Tuesday, July 8, 2014
Vietnamese Three Color Dessert (Che Ba Mau) Recipe
Vietnamese Three Color Dessert (Che Ba Mau)
1 cup Water
2 tsp. Agar Agar Powder
2 Tbsp. Sugar
1/3 tsp. Pandan Extract
Mung Bean Paste
1/4 cup Mung Bean
1 Tbsp. Sugar
1/8 tsp. Salt
1/4 cup Azuki Bean
1/8 tsp. Salt
1 cup Coconut Milk
1/2 tsp. Vanilla Sugar
2 1/2 Tbsp. Sugar
3/4 tsp. Tapioca Starch
In a small sauce pan, boil 1/4 cup Azuki bean. Remember to soak them in water overnight. Add 1/8 tsp. Salt. Boil until soften.
Add more water as needed. When it has soften, drain out the water and set aside.
In a small sauce pan add 1 cup water. Bring to a boil and add 1/3 tsp. of Pandan Extract. Add 2 tsp. Agar Agar Powder.
Add 2 Tbsp. Sugar. Mix well and pour into container to set. When it sets, cut into strips and set aside.
Wash and rinse 1/4 cup Mung Bean. Remember to soak in water for at least 4 hours. Pour enough water that covers the Mung Bean.
Add 1/8 tsp. Salt. Using medium low heat, let it cook until the water absorbed. When the Mung Bean is soften add 1 Tbsp. Sugar.
Mix until it becomes a paste and set aside.
To make the Coconut Sauce add 1 cup Coconut Milk into pan. Using medium low heat, Add 2 1/2 Tbsp. Sugar. Add 1/2 tsp. Vanilla Sugar.
Add 3/4 tsp. Tapioca Starch. Mix well and remove from heat.
To assemble your dessert have all your ingredients ready. Scoop some Azuki Bean to make the first layer. Second layer should be the Mung Bean Paste.
Then add the Green Jelly as the third layer. Drizzle the Coconut Sauce on top. You can also add some crushed ice into your dessert.