Vietnamese Three Color Dessert (Che Suong Sa Hat Luu / Che Ba Mau)
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Vietnamese Rainbow Dessert with Green & White Pandan Jelly, Red Faux Pomegranate Seeds and Yellow Mung Bean (Che Suong Sa Hat Luu)
Che is a traditional Vietnamese sweet beverage/dessert/pudding. Now that it is close to summer, che-making is in full force to keep us cool.
There are are many varieties of che. Some are made from an assortment of fruits (logan, jackfruit and lychee), beans (mung beans, red/white kidney beans and black-eyed peas), and jelly made from agar agar powder. These desserts are usually served cold with crushed ice.
Vietnamese Rainbow Dessert with Green & White Pandan Jelly, Red Faux Pomegranate Seeds and Yellow Mung Bean (Che Suong Sa Hat Luu)
Other varieties of che are served warm or at room temperature. These are typically made with tapioca dumplings, glutinous rice, and tubers such as cassava and taro.
Most che are topped with a sweet rich and creamy coconut sauce.
One of my favorites is Che Suong Sa Hat Luu or Vietnamese rainbow dessert. This is a popular refreshing Vietnamese dessert that’s perfect for summer. It’s made with yellow mung beans, red faux pomegranate seeds made from water chestnut, green pandan jelly stripes, creamy coconut milk and crushed ice.
There are many components to che so it’s best to make some components beforehand. If you are short on time, I would recommend making the mung beans and the pandan jelly the night before. The mung bean requires soaking overnight and the jelly requires refrigeration to set. The rest can be made quickly on the same day. Recipe below. Enjoy!
Vietnamese Rainbow Dessert with Green & White Pandan Jelly, Red Faux Pomegranate Seeds and Yellow Mung Bean (Che Suong Sa Hat Luu)
Vietnamese Three Color Dessert with Pandan Jelly, Faux Pomegranate Seeds and Mung Bean (Chè Sương Sa Hạt Lựu / Chè Ba Màu)
Ingredients
Instructions
- Add mung beans to a small pot. Add water to cover by 1½ inches. Cook until softened on medium-low heat, uncovered (about 20 minutes). We want the mung beans to retain its shape so avoid overcooking. Drain mung beans through a sieve and discard water. Transfer to a bowl and mix mung beans with sugar and salt while still hot. Set aside.
- Make the pandan agar-agar jelly: In a small saucepan, bring water to a boil. Add agar agar powder and mix until fully dissolved. Continue to cook for 1-2 minutes. Turn off heat and mix in pandan extract. Pour mixture into a square mold. Allow the mixture to cool off then transfer to the fridge to chill for 3 hours. Once chilled, remove the jelly from the mold by loosening up the sides with a knife. Gently slice into thin strips and set aside. You may also use a mandoline slicer for quicker cutting. Note: This particular agar agar brand has both agar agar powder and sugar combined so no need for additional sugar.
- Make the faux pomegranate seeds: To a medium-size saucepan, bring about 2 quarts of water to a boil. Prepare an ice bath and set aside. In the meantime, add chopped water chestnut to a large bowl and add red food coloring. Toss until evenly covered. Add tapioca starch and toss evenly. Transfer coated water chestnut to a sieve or colander to remove excess starch. Add water chestnuts to the boiling water and let it cook for 2-3 minutes until they all float to the top and the tapioca starch turns translucent (clear; not white). Using a slotted spoon or seive, transfer water chestnut to the ice bath for 2 minutes then transfer to a bowl and set aside.
- Make the simple syrup. Add water and sugar to a small saucepan and heat on medium high. Once mixture comes to a boil, turn off heat and set aside.
- Make the coconut sauce.
- To serve, divide the mung beans, agar-agar jelly and faux pomegranate seeds into 5 tall glasses, layering each ingredient each time. Add a tablespoon of simple syrup (more or less depending on your taste), about ½ cup crushed ice and 2-3 tablespoons of coconut sauce. Serve and enjoy.
