Chè Ba Màu (Vietnamese Three-Color Dessert)

Chè Ba Màu is a beloved Vietnamese dessert that stirs up childhood memories with every colorful, refreshing spoonful. The creamy mung bean, sweet red beans, chewy pandan jelly, and rich coconut milk come together in one glass to create a symphony of flavor—cool, vibrant, and perfect for beating the summer heat with your loved ones.

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• What is Chè Ba Màu?
• Ingredients
• Instructions
• 📖 Recipe
• 💬 Reviews

Chè Ba Màu, also known as Vietnamese Three-Color Dessert, is a vibrant and refreshing layered dessert that’s perfect for warm weather. This traditional Vietnamese sweet treat is served cold and features three beautifully distinct layers: soft mung bean paste, sweetened red beans, and chewy green pandan jelly, all topped with crushed ice and rich coconut milk.

It’s a delightful blend of textures and flavors—creamy, sweet, and subtly floral—that makes it a favorite street food dessert throughout Vietnam, especially during hot and humid days. In this vegan-friendly version, we keep the classic elements while ensuring that it’s completely plant-based and naturally gluten-free.

For more easy Vietnamese plant-based desserts, check out Banana Tapioca Pudding, Mango Sago, and Vietnamese Avocado Pudding.

What is Chè Ba Màu?

“Chè” refers to Vietnamese sweet desserts, often in the form of puddings, soups, or beverages. “Ba màu” translates to “three colors,” which describes the signature visual appeal of this dessert. Each layer has its own flavor and texture, coming together harmoniously in every spoonful.

In Vietnam, Chè Ba Màu isn't something you typically make at home—it’s something you grab from a street food stall when the heat of the day calls for a refreshing treat. I have vivid memories of walking down the bustling streets, passing by colorful stalls with tall glass jars filled with vibrant layers of chè—red beans, mung beans, and pandan jelly glistening like jewels in the sunlight. It's one of my favorite summer desserts!

Ingredients

This recipe uses the following 9 ingredients:

🌺 Red Beans from a can

Sweet and tender, red beans bring earthy richness and a nostalgic flavor base that grounds the dessert.

🌞 Split Mung Beans

Naturally sweet and creamy when cooked and mashed—this golden middle layer adds smooth contrast and heartiness. Make sure to soak them for 1-2 hours in advance.

🌿 Pandan Extract

Fragrant and floral, pandan gives the jelly its signature green hue and an irresistible Southeast Asian aroma.

💧 Agar Agar Powder

This plant-based gelling agent creates that bouncy, satisfying jelly texture—firmer than gelatin and perfect for layering.

🍚 Granulated Sugar

Balances and enhances the flavors of each layer without overpowering the natural sweetness of the beans.

🧂 Pinch of Salt

A little salt sharpens all the flavors and adds depth—especially important in desserts with coconut milk.

🥥 Full-Fat Coconut Milk

Creamy, rich, and lightly sweet—coconut milk ties the dessert together with its silky finish and tropical charm.

🌽 Tapioca or Cornstarch (optional)

Used to thicken the coconut sauce slightly, making it cling lovingly to the crushed ice and layered goodness.

❄️ Crushed Ice

Cool, refreshing, and texturally essential—ice turns this into the ultimate summer dessert.

Instructions

Prepare the Red Bean Layer

1. Drain and rinse the canned red beans.
2. In a bowl, mix the beans with 2 tablespoons of sugar and a pinch of salt.
3. Stir well and set aside. No cooking needed—easy and quick!

Make the Mung Bean Paste

1. Rinse the split mung beans thoroughly.
2. Boil or steam until soft and tender (about 20–25 minutes).
3. Mash or blend the mung beans with 1 tablespoon of sugar, a pinch of salt, and a splash of the cooking liquid until smooth and creamy.
4. Let cool to room temperature.

Prepare the Pandan Jelly

1. In a saucepan, combine 2 cups of water, pandan extract, agar agar powder, and sugar.
2. Bring to a boil over medium heat, stirring constantly to dissolve the agar completely.
3. Pour the mixture into a shallow tray and let it cool at room temperature until fully set (15–20 minutes).
4. Slice into thin strips or small cubes once firm.

Make the Coconut Sauce

1. In a small saucepan, heat the coconut milk with sugar and a pinch of salt over low heat.
2. If desired, stir in a slurry made from 1 tablespoon tapioca or cornstarch mixed with 1 tablespoon water to slightly thicken the sauce.
3. Cook for 2-3 minutes, then remove from heat and let cool. Refrigerate until ready to serve.

Assemble Chè Ba Màu

1. In a tall dessert glass or bowl, layer the components in this order: sweet red beans, mung bean paste, pandan jelly cubes, ice, and a generous drizzle of coconut sauce over everything.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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