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Recipe for Vietnamese Three-Colour Dessert (Chè Ba Màu)

This luscious Vietnamese Three-Colour Dessert (Chè Ba Màu) brings together silky coconut milk sauce, fragrant pandan jelly, sweet mung beans, and tender red beans in one refreshing bowl. Served over a generous bed of shaved ice, each spoonful is a cool, creamy mix of textures and flavours that’s perfect for hot days or whenever you’re craving a light yet indulgent Vietnamese treat.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Three-Colour Dessert (Chè Ba Màu) in action.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Cuisine Vietnamese
Servings 6

Equipment

  • 1 Pot

Ingredients
  

Green Layer (Pandan Jelly):

  • 1 tablespoon agar agar powder
  • 2 cups water
  • ½ teaspoon pandan extract
  • 3 tablespoons sugar

Yellow Layer (Mung Beans):

  • 135 grams split mung beans
  • 2 cups water
  • 3 tablespoons sugar
  • 1½ teaspoon vanilla sugar

Red Layer (Red Beans):

  • 225 grams red beans (soaked overnight and drained)
  • 2 tablespoons sugar

Milk Sauce:

  • 1 can coconut milk (400 mL)
  • 2 tablespoons condensed milk
  • 2 teaspoons tapioca starch

Toppings:

  • Shaved ice
  • Extra condensed milk (optional, for drizzling)

Instructions
 

  • Prepare the Green Layer (Pandan Jelly):
    Add 2 cups of water to a pot and set over medium-high heat. Add pandan extract, sugar, and agar agar powder.
    Stir continuously until the sugar and agar are fully dissolved and the mixture comes to a gentle boil.
    Pour the hot mixture into a heatproof glass dish or shallow tray.
    Let it cool and set at room temperature, then transfer to the fridge and chill for at least 4 hours, or until firm.
    Once fully set, gently loosen the jelly from the dish. Slice into thin strips or small cubes, depending on your preferred look and texture. Keep chilled until assembling.
  • Prepare the Yellow Layer (Mung Beans):
    Rinse the mung beans under cold water until the water runs clearer. Add the mung beans and 2 cups of water to a non-stick pot. Bring to a boil over medium-high heat.
    Reduce the heat to low and let the beans simmer until soft and most of the water has evaporated, stirring occasionally to prevent sticking. If they look too dry before softening, add a splash of water.
    When the beans are soft and thick, add the sugar and vanilla sugar. Mix well to dissolve and distribute the sweetness.
    Stir well, lightly mashing with a spatula or spoon until smooth or to your preferred texture (chunky or smoother paste both work).
    Remove from heat and transfer the mung beans to a bowl. Let cool to room temperature, then chill if you prefer a firmer layer.
  • Prepare the Red Layer (Red Beans):
    After soaking overnight, drain and rinse the red beans.
    Add the beans to a pot and cover with fresh water (about 2–3 cm above the beans). Bring to a boil, then reduce to a gentle simmer.
    Cook until the beans are soft but still holding their shape. Remove from heat, drain well, and transfer to a bowl.
    In a separate bowl, add 1 cup of hot water and 2 tablespoons sugar. Stir until the sugar is dissolved.
    Let the syrup cool slightly, then pour it over the cooked red beans. Allow the beans to soak in the syrup for at least 20–30 minutes, then chill until ready to serve.
  • Prepare the Milk Sauce:
    In a pot over medium heat, add coconut milk and condensed milk.
    Stir well to combine and gently warm. Do not let it come to a full boil.
    In a small bowl, mix the tapioca starch with 2–3 tablespoons water to make a smooth slurry (no lumps). Slowly pour the slurry into the warm coconut mixture while stirring constantly.
    Cook until the sauce thickens slightly and is steaming, with a smooth, glossy texture.
    Remove from heat and let the milk sauce cool to room temperature. Chill in the fridge until cold before serving.
  • Assemble:
    Layer the dessert
    In a clear glass or dessert bowl, add:
    - A spoonful of sweet red beans (red layer)
    - A spoonful of mung beans (yellow layer)
    - A spoonful of pandan jelly strips or cubes (green layer)
    Top generously with shaved ice. Pour the chilled coconut milk sauce over the ice until it almost reaches the rim of the glass.
  • Serve:
    Drizzle a little extra condensed milk on top if you like a richer, sweeter dessert.
    Mix lightly before eating so you get all three colours and textures in each bite.

Video