Vietnam

Chè ba màu

Red beans, mung bean, green jelly, ice and coconut cream in a tall glass. Dessert you stir.

60 minTime

13 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.

Make it your way

Grandma's wayLayered red bean, mung bean and pandan jelly with ice and coconut cream.

The original

396kcalsame

13 gproteinsame

12 gfibresame

60minutessame

Chè ba màu.

Per serving, worked out from the ingredient table.

Rajma, dry (dried red kidney beans)small red beans or adzuki, soaked

Sugar½ cup, divided

Moong dal (split yellow mung beans)split hulled mung beans, soaked

Pandan leaves4 leaves

Waterabout 4 cups, divided

Agar agar2 tsp powder

Thick coconut milk¾ cup

Tapioca starch1 tbsp

Salta pinch

Ice cubescrushed

5 steps

1Simmer the red beans in water until tender, 40 to 50 minutes, then stir in a third of the sugar.
2Steam or boil the mung beans until soft and mash with a third of the sugar into a smooth paste.
3Blend the pandan with 300 ml water, strain, then boil with the agar and a little sugar. Set and cut into strands.
4Warm the coconut cream with salt and the rest of the sugar, then thicken with the starch.
5Layer in tall glasses: red beans, mung bean, green jelly, crushed ice and coconut sauce.

Serve it like this

Layer in a tall glass so the colours show, top with crushed ice and coconut cream, and serve with a long spoon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.