Che Ba Mau Vietnamese Three Color Dessert Recipe

Che ba mau

Makes 6-8 Servings

Prep Time 45 Minutes

1 bag of agar agar powder

1 bag 12oz yellow mung beans

1 can 15 oz red kidney beans

1 can 15 oz white kidney beans

1 can 14 oz coconut cream

3 cups Sugar

1/4 teaspoon Panden flavor extract

Food color-your choice, in this recipe we used green.

Step 1 Making your gelatin mold using Agar Agar Powder.

In large sauce pan add 7 cups of water and 1 pack of agar powder stirring constantly bring to boil add 2 cups of sugar 1/4 teaspoon of pandan extract for flavor and 2 drops of green food color then pour into large glass pan let it set for 30 minutes.

Step 2

In large bowl add 1 bag of mung bean soak for 1 hour then rinse throughly.

In medium sauce pan pour 3 cups of water add mung bean bring

boil then reduce low heat stir in constantly until become a paste add 3 tablespoons sugar and 1/4 teaspoon of salt.

Drain and rinse red and white kidney beans throughly from can. In small sauce pan add 2/3 cup of water and 1/3 cup of sugar for each can of kidney beans add kidney bean, bring it to boil. Remove from heat and refrigerate.

Step 4 In small sauce pan medium heat add coconut cream , 2 tablespoons of sugar ,1/8 teaspoon of salt stir. In a separate saucer mix 1/2 teaspoon of tapioca flour and 1 tablespoon water together add in coconut cream to thicken it. When coconut starts to boil remove from heat. Refrigerate.

Step 5 Slice with a knife or you can use a shredder to make thin pieces

Step 6 In a large glass Combine your red & white Kidney beans, mung beans, sliced gelatin, coconut cream and crushed ice. Enjoy