Name: Chè Thập Cẩm with Grass Jelly, Coconut Jelly & Mung Bean Paste
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Vietnamese
Ingredients: 1 cup grass jelly, cubed; 1 cup coconut jelly, cubed; 1 cup agar jelly, cubed; 1/2 cup sugar palm fruit (or jackfruit/lychee as substitute); 1/2 cup sago pearls; 1 cup mung bean paste; 1 tablespoon chia seeds; 1 cup coconut milk (sweetened to taste); Crushed ice, for serving

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A refreshing Vietnamese dessert layered with grass jelly, coconut jelly, mung bean paste, sago pearls, chia seeds, and coconut cream served over crushed ice. It’s vibrant, textural, and the perfect way for me to cool down on a hot day.

Chè Thập Cẩm with Grass Jelly, Coconut Jelly & Mung Bean Paste

Why You’ll Love This Recipe

I like how this dessert isn’t just about taste but also about textures and colors. Each spoonful is different—soft mung bean paste, chewy sago, bouncy jellies, and creamy coconut milk all come together beautifully. I also enjoy how flexible it is, since I can swap ingredients depending on what I have on hand or what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Grass jelly
Coconut jelly
Agar jelly
Sugar palm fruit
Sago pearls
Mung bean paste
Chia seeds
Coconut milk
Crushed ice

Directions

Cook the sago pearls until translucent, then rinse under cold water and set aside.
Prepare the mung bean paste by cooking mung beans until soft, then mashing or blending them into a smooth paste with sugar.
Slice the grass jelly, coconut jelly, and agar jelly into cubes.
In serving glasses, layer the jellies, mung bean paste, sugar palm fruit, sago, and chia seeds.
Pour over coconut milk and top with crushed ice.
Serve immediately while chilled and refreshing.

Servings and timing

This recipe makes about 3 servings. The preparation time is around 30 minutes, with about 20 minutes of cooking for the beans and sago, so in total it takes about 50 minutes from start to finish.

Variations

I sometimes replace mung bean paste with taro paste for a richer flavor. Adding red beans or pandan jelly also makes it even more colorful. When I want it extra indulgent, I drizzle pandan syrup or sprinkle toasted sesame seeds on top.

Storage/reheating

I keep the components separate in the fridge for up to 3 days—especially the jellies and mung bean paste. I never store the dessert already assembled with ice, because it melts and waters everything down. When I’m ready to eat, I just assemble the layers fresh and add crushed ice.

FAQs

What does chè thập cẩm mean?

It literally means “mixed sweet soup” in Vietnamese, a combination of different ingredients layered together.

Can I make this dessert ahead of time?

I prepare the ingredients ahead, but I always assemble the glass just before serving so it stays fresh and vibrant.

Do I need all the ingredients, or can I simplify it?

I like using them all for the texture contrast, but it’s totally fine to make it with just grass jelly, coconut milk, and beans for a simpler version.

Is this dessert vegan?

Yes, it is completely plant-based since it uses beans, jellies, and coconut milk.

What can I use instead of sugar palm fruit?

If I can’t find sugar palm fruit, I substitute with jackfruit or lychee for a sweet tropical twist.

Conclusion

I love how chè thập cẩm turns something as simple as beans and jelly into a show-stopping dessert. Every glass feels like a celebration of color, flavor, and texture. Once I learned how easy it was to make at home, I found myself craving it not just on hot days but anytime I wanted something refreshing and satisfying.