Chè Ba Màu — Three-Color Coconut Dessert Soup

Ingredients

• ¼ cup small tapioca pearls (hạt chè)
• 1 can (14 oz) canned mung beans in light syrup (đậu xanh)
• ½ can (14 oz) canned chickpeas in light syrup
• 1 can (13.5 oz) coconut milk, full-fat
• ¼ cup granulated sugar
• 2 cups water
• 2 cups crushed ice

Instructions

1. 1

   Boil water in a medium pot. Add tapioca pearls and stir constantly for 8–10 minutes until translucent, then drain and set aside in a bowl.

2. 2

   Drain mung beans and chickpeas, rinse under cold water, then divide evenly into two bowls for layering later.

3. 3

   In the same pot, combine coconut milk, sugar, and 2 cups water. Heat over medium, stirring occasionally, until sugar dissolves and mixture is warm, about 3 minutes.

4. 4

   Remove from heat and let the coconut broth cool to room temperature, about 5 minutes.

5. 5

   Layer into four serving bowls: tapioca pearls first (bottom), then mung beans, then chickpeas on top. Pour warm (or cooled) coconut broth over each.

6. 6

   Top with crushed ice, stir gently before serving, and drink while ice is still crunching.

Tools you’ll need

• medium pot
• wooden spoon
• colander
• four serving bowls
• ice crusher or plastic bag + mallet

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