and have broken down into a creamy consistency. The beans should be pale yellow and almost paste-like in texture.
Add the sugar to the cooked mung bean mixture and stir well until fully dissolved and incorporated.
Remove from heat and let the mung bean pudding cool to room temperature, about 30 minutes.
Once cooled, divide the mung bean pudding evenly among four serving glasses or bowls.
Chill in the refrigerator for at least 2 hours until thoroughly cold, or prepare ahead and serve cold as desired.
