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Preparation
2 hours
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Processing
10 minutes
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Difficulty
Easy
In hot weather, how can we not mention the refreshing and attractive che desserts? Today, let’s cook with TasteVN to add a recipe for the beautifully layered three-color che that is incredibly sweet, cool, and delicious, making anyone who tries it fall in love!
Ingredients for Three-Color Che For 8 people
Fresh coconut water 1 liter Gelatin powder 2 teaspoons (Agar gelatin) Canned red beans 400 gr (1 can) Green mung beans, peeled 150 gr Coconut milk 400 ml Pandan leaf food coloring 3 ml (3 drops) Brown sugar 1 cup (rice bowl type) Salt/sugar A little Ice cubes A little
How to choose good green beans
- Good green beans are those with a moderate size, uniform with each other, without significant differences.
- You should choose beans that have a bright yellow color, are shiny, and do not have a layer of white powder sticking to the outside.
- When squeezing by hand, the green beans should feel distinctly firm and not easily crushed.
- You should avoid buying green beans with unusual colors, surfaces showing signs of mold, or even emitting a foul smell, as these are spoiled green beans and should not be consumed.
Where to buy canned red beans?
- You can easily find canned red beans at supermarkets, stores specializing in ingredients for making sweet dishes, or more conveniently, you can also order them on e-commerce websites!
- Additionally, if you have time, you can also buy raw red beans to soak and cook them yourself!
How to make Three Color Dessert (Chè ba mà u)
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Cooking the jelly
First, take a pot and add 1 liter of fresh coconut water and 2 teaspoons of jelly powder, then stir well until the powder dissolves and let it sit for about 15 minutes.
Next, place the pot of fresh coconut water on the stove over medium heat, continuously stirring in one direction with a ladle, and cook for 7 – 10 minutes.
Then, add 4 tablespoons of sugar and continue stirring for about 5 – 7 minutes, skimming off the foam with a ladle. When the mixture comes to a boil again, reduce the heat to low and cook for another 5 minutes.
When you see the jelly powder has dissolved and the jelly has changed to a darker color than initially, add 3 drops of pandan food coloring, stir well again, then turn off the heat, pour the jelly into molds, let it cool completely, and place it in the refrigerator for about 1 – 2 hours.
Finally, when the jelly has completely set, gently remove it from the molds and cut it into small square pieces to serve.
Tip: Depending on your preference, you can replace the pandan food coloring with pandan syrup or pandan extract!
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Prepare and cook mung beans
With 150g of peeled mung beans, rinse them 1 – 2 times with clean water, place them in a bowl with 200ml of warm water, just enough to cover the mung beans, soak for about 30 minutes, then rinse and drain.
At the same time, place another pot on the stove with all the drained mung beans, 250ml of water, and 1/4 teaspoon of salt, and cook over low heat for 10 – 15 minutes.
When the water has evaporated and the mung beans are cooked, add 15ml (about 1.5 tablespoons) of canned coconut milk, and use a spoon to mix well for about 2 minutes.
Next, add 2 tablespoons of sugar, continue to stir, and use the spoon to mash the mung beans evenly.
Finally, when the mung beans have become smooth, turn off the heat and transfer the mung beans to a bowl.
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Mix red beans with sugar
You wash 1 can of red beans with water to clean, then drain.
Next, you put all the drained red beans into a bowl along with 1.5 tablespoons of sugar, using a spoon to mix well and let the sugar dissolve for about 20 – 30 minutes.
Tip: If you want the red beans to be softer and more fragrant, you can mix them with sugar and then cook on the stove over low heat for about 7 – 10 minutes!
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Cook coconut milk and syrup
You place a new pot on the stove along with the remaining canned coconut milk, 100ml of water, 1/8 teaspoon of salt, and 2.5 tablespoons of sugar, stir well with a spoon, and cook for about 7 – 10 minutes on low heat.
When you see the coconut milk boiling and the ingredients are dissolved, turn off the heat and pour it into a bowl.
Next, place another pot on the stove with 1 bowl of brown sugar (the size of a rice bowl) and 80ml of water, and cook over medium heat for about 5 minutes.
When the syrup boils, reduce to low heat and continue to cook for another 5 minutes, until the syrup thickens, then turn off the heat and pour it into a bowl.
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Completion
Once you have prepared the ingredients, take a cup and layer it with some ice cubes, pandan jelly, mung beans, red beans, coconut milk, syrup, and a few more ice cubes on top, then enjoy it right away!
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Final Product
As the name suggests, the three-color dessert with 3 different layers looks very appealing and stimulates the taste buds.
When enjoying it, you will immediately feel the soft jelly on your tongue with a gentle aroma from the pandan leaves, accompanied by a slight nuttiness from the mung beans and red beans, and especially, there is rich coconut milk that is creamy but not at all greasy!
