Che Ba Mau

Che Ba Mau Recipe

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About Che Ba Mau Recipe:

Che Ba Mau is a refreshing and eye-catching Vietnamese dessert. Also known as the Vietnamese three-color dessert, this popular dessert has 3 vibrant layers.

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  • 6 Ingredients
Adjust Servings :

Ingredients for Che Ba Mau Recipe

  • 1 tablespoon Agar agar or gelatin
  • 0.67 teaspoon pandan color green food color
  • 1/2 cup peeled mung beans rinsed and soaked
  • 1 cup Sugar
  • 1 can kidney beans or red beans
  • As required Coconut sauce
  • 48g Fat(18.16%)
  • 25g Protein(9.55%)
  • 173g Carbs(65.70%)
  • 17g Fiber(6.32%)
  • Other(0.28%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Che Ba Mau Recipe

step 1


To make the inexperienced color jelly, dissolve one tbsp agar powder in four cups (1 liter) of water. Bring around a boil whereas perpetually stirring. Once it boils, lowers the warmth, adds 1/4 cup sugar, and cook for a few minutes.

step 2


Then close up the warmth and add ½ tsp of inexperienced coloring or pandan extract. Stir to mix the color utterly, then transfer to an instrumentality and let cool to the line. To create the yellow layer, wash ½ cup of unclothed split mung bean beans many times then soak in water for concerning half-hour.

step 3


Then cook with one ½ cup of water till soft. Once the beans flip mushy, add 1 / 4 cup of sugar and use a mixer or spoon mash it into a paste. Once adding the sugar, cook on low heat for concerning 10-15 minutes then transfer to an instrumentality.

step 4


Once it cools down, it


Ll thicken sort of pudding. For the red layer, rinse the red excretory organ beans many times to urge obviate the seawater. In a very cooking pan dissolve ½ cup sugar with a pair of tbsp of water below low heat.


Once the sugar is totally unfrozen, add the red excretory organ beans and simmer on low heat for concerning 10-15 minutes till the beans absorb the sweetness of the sugar. Once the inexperienced jelly is totally set, loosen out the sides and take away it from the mildew.


Cut the jelly into skinny strips. Into a tall frozen dessert glass, add some crushed or well-shaven ice, then many tbsp of sweet red excretory organ beans, then the yellow layer of the mung bean beans pudding, then the sliced inexperienced jellies on high. High it up with some coconut sauce. Serve it cold.