Chè Ba Màu

Name: Chè Ba Màu
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese

Chè & Tráng miệng • Việt Nam

145

kcal

Protein

30g

Carbs

2.5g

Fat

Data source: VietCalorie

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Về Chè Ba Màu

Three-color dessert with mung bean, red bean, and pandan jelly in coconut milk

How to Make Chè Ba Màu (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Chè Ba Màu, or Vietnamese Three-Color Dessert, is a vibrant and refreshing sweet treat that holds a special place in Vietnamese cuisine. Originating from the bustling streets of southern Vietnam, this dessert is loved for its striking layers of green mung bean paste, red kidney beans, and yellow mung bean, topped with creamy coconut milk and crushed ice. Each spoonful offers a delightful contrast of textures and flavors, making it a favorite during hot weather. Traditionally enjoyed at family gatherings, festivals, or as an afternoon snack, Chè Ba Màu brings together both simplicity and artistry, reflecting the resourcefulness and creativity found in Vietnamese home kitchens. This health-conscious version of Chè Ba Màu uses natural sweetness, reduced sugar, and plant-based ingredients to preserve its authentic taste while making it suitable for calorie-conscious eaters. The dessert is naturally vegetarian and can be made vegan with minor changes. Its visually appealing presentation and wholesome ingredients make it a perfect choice for those seeking an international dessert that is both nourishing and satisfying. The layers symbolize prosperity and happiness, making Chè Ba Màu more than just a dessert—it's a celebration of Vietnamese culture in every glass.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: coconut

Ingredients(for 1 medium glass (about 200 ml) per person)

1/2 cup Mung beans (split, yellow) (Đậu xanh đã cà vỏ)
1/2 cup Red kidney beans (Đậu đỏ)
1 tsp Pandan extract (Tinh chất lá dứa)
1/2 cup Coconut milk (light) (Nước cốt dừa)
2-3 tbsp Granulated stevia or coconut sugar (Adjust to taste)
1/4 cup Tapioca pearls (Optional for texture) - optional
1/2 tsp Vanilla extract - optional
1/4 tsp Pinch of salt (For balancing flavors)
1 cup Crushed ice (Đá bào)

Instructions

1
Soak mung beans and red kidney beans separately in water overnight or for at least 4 hours. Drain and rinse before cooking.
5 minutes
Soaking beans reduces cooking time and improves texture.
2
Boil red kidney beans with a pinch of salt until soft (about 15 minutes). Drain and set aside. Sweeten with 1 tbsp stevia or coconut sugar while warm.
15 minutes
Add sweetener while beans are warm for better absorption.
3
Steam or boil mung beans until soft (10-12 minutes). Divide into two portions. Mash one portion for the yellow layer and blend the other with pandan extract for the green layer.
12 minutes
Use a blender for a smooth, creamy mung bean paste.
4
Prepare tapioca pearls as per package instructions if using. Rinse under cold water to prevent sticking.
8 minutes
Tapioca pearls add a chewy texture but can be omitted for lower calories.

Why This Dish is Healthy

This healthy version of Chè Ba Màu is lower in added sugars and saturated fats compared to traditional recipes. By substituting refined sugar with stevia or coconut sugar and using light coconut milk, the dessert remains flavorful yet lighter on calories. High fiber and protein content also help with satiety, making it an excellent choice for those monitoring their weight or overall health.

Chè Ba Màu is rich in plant-based protein from beans, providing dietary fiber that supports digestive health. Mung beans and kidney beans offer essential minerals like iron, magnesium, and folate, while coconut milk contains healthy fats and antioxidants. Using stevia or coconut sugar lowers the glycemic impact of this dessert, making it suitable for balanced diets. The use of natural color from pandan extract and minimal processed ingredients ensures a nutrient-dense treat.

Pro Tips

💡Tip 1: Use fresh pandan leaves for extract if available for the most authentic aroma.
💡Tip 2: Prepare beans and mung bean paste in advance for quick assembly.
💡Tip 3: Layer ingredients gently to keep colors distinct and visually appealing.

Storage & Serving

Store each component separately in airtight containers in the refrigerator for up to 2 days. Assemble with ice just before serving to maintain the best texture and appearance.

Best served: Lunch or as an afternoon snack