Chè Ba Màu is a delicious and easy to make colorful, three layer Vietnamese dessert that is topped with shaved ice and flavorful coconut sauce.

Chè Ba Màu - Vietnamese Three Color Dessert

½ c dried split mung beans

¾ c water

tsbp sugar

tbsp 100% agar agar powder (Telephone brand)

water

¼ tsp pandan extract

tbsp sugar

boiled red bean paste (16.75 oz)

oz coconut cream

salt

tapioca

c ice

Rinse ½ cup of mung bean under running water.

In a container, add ½ cup dried mung bean and four cups of water. Soak the beans for at least four hours or overnight.

After soaking, drain the mung beans and add to your rice cooker. Add ¾ cup of water and close the lid. Use the regular rice option or put a 40 minute timer to cook the beans.

After the rice cooker is done, use your paddle to mash the beans (this should be very easy since the beans have softened immensely). Add three tablespoons of sugar and continue to mash and mix. Move to a container to rest, and cool in the fridge until assembly.

Mung bean layer

In a saucepan, bring the water to a boil and mix in the agar agar and sugar until it thoroughly dissolves. Lower the heat and add the pandan extract. Mix this until the liquid turns green and move to a glass container to cool.

When it’s at room temperature, move to the fridge to chill for two hours. The pandan jelly should be firm to the touch and easily remove from the glass container.

Cut the jelly into your preferred shape to eat. I prefer small bite-sized squares or thin strips.

Pandan jelly layer

In a saucepan, mix together the coconut cream, sugar, and salt over medium heat.

Add the tapioca starch carefully with a whisk. Cook for about one to two minutes until it thickens to the consistency of diluted pudding.

Remove from the heat and move to a glass container to cool. Chill in the fridge until time of assembly.

Coconut sauce

I like to fridge all the layers at least 30 minutes before assembly to keep everything cold, this is optional.

For the shaved ice, I used about four cups of ice and an ice shaving machine, but you can also use a strong blender.

I prefer to layer the ingredients in this way: shaved ice, red bean paste, mung beans, pandan jelly, shaved ice, and coconut sauce. You can add mini layers of ice in between to make it extra cold and break up the dense beans too.

Assembly

For a savoury snack that's quick and easy to make, these spinach and feta muffins hit the spot. Filled with tasty and nutritious ingredients, eat these on the go or pack into school lunches.

Spinach & feta muffins

oil,

(2 1/2 cups) self-raising flour

(about 1/2 bunch) English spinach,trimmed, washed, dried, shredded

feta, crumbled

(1/2 cup) chopped semi-dried tomatoes

tbsp finely grated parmesan or vegetarian hard cheese

330 milliliters (1 1/3 cups) milk

butter, melted

dill

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Spinach & feta muffins

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Chè Ba Màu - Vietnamese Three Color...

Spinach & feta muffins

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