Luscious Vietnamese Three Colour Dessert Recipe - In Top 100 Asian Desserts - Chè Ba Màu Thơm Ngon

This luscious Vietnamese Three-Colour Dessert (Chè Ba Màu) brings together silky coconut milk sauce, fragrant pandan jelly, sweet mung beans, and tender red beans in one refreshing bowl. Served over a generous bed of shaved ice, each spoonful is a cool, creamy mix of textures and flavours that’s perfect for hot days or whenever you’re craving a light yet indulgent Vietnamese treat. Green Layer (Pandan Jelly): 1 tablespoon agar agar powder 2 cups water ½ teaspoon pandan extract 3 tablespoons sugar Yellow Layer (Mung Beans): 135 grams split mung beans 2 cups water 3 tablespoons sugar 1½ teaspoon vanilla sugar Red Layer (Red Beans): 225 grams red beans (soaked overnight and drained) 2 tablespoons sugar Milk Sauce: 1 can coconut milk (400 mL) 2 tablespoons condensed milk 2 teaspoons tapioca starch Toppings: Shaved ice Extra condensed milk (optional, for drizzling)