Hi everyone, today I will be making this stunning-looking three-color dessert It’s called “che ba mau” in Vietnamese It’s a super eye-catching and refreshing
summer dessert that you can find in most Vietnamese
restaurants around the world so let’s begin to make the green color jelly you can
use agar agar gelatin or konyaku. I dissolve a quarter
cup of sugar with four cups of water and a tablespoon of
agar agar powder bring to a boil and constantly stirring
when it boils lower the heat and cook for a couple of
minutes then turn off the heat and add half a teaspoon of green food
color or Pandan extract. Stir to blend the color completely then transfer to a
container and let cool the jelly will set after about an hour
or so to make the yellow layer, wash half a cup
of peeled split mung beans a few times and then soak in water for
about half an hour then cook with one and a half cup
of water until soft. When the bean turns mushy add 1/4 cup of sugar and use a blender or a spoon to mash it into a paste after adding the sugar, cook on low heat for
about 10 to 15 minutes and then transfer to a container. When it cools down it will thicken like a pudding For the red layer we’re gonna use kidney beans or read beans I am using canned red kidney beans as a shortcut so that I don’t have to
spend hours to cook the red beans you want to rinse the beans a few times
to get rid of the saltwater In a saucepan dissolve half a cup of
sugar with 2 tablespoons of water under low heat when the sugar is completely melted add the canned red kidney beans and simmer on
low heat to for about 10 to 15 minutes until the beans are absorbed
with the sweetness of the sugar when the green jelly is completely set,
loosen out the edges and remove it from the mold. Cut the jelly into thin strips now it’s time to assemle the dessert. Into a tall sundae glass, add some crushed or shaved ice and a few
tablespoons of the sweetened red kidney beans then the yellow layer of the mung bean pudding and then the shredded green jelly on
top finally you can top it up with some
coconut to bring all the layers together you can click on the sauce or follow the
links below for the coconut sauce video the glass is so cute and sweet the colors are so appealing to the eyes you know what’s in my head right now
roses are red. Violets are blue CHÈ is so sweet and so are you If you enjoy my singing give this video a good thumbs up and subscribe to my channel for more
delicious Vietnamese foods If you decide to give this recipe a try, dont forget to take a photo of your food and upload on Instagram with hashtag HelenRecipes. I look forward to seeing your photos and shared them with everybody else here
thank you for watching bye byeee