vietnamese dessert

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

These chewy on the inside and crispy on the outside pandan waffles are so addicting, you&#039;ll want to make them just so you can smell the aromatic and coconutty flavor all throughout your house!

Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

g pandan leaves (fresh

artificial pandan extract

285 g tapioca starch

rice flour

g all purpose flour

sugar

g baking powder

eggs

13.5 fl oz coconut cream

tbsp neutral cooking oil

Defrost pandan leaves (if frozen) and clean leaves under running water.

Cut your pandan leaves into three inch sections, add to the blender.

Add half a cup of water to the blender, and blend until you no longer see large chunks.

Strain the pulp, reserve the remaining liquid, and squeeze out any liquid inside the pulp too.

Pandan Option 1 - Fresh Extract (recommended)

Add the artificial extract drops to the water and mix. Set aside for later.

Pandan Option 2 - Artificial Extract

In a medium mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt.

In another large mixing bowl, beat the eggs together. Then, add the coconut cream, pandan extract, and oil.

Sift the dry ingredients into the wet ingredients mixing bowl and fold carefully to prevent from over mixing the batter. Your batter should be slightly thick and have lumps left over. If you&#039;re using artificial pandan extract, and want the batter to be more green at this point you can add 1-2 more drops and mix the batter again.

Let the batter rest for at least one hour, this improves the dough texture. If you&#039;re only resting one hour, leaving on the counter is fine, but you can rest it in the fridge in an air-tight container for up to a week and the batter will still be good.

When ready to cook, mix the batter a little bit and heat up your waffle iron. Do this before making EACH waffle since the batter can separate and settle. I use an Oster belgian waffle iron and found that the setting for medium-high works best.

Using a disher or ladle, drop three to four scoops onto the waffle and cook. When your waffle iron is finished cooking, your waffle should be nice and golden brown with specks of green on the outside.

Remove your waffle and serve. If you find your waffle is on the softer side, let it rest for about one minute and it should get crispier.

Waffle

Pandan sticky rice dessert, or xôi lá dứa, is a wonderful warm snack or dessert with pandan leaves taking the stage with a strong coconut hit too. It&#039;s a tasty balance of sweet, salty, and nutty flavors you&#039;ll love to share!

Pandan Sticky Rice w/ Shredded Coconut (Xôi Lá Dứa)

8-12 pandan leaves

1.5 c filtered water (plus extra if needed to cover the rice)

c glutinous rice

coconut cream

sesame seeds

tsp sugar

tsp salt

coconut

Cut pandan leaves into small pieces, blend with the filtered water until the pieces are very small. About 30-60 seconds depending on your blender.

Strain, squeeze &amp; discard the pulp, leaving you with the pandan water.

Add pandan extract &amp; salt to pandan water.

Add the mixture to the rice in a large bowl. Add a little extra water if needed to just submerge rice.

Soak the rice for 4-12 hours unrefrigerated. Drain liquid from the rice.

Steam the rice for 15-20 min, until rice is soft and slightly clear. Soft enough to squeeze with your fingers.

Mix coconut sauce ingredients in a small bowl, then add to rice in the steamer, and mix to coat evenly.

Steam for another 10-15 more minutes.

Blend the roasted sesame, sugar and salt in a food processor until fine, but not pasty.

Add shredded coconut and topping to the sticky rice just before serving either in a large platter to share, or in individual bowls.

Topping

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