Everyday KitchenSearch all recipes

Vietnamese · Desserts

Che Ba Mau

VegEasy

Diet: Veg · Vegan

Che Ba Mau is a Vietnamese dish. Start with fully cooked beans, not dry beans.

Prep
20 min
Cook
15 min
Rest, soak, marinate or chill
120 min
Total
155 min
Servings
6
Difficulty
Easy
Cuisine
Vietnamese
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Che Ba Mau. The photograph shows the dessert layers before the coconut topping is added.
The photograph shows the dessert layers before the coconut topping is added. Representative photograph of Che Ba Mau. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Jelly

Coconut

Layers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Jelly · About 120 min

  1. Boil 400 ml water, 4 g agar powder, 40 g sugar, 10 ml pandan extract for 2 minutes, stirring. Pour into a shallow dish, cool and refrigerate 2 hours; cut into strips.

Cream · About 3 min

  1. Simmer 300 ml coconut milk, 30 g sugar, ⅛ tsp salt 3 minutes, then cool promptly and refrigerate.

Layer · About 7 min

  1. Mash mung beans from 300 g cooked red beans, 300 g cooked split mung beans, 60 g sugar with half its sugar; sweeten red beans with the rest. Layer beans, jelly and coconut cream in six glasses.

    Check: The jelly is firm enough to cut; both bean layers must be fully cooked and soft.

Tips

  • Start with fully cooked beans, not dry beans.
  • Judge Che Ba Mau by the texture and doneness signs in its steps. Your pan and heat affect how long Che Ba Mau takes to cook.

Substitutions

  • Use canned drained kidney beans for the red bean layer.

Storage

  • Get perishable Che Ba Mau into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Che Ba Mau within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Che Ba Mau to 74°C / 165°F, stirring or turning it for even heating. When Che Ba Mau is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Complete the cooked base of Che Ba Mau the day before and refrigerate promptly. Allow the full setting time. Finish Che Ba Mau with crisp sugar, crumbs, nuts or fresh toppings at serving time.

FAQ

What matters most when making Che Ba Mau?

Start with fully cooked beans, not dry beans.

What can I substitute in Che Ba Mau?

Use canned drained kidney beans for the red bean layer.

Can I prepare Che Ba Mau ahead?

Complete the cooked base of Che Ba Mau the day before and refrigerate promptly. Allow the full setting time. Finish Che Ba Mau with crisp sugar, crumbs, nuts or fresh toppings at serving time.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes