Name: Che Ba Mau (Vietnamese Three Color Dessert)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Vietnamese
Ingredients: 1 tablespoon agar agar; 2 cups water (for jelly); 1/2 teaspoon pandan extract; 1/4 cup sugar (for jelly); 1 cup adzuki red beans, soaked overnight; 4 cups water (for red beans); 3/4 cup sugar (for red beans); 1/2 teaspoon salt (for red beans); 1 cup peeled split mung beans, soaked overnight; 1 1/4 cups water (for mung beans); 1/2 cup granulated sugar (for mung beans); 1/2 teaspoon salt (for mung beans); 1 can coconut cream; 1 1/4 cups water (for coconut sauce); 1/4 cup granulated sugar (for coconut sauce); 1/2 teaspoon salt (for coconut sauce); 1 tablespoon tapioca starch or cornstarch; 2 tablespoons water (for slurry); Crushed ice (to serve)

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Che Ba Mau, also known as the Vietnamese Three Color Dessert, is one of the most iconic and refreshing Vietnamese sweets. I love how this colorful dessert combines layers of creamy mung beans, sweet red beans, and bouncy pandan jelly, all topped with a rich coconut sauce and crushed ice. It’s light, vibrant, and the perfect treat for a hot summer day.

Che Ba Mau (Vietnamese Three Color Dessert)

Why You’ll Love This Recipe

I love this recipe because it’s both refreshing and satisfying at the same time. The layers create a beautiful contrast in both texture and flavor — sweet, creamy, and fragrant with pandan and coconut. It’s also completely vegan, easy to customize, and fun to assemble. I especially enjoy preparing it for gatherings because the colors make it such a showstopper dessert that everyone always asks about.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Pandan Jelly Layer:

1 tablespoon agar agar
2 cups water
½ teaspoon pandan extract
¼ cup sugar

For the Red Bean Layer:

1 cup adzuki red beans, soaked overnight
4 cups water
¾ cup sugar
½ teaspoon salt

For the Mung Bean Layer:

1 cup peeled split mung beans, soaked overnight
1¼ cups water
½ cup granulated sugar
½ teaspoon salt

For the Coconut Sauce:

1 can coconut cream
1¼ cups water
¼ cup granulated sugar
½ teaspoon salt
1 tablespoon tapioca starch (or cornstarch)
2 tablespoons water (for slurry)

To Serve:

Crushed ice

Directions

Prepare the pandan jelly: I start by mixing agar agar, sugar, and water in a saucepan over medium heat. Once everything is dissolved, I add pandan extract and bring it to a gentle boil. After simmering for a couple of minutes, I pour it into a heatproof dish to cool, then cut it into thin strips or cubes once it sets.
Cook the red beans: I soak the adzuki red beans overnight, then cook them in water until soft. Once tender, I stir in sugar and salt and simmer them gently until the beans absorb the sweetness.
Cook the mung beans: I soak the mung beans overnight as well. After boiling, I simmer them with sugar and salt until the water is absorbed and the beans are soft. Then I blend them until smooth and refrigerate to cool.
Make the coconut sauce: In a saucepan, I combine coconut cream, water, sugar, and salt, then bring to a simmer. I slowly whisk in a tapioca starch slurry to thicken the sauce, then refrigerate it to chill.
Assemble the dessert: I layer mung beans, red beans, and pandan jelly into a glass, pour coconut sauce over the top, and add crushed ice. I like to mix it all together before enjoying it — every spoonful is creamy, chewy, and perfectly sweet.

Servings and timing

This recipe makes about 6 servings and takes roughly 2 hours in total — about 30 minutes of prep and 1 hour 30 minutes of cooking time. It’s best served immediately after assembling, when everything is cold and refreshing.

Variations

I sometimes like to switch things up by adding canned fruits like jackfruit, lychee, or longan for extra sweetness. If I’m craving something different, I replace the pandan jelly with cendol for a chewy texture. For deeper flavor, I’ll steep a few pandan leaves in the coconut cream while it simmers. You can also use palm sugar instead of granulated sugar for a more caramel-like sweetness.

Storage/Reheating

I keep each component — mung beans, red beans, pandan jelly, and coconut sauce — in separate containers in the refrigerator for up to three days. I never store them mixed together since that makes the layers muddy. When I’m ready to serve again, I just reassemble and add fresh crushed ice.

FAQs

What is the difference between Che Ba Mau and Halo Halo?

Che Ba Mau is a Vietnamese dessert, while Halo Halo is Filipino. Both are layered cold treats, but the ingredients and preparation differ. Che Ba Mau features pandan jelly, mung beans, and red beans, while Halo Halo uses a mix of fruits, jellies, and shaved ice.

Is Che Ba Mau vegan?

Yes, this recipe is completely vegan since it uses plant-based ingredients like coconut cream and agar agar.

Do I need to soak the beans overnight?

I recommend soaking both mung beans and adzuki beans overnight for even cooking and the best texture. If I forget, I just cook them longer until soft.

Can I use canned beans instead of dried?

Yes, I can use canned red kidney beans or pinto beans as a shortcut. I soak them in a simple syrup overnight to sweeten them before assembling.

Can I make this dessert ahead of time?

Yes, I prepare the components up to three days in advance, refrigerate them separately, and assemble right before serving for the freshest taste and texture.

Conclusion

Che Ba Mau is a delightful Vietnamese dessert that brings together creamy, sweet, and refreshing flavors in one colorful cup. I love making it during the warmer months because it’s cooling, light, and visually stunning. Once I mastered the individual layers, I realized how easy it is to recreate this street-style favorite right at home. Each spoonful is a perfect mix of flavors — sweet beans, fragrant pandan, and rich coconut cream — making it one of my all-time favorite Vietnamese desserts.