Che Ba Mau
Three colours of sweet beans and jelly under crushed ice and coconut milk, served in a glass so you can admire the layers before wrecking them with a spoon. Dessert and air conditioning in one.
- Total time
- 15 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Warm the red beans with 1 tbsp sugar and 2 tbsp water in a small pan over low heat for 4 minutes until glossy and lightly sweetened, then cool.
Mash the mung beans with 1 tbsp sugar and a pinch of salt into a coarse, spoonable paste and cool as well.
Whisk the coconut milk with the remaining sugar, the cornflour and a pinch of salt, then heat gently for 3 minutes, stirring constantly, until it thickens just enough to coat a spoon.
Cool the coconut sauce for 5 minutes - pouring it hot will melt the ice into soup on contact.
Layer red beans, mung bean paste and jelly strips into two tall glasses, top with crushed ice, and pour the coconut sauce over just before serving.
Read all that and thought “absolutely not”?
Completely fair. Che Ba Mau is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.