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ToggleThe Vietnamese Rainbow Dessert, locally known as “Chè Ba Màu,” is a vibrant and refreshing treat that embodies the rich tapestry of Vietnamese cuisine. This dessert is a harmonious blend of colorful ingredients, textures, and flavors, all layered beautifully in a single glass. At its core, Chè Ba Màu typically features layers of red beans, mung bean paste, and pandan jelly, each contributing a distinct hue to the rainbow presentation. Topped with a generous drizzle of coconut milk and a scoop of crushed ice, this dessert offers a cooling escape from the tropical heat. The sweet and creamy coconut milk balances the earthiness of the beans and the fragrant jelly, creating a symphony of flavors that dance on the palate. More than just a treat, the Vietnamese Rainbow Dessert is a celebration of Vietnam’s culinary diversity and creativity, a delightful experience that invites both locals and visitors to explore the country’s rich food culture.
What is Vietnamese Rainbow Dessert?
Che Ba Mau, also known as Vietnamese rainbow dessert, is a traditional Vietnamese layered dessert made with mung bean paste, coconut milk, and pandan jelly. Known for its bright, vibrant colors and varied textures, Che Ba Mau is a favorite snack or light dessert across Vietnam.
Che refers to any traditional Vietnamese sweet dessert soup made with beans, tapioca, or fruit. Che desserts are served warm or chilled, with many varieties featuring vibrant layers or stripes of color. Che Ba Mau literally means “three color dessert” in Vietnamese, referring to its three distinct colorful layers.
While many Che desserts date back centuries, Che Ba Mau is a more modern incarnation likely developed in the mid-20th century. Its striking visual appeal and variety of textures make it popular across Vietnam today. Che Ba Mau is commonly served at cafes or as a light dessert at family meals.
Ingredients For Rainbow Dessert
Che Ba Mau is comprised of three main components: mung bean paste, pandan jelly, and faux pomegranate seeds, all layered in a coconut sauce and topped with shaved ice.
Mung Bean Paste
The mung bean paste forms the base of the dessert, providing protein and natural sweetness.
Ingredients:
- dried split mung beans
- water
- white sugar
- salt
Instructions:
- Rinse the mung beans under running water.
- In a pot, combine the mung beans, water, sugar and salt. Bring to a boil.
- Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until beans are very soft.
- Transfer the cooked beans and any remaining liquid to a food processor or blender. Puree until completely smooth.
- Set aside to cool before assembling dessert.
Pandan Jelly
The bright green pandan jelly layer provides signature flavor and a gelatinous contrast.
Ingredients:
- pandan leaves
- water
- granulated sugar
- agar agar powder
Instructions:
- Wash the pandan leaves and knot them together.
- In a small pot, bring the water to a boil with the knotted pandan leaves. Let steep 15 minutes.
- Discard pandan leaves. Stir in sugar until dissolved.
- Sprinkle agar agar powder and whisk rapidly to prevent clumping.
- Bring to a boil while stirring frequently. Reduce heat and simmer 5 minutes until thickened.
- Pour liquid through a strainer into a shallow pan. Allow to completely cool and solidify into jelly, about 1 hour.
- Once solidified, cut jelly into small cubes.
Faux Pomegranate Seeds
These shredded water chestnuts soaked in colored water mimic the look and crunch of real pomegranate seeds.
Ingredients:
- peeled and shredded water chestnuts
- water
- Red food coloring
Instructions:
- Peel water chestnuts and shred into small pieces using a box grater or food processor.
- In a bowl, mix shredded water chestnuts and enough red food coloring to tint the water a deep pink/red.
- Allow to soak 30 minutes to an hour until water chestnuts are stained red.
- Drain and rinse before using to remove excess food coloring.
Coconut Sauce
A creamy coconut sauce ties all the layers together.
Ingredients:
- coconut cream
- sweetened condensed milk
- sugar
Instructions:
- Whisk all ingredients together until uniform.
- Refrigerate until ready to use.
Crushed Ice
Ingredients:
- Crushed ice
Instructions:
- In a food processor or blender, pulse regular ice cubes 5-10 seconds until finely crushed.
Cooking the Mung Beans
Perfect mung bean paste is key for the ideal texture in this dessert. Fully cooked, soft mung beans easily blend into a uniform, smooth paste.
- Soak beans overnight prior to cooking for easiest digestion. Discard any beans that float to the top while soaking.
- Simmer beans slowly on low heat. Beans are ready when completely soft and easily squishable between fingers.
- Blend while still hot for easiest processing into smooth paste. Add spoonfuls of cooking liquid as needed to reach desired consistency.
Making Pandan Jelly
Proper pandan jelly should have a soft, custard-like texture and bright green color.
- Knotting pandan leaves makes it easier to steep flavor and color before removing.
- Agar agar powder thickens liquid into jelly form as it cools. Boil agar mix well to activate.
- For softer jelly, use less agar agar powder. For firm jelly, allow to fully cool before cutting into cubes.
Making Faux Pomegranate Seeds
The technique of soaking shredded water chestnuts in colored water creates a fruity addition with little effort.
- Use very finely shredded chestnuts for proper seed-like texture. Larger shreds will be too chewy.
- Amount of red food coloring can be adjusted from bright pink to deep crimson red.
- Soak longer, up to 2 hours, for intensely colored “seeds”. Drain well before using.
Assembling the Dessert
Layering the components artfully creates visual appeal.
- Spoon a layer of mung bean paste into the bottom of a glass.
- Arrange some pandan jelly cubes and faux pomegranate seeds on top.
- Cover with a layer of coconut sauce.
- Repeat layers as desired, finishing with coconut sauce.
- Top with shaved ice before serving.
Customization
The basic components of Che Ba Mau allow for creative substitutions and additions.
Different Beans
- Black beans, azuki beans, or red mung beans for contrasting colors and nutrition. Adjust cook times as needed.
Alternative Sweeteners
- Coconut sugar, maple syrup, or honey instead of white sugar.
Using Pre-Made Ingredients
- Canned mung bean paste or pre-made pandan jelly save preparation time.
Tips & Tricks
Follow these tips for Che Ba Mau perfection:
- Cook mung beans until very soft and blend while still hot for smooth paste. Add cooking liquid as needed when blending.
- Use just enough agar agar powder to set the pandan jelly without getting rubbery. Start with less and adjust as needed.
- Shred water chestnuts very fine and soak 1-2 hours for vivid “pomegranate seeds”. Drain well before using.
- Layer ingredients in clear glassware for best visual effect. Spoon gently to keep layers intact.
- Chill coconut sauce before assembling to help set layers. Thin with milk or water if too thick.
- Use paper-thin shaved ice for easy eating. Crush ice cubes in a blender or food processor.
Serving Suggestions
- Che Ba Mau is best served family-style in large glasses for sharing.
- Garnish finished dessert with mint leaves, edible flowers, or chopped pistachios before adding shaved ice.
- For special occasions, serve in a parfait glass or trifle dish to show off dramatic layers.
With its bright colors and varied textures, Che Ba Mau is sure to be a refreshing treat for any occasion. This traditional Vietnamese dessert blends sweet, savory, and creamy flavors into a visually stunning layered delight.
Ingredients
- For the Mung Bean Paste:
- 1 cup dried mung beans
- 1/2 cup Water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pandan extract
- For the Red Bean Filling:
- 1 cup dried red beans
- 1/2 cup Water
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- For the Coconut Milk Mixture:
- 13.5 ounces coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon Cornstarch
- 1 pandan leaf
- For the Toppings
- Crushed ice
- Canned jackfruit
- Canned palm fruit
- Canned or fresh aloe vera cubes
- Tapioca pearls, cooked
- Sliced fresh fruit
- Toasted mung beans
Instructions
- Make the mung bean paste:
- Rinse 1 cup of dried mung beans until clean. Soak them in enough water for at least 8 hours, or overnight.
- Drain the beans and discard the soaking water. In a pot, combine the beans with 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the beans are tender and easily mashed.
- Drain the cooked beans, reserving about 1/2 cup of the cooking liquid. In a food processor or blender, puree the beans with the reserved cooking liquid until smooth. You can add a little more water if needed to achieve a desired consistency.
- In a saucepan, combine the mung bean puree with 1/2 cup of sugar, a pinch of salt, and 1/4 teaspoon of pandan extract (optional). Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. This will take about 10-15 minutes.
- Remove the mung bean paste from the heat and set it aside to cool.
- Make the jelly:
- In a small saucepan, combine 2 cups of water, 1/2 cup of sugar, and 1 tablespoon of agar-agar powder. Bring the mixture to a boil, stirring constantly to dissolve the agar-agar.
- Once boiling, reduce heat and simmer for another minute.
- Pour the hot jelly mixture into a shallow mold or baking dish. Let it cool completely and set, for about 30 minutes to 1 hour.
- Assemble the dessert:
- In a large serving bowl or individual serving glasses, start by adding a layer of shaved ice.
- Top the ice with a generous scoop of the cooled mung bean paste.
- Cut the set jelly into small cubes and add them on top of the mung bean paste layer.
- Add your favorite toppings! Some popular options include canned fruits (jackfruit, longan, water chestnuts), faux pomegranate seeds (available at Asian grocery stores), and sweetened condensed milk.
- Pour in enough coconut milk to cover all the ingredients.
- Enjoy your Vietnamese rainbow dessert.
Notes
- You can adjust the amount of sugar to your liking.
- If you don’t have pandan extract, you can omit it or use another flavoring extract, such as vanilla extract.
- For a vegan option, use canned coconut milk and skip the sweetened condensed milk.
- The dessert can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Vietnamese Rainbow Dessert Pudding | A Festive Delight
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 450 | |
% Daily Value* | ||
Total Fat 15 | 23.1% | |
Saturated Fat 12 | 60% | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 250 | 10.4% | |
Total Carbohydrate 120 | 40% | |
Dietary Fiber 10 | 40% | |
Sugars 70 | ||
Protein 15 |
Vitamin A Low | Vitamin C Low | |
Calcium 100 | Iron 3 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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