Chè ba màu

A three-layered texture play: firm red beans, smooth mung bean paste, and crunchy pandan jelly. The coconut cream binds everything with a refreshing silkiness.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 570
• Protein: 17 g
• Carbs: 80 g
• Fat: 20 g

Ingredients

• 150 g Red bean ( soaked )
• 150 g mung beans ( peeled )
• 150 g White sugar
• 400 ml Coconut milk
• 4 g Agar-agar
• 4 piece pandan leaves ( for infusion )
• 500 ml Mineral water
• 1 tsp Corn starch
• 1 pinch Gray sea salt
• 500 g Crushed ice ( freshly crushed )

Instructions

1. Cooking red beans

   Rinse the red beans. Cook in plenty of boiling water until tender and easily mashed between fingers. Drain and mix with some sugar while still hot.

2. Mung bean paste

   Steam the mung beans until crumbly. Mash vigorously into a smooth, dense paste. Stir in a little sugar to stabilize the texture.

3. Pandan jelly

   Infuse pandan leaves in boiling mineral water, then strain. Add agar and remaining sugar, boil for 2 minutes. Pour into a flat dish. Once set and firm, cut into thin strips.

4. Preparing coconut cream

   Heat coconut milk with a pinch of salt and cornstarch. Stir until the sauce coats the back of a spoon smoothly. Let cool completely.

5. Assembly

   In a tall glass, layer the red beans, mung bean paste, and green jelly. Fill with crushed ice and top generously with the coconut cream.

Chef's tips

• Rinse beans thoroughly until the water runs perfectly clear.
• The mung bean paste must be dry enough so it doesn't bleed into the other layers.
• Don't oversweeten the coconut cream; the salt is what brings out the fruit's flavor.

Storage

Store components separately in the refrigerator for up to 48 hours. Assemble with ice just before serving.