Chè Ba Màu (Vietnamese Three Color Dessert)- Very Easy to Make

Have you tried the Vietnamese Three Color Dessert before? It's quite refreshing and cools you off in the summer. It's an explosion of different textures inside your mouth. Very easy to assemble and make any time of the day. In this che recipe, you can control the sweetness of your dessert. Try this recipe out and let me know what you think.

Che Ba Mau (Vietnamese Three Color Dessert) Recipe

Make the Mung Bean Paste
1) Add 100 grams of mung beans to a bowl. Wash and rinse it 3 times.
2) Add the mung beans to a pot. Add 1.5 cups of water and heat it on medium.
3) Remove the scum from the surface.
4) Cook (cover) for 20-25 minutes or until softened. Turn the heat to low and stir until it becomes a sticky paste. Turn off heat and set aside.

Liquid Sugar
1) Heat 6 1/2 cups of water. Add in 4 TB sugar and stir to dissolve.
2) Turn off the heat and set aside.

Red Rubies
1. Cut the water chestnuts into little cubes. Add to a bowl.
2. Add about 10 drops of red food coloring to the water chestnuts and mix it well.
3. Then add 4-5 TB of tapioca starch to the water chestnuts and mix it so it's evenly coated.
4. In a boiling pot of water, drop the water chestnuts into the pot and stir it around.
5. Have a bowl of ice and water ready for the red rubies.
6. Once the red rubies rise to the surface of the boiling water, turn off the heat.
7. Scoop out the red rubies, add it to the bowl of ice and stir it around a bit.
8. Your red rubies are done.

Coconut Sauce
1) Add a can of coconut milk to a saucepan.
2) When it's boiling, add 1.5 teaspoons of tapioca starch and stir well to prevent from clumping.
3) Add in 2 TB sugar and stir. When it's dissolved, turn off the heat and set aside.

Pandan Jello (follow the package instructions)
1) Add 270 grams of sugar to a bowl. Add in the jello powder (Vietnamese jello) mixture.
2) Add 1.5 liters of water to a pot and turn it to high heat.
3) When it's boiling, gradually add in the jello powder mixture slowly and stir to mix well.
4) Add a few drops of pandan extract and stir.
5) Once the everything has dissolved, turn off the heat.
6) Pour the jello mixture into a mold. Refrigerate it for a few hours or the next day.
7) Once the jello is ready, cut it into cubes and/or thin strips. Set aside.

Assemble the Dessert
1) In a glass, put some mung bean paste in the bottom. Add the pandan jello in the middle. Add the red rubies on the top.
2) Add 4-8 TB of liquid sugar into your glass.
3) Add 4 TB of coconut sauce to your glass.
4) Top off your glass with crushed ice.
5) Mix everything together and enjoy.