Description
A popular Vietnamese dessert similar to Chè Ba Màu, made with sweetened beans, jellies, coconut milk, and crushed ice. Instead of red kidney beans, I use faux pomegranate seeds, making it technically Chè Sương Sa Hạt Lựu.
Ingredients
Units
Scale
Mung Bean
- 1/2 cup dried split mung bean (wash and rinse until water runs clear)
- 2 tablespoons granulated sugar
- 1/4 teaspoon sea salt
Pandan Agar-Agar Jelly
- 6 oz package Golden Coins agar agar powder
- 8 cups water
- 1 teaspoon pandan extract
Faux Pomegranate Seeds
- 2 8-oz cans whole water chestnut (drain and rinse; cut into small pomegranate-size cubes)
- 1/3 cup tapioca starch
- 3 drops red food coloring gel
Brown Sugar Simple Syrup
- 1 cup water
- 1 cup brown sugar
Other Ingredients
- Coconut Sauce for Vietnamese Dessert
- Crushed ice
Instructions
- Prepare the mung beans: 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.
- Assemble and 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: Stovetop
- Cuisine: asian, vietnamese