Three Color Dessert (Che Ba Mau)

This easy recipe for Three Color Dessert (Che Ba Mau) captures the delicious flavors of summertime in a chilly dessert. Also called Rainbow Dessert, this beautifully layered, vibrant-colored dessert is refreshing, sweet and full of amazing textures. There’s nothing more enjoyable on a hot summer day than indulging in this chilly, sweet treat. I love making this dessert at home because I can control the sweetness. Often times when I buy it at the restaurants or banh mi/sandwich shops, the Three Color Dessert is overly sweet. Making it at home means you can make it just the way you like it. Enjoy!

Three Color Dessert (Che Ba Mau) - So Refreshing and Sweet | recipe from runawayrice.com

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Notes on the Three Color Dessert Recipe, Tips and Tricks

This recipe makes about 4 cups grated Pandan jelly and so you may have some leftovers. You can cut the jelly recipe in half or you can double the amount of red beans and mung bean to match the jelly. I personally don’t mind having some jelly leftover. I simply enjoy it as is or add it to my icy drinks for an extra treat.

I use a 4 cup dish measuring 7 1/2 x 4 1/2 inches to make the jelly approximately 1 1/2 to 2 inches thick. This thickness is needed to grate the jelly using a mandoline. If you don’t have a rectangular or square dish, use a bowl or a plastic storage container keeping in mind the thickness needed for grating. Optionally, cut the jelly into slivers using a knife. It doesn’t have to be perfect.  🙂

My recipe is medium on the sweetness scale for desserts but feel free to adjust to your tastes. If you are watching your sugar levels, consider cutting back on the sugar or using a sugar substitute.

Watch the video for instructions.

 


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Three Color Dessert / Che Ba Mau

Three Color Dessert--super easy, super delicious! | recipe from runawayrice.com

Ingredients

Green Layer
3 1/2 cups water
1 1/2 Tbsp agar agar powder
1/2 cup sugar
1/4 tsp Pandan paste

Red Layer
15.5 oz can red beans
1 1/2 cups water
3/4 cup sugar

Yellow Layer
1 cup mashed mung bean
3 Tbsp sugar

Topping
4 cups crushed ice
1/2 cup coconut sauce

Directions

Making the Green Layer

In a medium saucepan, add the water and sprinkle in the agar agar powder. Whisk together blending the powder and water. (The powder won’t dissolve completely until it’s heated.) Let the mixture rest for 15 minutes.

Heat the mixture over Medium heat stirring constantly. As soon as it starts to bubble, add the sugar and turn off the heat. Continue stirring until the sugar is dissolved, approximately 2-3 minutes.

Skim off the foam using a sieve or spoon and discard.

Add the Pandan paste and combine well.

Pour the jelly mixture into a medium dish or bowl. Use a spoon to skim off the bubbles from the top of the jelly.

Allow to cool on the counter for 1 hour.

Refrigerate for 4 hours until firm.

After the Pandan jelly is set, run a knife around the edge. Cut the jelly into thin bars, approximately 1 1/2 – 2 inches thick. Grate the jelly using a mandoline. (Use the blade with the fewest teeth to achieve the thickest shreds.)

Refrigerate until ready to serve.

Making the Red Layer

Pour the red beans into a colander and rinse several times with cold water, washing away the canning liquid. Drain and place into a medium bowl.

In a small saucepan, heat the water until it boils. Add the sugar and stir until dissolved, approximately 2-3 minutes.

Add the syrup to the red beans and combine together.

Let the red beans soak in the syrup until the dessert is ready to be served.

Making the Yellow Layer

In a small bowl, add the mashed mung bean and sugar. Combine until the the mixture is smooth and creamy. Set aside until ready to serve.

Serving the Three Color Dessert

To serve the dessert, add 1/2 cup crushed ice into a clear glass or dessert dish. Add 2-3 tsp red bean, 1-2 tsp mashed mung bean, 2-3 Tbsp Pandan jelly, and another 1/2 cup crushed ice. Top the dessert with a heaping spoon of coconut sauce.

Enjoy the Three Color Dessert right away!

Store any remaining amounts in the refrigerator and enjoy within the week.

Yields: 4 servings

Three Color Dessert (Che Ba Mau) - A Cool and Refreshing Sweet Treat | recipe from runawayrice.com

Tools I Love and Use in My Kitchen

Three Color Dessert (Che Ba Mau) - Super Easy to Make and Super Delicious! | recipe from runawayrice.com
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Three Color Dessert (Che Ba Mau)

Course: Dessert, Drinks, Snack
Cuisine: Asian, Vietnamese
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 524 kcal
Author: Trang
This easy recipe for Three Color Dessert (Che Ba Mau) captures the delicious flavors of summertime in a chilly dessert. Also called Rainbow Dessert, this beautifully layered, vibrant-colored dessert is refreshing, sweet and full of amazing textures. There's nothing more enjoyable on a hot summer day than indulging in this chilly, sweet treat. I love making this dessert at home because I can control the sweetness. Often times when I buy it at the restaurants or banh mi/sandwich shops, the Three Color Dessert is overly sweet. Making it at home means you can make it just the way you like it. Enjoy!

Ingredients

Green Layer

Red Layer

  • 15.5 oz can red beans
  • 1 1/2 cups water
  • 3/4 cup sugar

Yellow Layer

Topping

Instructions

Making the Green Layer

  1. In a medium saucepan, add the water and sprinkle in the agar agar powder. Whisk together blending the powder and water. (The powder won't dissolve completely until it's heated.) Let the mixture rest for 15 minutes.
  2. Heat the mixture over Medium heat stirring constantly. As soon as it starts to bubble, add the sugar and turn off the heat. Continue stirring until the sugar is dissolved, approximately 2-3 minutes.
  3. Skim off the foam using a sieve or spoon and discard.
  4. Add the Pandan paste and combine well.
  5. Pour the jelly mixture into a medium dish or bowl. Use a spoon to skim off the bubbles from the top of the jelly.
  6. Allow to cool on the counter for 1 hour.
  7. Refrigerate for 4 hours until firm.
  8. After the Pandan jelly is set, run a knife around the edge. Cut the jelly into thin bars, approximately 1 1/2 - 2 inches thick. Grate the jelly using a mandoline. (Use the blade with the fewest teeth to achieve the thickest shreds.)
  9. Refrigerate until ready to serve.

Making the Red Layer

  1. Pour the red beans into a colander and rinse several times with cold water, washing away the canning liquid. Drain and place into a medium bowl.
  2. In a small saucepan, heat the water until it boils. Add the sugar and stir until dissolved, approximately 2-3 minutes.
  3. Add the syrup to the red beans and combine together.
  4. Let the red beans soak in the syrup until the dessert is ready to be served.

Making the Yellow Layer

  1. In a small bowl, add the mashed mung bean and sugar. Combine until the the mixture is smooth and creamy. Set aside until ready to serve.

Serving the Three Color Dessert

  1. To serve the dessert, add 1/2 cup crushed ice into a clear glass or dessert dish. Add 2-3 tsp red bean, 1-2 tsp mashed mung bean, 2-3 Tbsp Pandan jelly, and another 1/2 cup crushed ice. Top the dessert with a heaping spoon of coconut sauce.
  2. Enjoy right away!
  3. Store any remaining amounts in the refrigerator and enjoy within the week.

Notes, Tips & Tricks

  • This recipes makes about 4 cups grated jelly and so you'll have some left over. You can cut the jelly recipe in half or you can double the amount of red beans and mung bean to match the jelly. I personally don't mind having some jelly leftover. I simply enjoy it as is.
  • I use a 4 cup dish measuring 7 1/2 x 4 1/2 inches to make the jelly approximately 1 1/2 to 2 inches thick. This thickness is needed to grate the jelly using a mandoline. If you don't have a rectangular or square dish use a bowl or a plastic storage container keeping in mind the thickness needed for grating. Optionally, cut the jelly into slivers using a knife. It doesn't have to be perfect.  🙂
  • My recipe is medium on the sweetness scale for desserts but feel free to adjust to your tastes. If you are watching your sugar levels, consider cutting back on the sugar or using a sugar substitute.

    Nutrition Facts
    Three Color Dessert (Che Ba Mau)
    Amount Per Serving
    Calories 524 Calories from Fat 90
    % Daily Value*
    Total Fat 10g 15%
    Saturated Fat 9g 45%
    Sodium 313mg 13%
    Potassium 538mg 15%
    Total Carbohydrates 101g 34%
    Dietary Fiber 10g 40%
    Sugars 74g
    Protein 10g 20%
    Vitamin C 2.7%
    Calcium 7.7%
    Iron 17.6%
    * Percent Daily Values are based on a 2000 calorie diet.

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4 Responses to Three Color Dessert (Che Ba Mau)

  1. Jackie April 17, 2018 at 3:38 pm #

    Thank you for the recipe card.

    I’m planning to make this weekend. Question- for coconut sauce, is there an instruction to make the sauce or can i just open up the can and use as is?

    Thank you!

  2. Christopher Lee February 11, 2018 at 12:44 pm #

    Hi Trang, this is my all-time favorite dessert and it was pretty easy to make. Thanks for adding the recipe card so I could print it out.

    • Trang February 11, 2018 at 1:34 pm #

      My pleasure! I am so glad to hear you enjoyed the recipe and liked the recipe card!

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