Chè is one of those dishes that rewards patience and attention to detail. This recipe captures the authentic flavors that make this dish a Vietnamese staple.

Chè is Vietnam's answer to dessert — a universe of sweet soups, puddings, and drinks that range from creamy coconut-based concoctions to refreshing fruit and jelly medleys. Chè ba màu, the iconic three-color dessert, layers sweet red beans, smooth mung bean paste, and wobbly pandan jelly over crushed ice, all crowned with rich coconut sauce. It's a textural adventure: creamy, chewy, silky, and crunchy all at once, with the pandan adding a floral, vanilla-like aroma that's unmistakably Southeast Asian.

Ingredients

    Green Pandan Jelly

    • 1 tbsp agar-agar (or gelatin or konnyaku powder)
    • 4 cups (1 liter) water
    • 1/4 cup sugar
    • 2/3 tsp pandan extract (or green food coloring)

    Yellow Mung Bean Layer

    • 1/2 cup (100g) peeled mung beans, rinsed and soaked
    • 1 1/2 cups water
    • 1/4 cup sugar

    Red Bean Layer

    • 1 can kidney beans or red beans
    • 1/2 cup sugar
    • 2 tbsp water

    Assembly

    • Coconut sauce (store-bought or homemade)
    • Crushed or shaved ice

    Instructions

    1

    Make the green jelly

    Dissolve 1 tbsp agar-agar powder in 4 cups (1 liter) of water. Bring to a boil while constantly stirring. When it boils, lower the heat, add 1/4 cup sugar and cook for a couple of minutes. Turn off the heat and add 1/2 tsp pandan extract or green food color. Stir to blend, then transfer to a container and let cool to set.

    2

    Make the yellow layer

    Wash 1/2 cup peeled split mung beans a few times and soak in water for about 30 minutes. Cook with 1 1/2 cups water until soft. When the beans turn mushy, add 1/4 cup sugar and use a blender or spoon to mash into a paste. Cook on low heat for 10-15 minutes, then transfer to a container. It will thicken like a pudding as it cools.

    3

    Make the red layer

    Rinse the red kidney beans a few times to remove salt water. In a saucepan, dissolve 1/2 cup sugar with 2 tbsp water over low heat. When the sugar is completely melted, add the red kidney beans and simmer on low heat for 10-15 minutes until the beans absorb the sweetness.

    4

    Assemble

    When the green jelly is completely set, loosen the edges and remove from the mold. Cut the jelly into thin strips.

    5

    Serve

    Into a tall sundae glass, add some crushed or shaved ice, then a few tablespoons of sweetened red kidney beans, then the yellow mung bean pudding, and then the shredded green jelly on top. Top with coconut sauce. Serve cold.