Che ba mau – Vietnamese three-colour dessert Recipe
A layered dessert made with bean jellies, red beans and coconut milk, eaten in Vietnam mainly in summer as a sweet refreshment. It looks like a colourful drink and tastes like a mix of pudding, ice cream and a sweet beverage. Great when you want to surprise guests with something unusual but not too heavy.
Prep Time
40 min
Cook Time
20 min
Total Time
60 min
Servings
6
Ingredients
- canned red beans drained, rinsed - 200 g
- sugar for the beans and coconut milk - 80 g
- water for cooking the beans with sugar - 200 ml
- coconut milk well shaken - 400 ml
- pinch of salt for the coconut milk - 1 g
- cornstarch about 1.5 tablespoons, to thicken the coconut milk - 15 g
- powdered gelatin for the bean jellies - 10 g
- milk for dissolving the gelatin and beans - 150 ml
- green pea paste or matcha for the green colour, optional - 5 g
- vanilla syrup or vanilla sugar to taste - 5 g
- crushed ice for serving - 200 g
Main Ingredient:
Coconut milk
Preparation
- Put the drained red beans into a small pot, add 200 ml water and 40 g sugar. Cook over low heat for 10–15 minutes, until the beans are very soft and the liquid has slightly thickened. Set aside to cool.
- In a separate small bowl, mix the gelatin with 50 ml cold milk and leave for 5 minutes to bloom.
- Heat the remaining 100 ml milk in a small saucepan, but do not bring to a boil. Remove from the heat, add the bloomed gelatin and stir until completely dissolved.
- Divide the milky mixture into two equal parts. Add the green pea paste or a little matcha to one part and mix well until the colour is uniform. Add vanilla syrup or vanilla sugar to the other part.
- Pour both mixtures into shallow dishes (e.g. plastic containers) so that the layer is about 1 cm high. Place in the fridge for at least 1 hour, until completely set.
- Meanwhile, prepare the coconut milk: in a saucepan, mix the coconut milk, 40 g sugar, a pinch of salt and cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens slightly to the consistency of a thin pudding. Remove from the heat and cool completely, then chill in the fridge.
- When the jellies are set, cut them into thin strips or small cubes. Transfer the red beans to a bowl together with the thick syrup they were cooked in.
- Put 2–3 tablespoons of red beans in the bottom of tall glasses or bowls.
- Add a layer of green jelly on top of the beans, then a layer of light vanilla jelly. Fill the vessel to about two-thirds of its height.
- Add a handful of crushed ice to each serving.
- Pour the chilled coconut milk on top so that it covers the ice and fills the glass almost to the top.
- Serve immediately with a spoon and a wide straw so you can scoop up both the liquid and the jelly pieces.
Storage
In fridge:
2 days
Freezing:
No
Store the components (jellies, sweet beans and coconut milk) separately in the fridge and assemble just before serving. Consume within 2–3 days; add fresh ice each time.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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