Chè ba màu

Background

Chè ba màu is a classic Vietnamese layered dessert celebrated for its contrasting textures and colors. In a tall glass, you’ll typically find a base of tender red beans, a smooth yellow bean layer, verdant jelly scented with pandan, and a pour of rich, lightly salted coconut milk, all crowned with frosty ice. The trio of colors symbolizes balance and variety, and the dish is a beloved summer staple from street carts to home kitchens. The modern version likely evolved alongside the popularity of layered chè varieties, combining local beans, tropical aromatics, and the crisp refreshment of shaved or crushed cubes of ice to cool the palate on hot days.

Ingredients

Red layer

• red beans – 1 cup, dried
• sugar – 1/3 cup (adjust to taste)
• salt – a pinch
• water – for soaking and simmering

Yellow layer

• mung beans – 1 cup, split and hulled
• coconut milk – 1/2 cup, warm
• sugar – 1/4 cup
• salt – a pinch
• water – for soaking and cooking

Green jelly layer

• water – 3 cups
• agar-agar powder – 1 tablespoon (adjust for firmness)
• sugar – 1/4 cup
• pandan leaves (bruised) or a few drops of pandan extract – for aroma

Coconut sauce

• coconut milk – 1 can (about 400 ml)
• sugar – 2 to 3 tablespoons
• salt – a pinch
• tapioca starch – 1 tablespoon
• water – 2 tablespoons (for slurry)

To serve

• ice – crushed or small cubes

Preparation

1. Rinse red beans and mung beans separately until the rinse runs clear. Cover each with plenty of fresh water and soak until plumped, at least 4 hours (longer soaks yield more even cooking).
2. Lightly bruise the pandan leaves if using, tying them into a loose knot to make removal easy later. Keep the agar-agar powder and measured sugar nearby for the jelly step.
3. Chill the serving glasses; a cold glass helps keep layers distinct when the warm elements meet the ice.

Cook the layers

Red layer

1. Drain the soaked red beans. Add to a pot with fresh water to cover by a couple of inches. Bring to a gentle simmer and cook until just tender, about 45–60 minutes, adding more hot water as needed to keep them submerged.
2. When tender, drain off most of the liquid, leaving just enough to coat. Stir in sugar and a pinch of salt. Simmer gently, stirring, until glossy and lightly syrupy, about 5 minutes. Cool to room temperature.

Yellow layer

1. Drain the soaked mung beans. Add to a pot with fresh water to cover by about 1 inch. Simmer gently until very soft and starting to fall apart, about 20–25 minutes.
2. Drain off any excess liquid. While still warm, mash the beans until smooth. Stir in warm coconut milk, sugar, and a pinch of salt until creamy and spreadable. If too thick, loosen with a spoonful of hot water. Let cool to room temperature.

Green jelly

1. In a saucepan, whisk agar-agar powder into cold water until fully dispersed. Add sugar and bring to a boil over medium heat, stirring. Add the knotted pandan leaves or a few drops of pandan extract. Simmer for 2–3 minutes to activate the gelling power.
2. Remove the pandan leaves (if used). Pour the clear, aromatic mixture into a shallow tray. Let it cool until the surface stops steaming, then refrigerate until set, about 30 minutes. Cut the firm jelly into thin strips or small cubes.

Coconut sauce

1. Combine coconut milk, sugar, and a pinch of salt in a small saucepan. Warm over low heat, stirring, until it reaches a gentle simmer, about 3–5 minutes—do not boil hard.
2. In a cup, whisk tapioca starch with water to make a smooth slurry. Whisk the slurry into the warm sauce and cook, stirring, until it lightly thickens and turns glossy, about 1–2 minutes. Cool completely; chilling helps preserve the layered look when poured over ice.

Assembly

1. Spoon a layer of the sweetened red beans into the bottom of each chilled glass, gently pressing to even it out.
2. Add a layer of the yellow bean mixture, smoothing the surface to create a distinct band.
3. Top with the green jelly strips, letting them tumble to fill gaps for a striking third color.
4. Fill the glass with ice to just below the rim. Pour the cold coconut milk sauce over the top until it trickles through the layers.
5. Serve immediately. Stir gently with a spoon or sip through a wide straw to enjoy all three textures together.

Tips and variations

• Sweetness: Adjust with more or less sugar in each layer to suit your palate.
• Jelly texture: For a softer set, reduce the agar-agar powder slightly; for a firmer bite (useful in hot weather), increase it a touch.
• Richer flavor: Substitute part of the bean-cooking water with additional coconut milk for a creamier profile.
• Aroma: If fresh pandan leaves are unavailable, use a few drops of pandan extract. A little goes a long way.
• Make-ahead: The beans and jelly can be prepared up to 2 days in advance and kept chilled; assemble with ice and the cold coconut milk sauce just before serving.

How to enjoy

Chè ba màu is all about contrast: creamy and fragrant coconut milk against cool ice; bouncy green jelly beside silky yellow bean and tender-sweet red beans. Take a moment to admire the stripes, then stir lightly so each spoonful carries a bit of every layer. The chill from the ice tempers the sweetness, making it especially refreshing in warm weather.