Chè Bà Ba (Three-color dessert)

Chè Bà Ba is a vibrant Vietnamese dessert featuring layers of sweetened mung beans, coconut milk, and colorful jelly, creating a delightful combination of textures and flavors. Served chilled, it's a refreshing treat perfect for warm weather.

Vietnamese · 90 min · 4 servings · paula_cocina

Ingredients

• 150 g mung beans, soaked overnight
• 400 ml coconut milk
• 100 g sugar
• 600 ml water
• 10 g agar-agar powder
• to taste food coloring (red and green)
• 100 g tapioca pearls
• a pinch salt

Method

1. Rinse the soaked mung beans and cook them in 300 ml of water over medium heat until soft. Mash the beans and mix with 50 g of sugar and a pinch of salt, then set aside.
2. In another pot, dissolve the agar-agar powder in 300 ml of water, bring to a boil, and simmer for 2-3 minutes. Remove from heat and divide the mixture into two bowls.
3. Add red food coloring to one bowl and green food coloring to the other. Pour each mixture into separate shallow containers and let them set in the refrigerator.
4. Cook the tapioca pearls in boiling water until translucent, then drain and rinse under cold water. Set aside.
5. In a saucepan, combine coconut milk with the remaining 50 g of sugar and heat gently until the sugar dissolves. Do not boil.
6. Once the colored agar-agar has set, cut it into small cubes.
7. To assemble, place a layer of mung bean paste at the bottom of serving bowls, followed by a layer of tapioca pearls, then add the agar-agar cubes.
8. Pour the sweetened coconut milk over the layers and serve chilled.

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