Vietnamese Che Ba Màu (Three-Color Dessert)
A refreshing Vietnamese dessert layered with coconut cream, sweet corn, and mung beans in a light sugar syrup. Serve ice-cold as an elegant finish to any meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 186
- Protein
- 2g
Ingredients
- ½ cup sugar
- 2 cups water
- ½ tsp vanilla extract
- 1 can (15 oz) canned mung beans, drained and rinsed
- 1 can (15 oz) canned sweet corn, drained
- ¾ cup coconut cream (or full-fat coconut milk)
- 3 cups crushed ice
- ¼ tsp salt
Instructions
- 1
Combine sugar, water, and salt in a saucepan. Bring to a boil, stirring until sugar dissolves, ~3 min.
- 2
Remove from heat. Stir in vanilla extract. Let cool completely, ~15 minutes.
- 3
Divide crushed ice evenly among 4 serving glasses or bowls.
- 4
Layer mung beans on top of ice in each glass, distributing evenly.
- 5
Layer sweet corn on top of mung beans in each glass.
- 6
Drizzle 3 tablespoons of cooled sugar syrup over each serving.
- 7
Top each glass with 3 tablespoons coconut cream and stir gently to combine.
- 8
Serve immediately while ice is still crunchy.
Tools you’ll need
- medium saucepan
- wooden spoon
- 4 serving glasses or bowls
- measuring cups and spoons
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