THE BEST VIETNAMESE SUMMER DESSERT: Chè Ba Màu (3 Color Dessert) 💚🥥💦 FULL

Описание: make pandan extract:
1. thoroughly rinse about 15-20 fresh or thawed pandan leaves
2. cut into 1.5inch pieces and add into blender with 1/2 cup of cold water
3. blend on high speed
4. use a strainer when pouring the pandan mixture into a container and gently press down on the pulp to get the remaining extract

make the pandan jelly (green layer)
1. in a saucepan, mix 1 tablespoon of agar agar powder with 2.5cups of water (do not turn on heat). Let it sit for 15 minutes.
2. now bring mixture to a rolling boil and add 1/4 cup of white sugar and 1.5 tsp of pandan extract
3. skim the foam from the top
4. set a strainer on top of a rectangular pan and pour
5. let it cool to room temp for 1 hour, and then cool in fridge for at least 4 hours until fully hardened
6. carefully remove from pan (using a knife to separate the edge from the pan) and cut into matchstick size pieces

make the mung beans (yellow layer)
1. rinse 1 cup of mung beans
2. put in saucepan with 2 cups of water and bring to a boil
3. once boiling, lower the heat to low heat and let simmer for 15 minutes with a lid
4. now remove from heat and set pot aside for an additional 10 minutes
5. add 2 tbsp of sugar and a dash of salt and mash the mung beans until a smooth consistency is formed

make the coconut sauce:
1. Bring 1 (14oz) can of coconut milk to a simmer - I prefer Aroy D brand
2. add a cornstarch slurry (1 tbsp cornstarch and 2 tbsp warm water)
3. optional: add a 1-2tsp of pandan extract
4. let cool in fridge and it’s ready to serve!

make the red beans (red layer)
no work needed here! Just buy a can of quality sweetened Azuki red beans

to assemble:
Using a tall glass, layer and add equal parts of red bean, mung bean, and pandan jelly. top with a thick layer of crushed ice and pour coconut sauce on top. serve immediately!


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