Three-Color Sweet Bean Dessert

Name: Three-Color Sweet Bean Dessert
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1/2 cup dried red kidney beans or adzuki beans, soaked overnight; 1/2 cup dried split yellow mung beans, soaked 1 hr; 1/2 cup granulated sugar; 8 cups water; 1 tsp pandan extract (or 4 drops green food coloring); 1 tsp agar-agar powder; 1 cup water (for pandan jelly); 1 cup canned coconut cream; 1/4 tsp salt; 2 cups crushed ice

100 minMediumServes 4290 cal/serving

VietnameseDessertStovetopVeganDairy-FreeGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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Ingredients

1/2 cup dried red kidney beans or adzuki beans, soaked overnight
1/2 cup dried split yellow mung beans, soaked 1 hr
1/2 cup granulated sugar
8 cups water
1 tsp pandan extract (or 4 drops green food coloring)
1 tsp agar-agar powder
1 cup water (for pandan jelly)
1 cup canned coconut cream
1/4 tsp salt
2 cups crushed ice

Instructions

1

Drain soaked 1/2 cup dried red kidney beans or adzuki beans. Place in a saucepan with enough fresh water to cover by 2 inches. Bring to a boil, then simmer 45-60 minutes until tender. Drain, then stir in 2 tablespoons of granulated sugar and a pinch of salt. Set aside.
2

Drain soaked 1/2 cup dried split yellow mung beans. Simmer in fresh water for 20-25 minutes until very soft. Drain well, then mash with 2 tablespoons of granulated sugar and a pinch of salt until a thick paste forms. Set aside.
3

Make the pandan jelly: whisk 1 tsp agar-agar powder into 1 cup water (for pandan jelly) in a small saucepan. Add remaining granulated sugar and 1 tsp pandan extract (or 4 drops green food coloring). Bring to a boil, stirring constantly, for 2 minutes. Pour into a shallow dish and let set at room temperature, then refrigerate until firm. Cut into small cubes.
4

Warm 1 cup canned coconut cream gently in a small saucepan with a pinch of salt until just fluid. Do not boil. Let cool slightly.
5

Assemble the dessert: spoon a layer of sweetened red beans into the bottom of tall glasses. Add a layer of mung bean paste. Top with pandan jelly cubes. Pack 2 cups crushed ice on top and drizzle generously with the salted coconut cream. Serve immediately.

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Questions

What is Three-Color Sweet Bean Dessert?

Che ba mau, the Vietnamese layered dessert of sweetened red beans, yellow mung bean paste, and pandan-tinted jelly piled into a glass with crushed ice and drizzled with coconut cream. Plan ahead: soak dried beans overnight before cooking. This reference files it under Vietnamese dessert: made on the stovetop, rated medium and about 100 minutes start to finish.

What should Three-Color Sweet Bean Dessert look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until a thick paste forms.

What can I use instead of pandan in Three-Color Sweet Bean Dessert?

The entry for Three-Color Sweet Bean Dessert calls for 1 tsp pandan extract (or 4 drops green food coloring). In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

How many calories are in Three-Color Sweet Bean Dessert?

One serving (the recipe makes 4) is about 290 calories, with 6 g protein, 48 g carbohydrate and 6 g fat, plus 3 g fiber and 80 mg sodium. The figures are estimates computed from the ingredient list.

How long does Three-Color Sweet Bean Dessert keep?

Keep Three-Color Sweet Bean Dessert covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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