Che Ba Mau

Che Ba Mau, also known as Three Color Dessert, is a vibrant Vietnamese dish that showcases layers of sweet ingredients and is served cold. This Kosher version combines mung beans, red beans, and coconut milk for a refreshing and fulfilling lunch treat.

Ingredients

• Mung beans - 100 grams
• Red beans (canned, drained) - 100 grams
• Coconut milk - 200 ml
• Sugar - 80 grams
• Pandan leaves - 2 (optional for flavor)
• Ice cubes - as needed
• Salt - a pinch

Steps

1. Rinse the mung beans thoroughly and soak them in water for at least 2 hours or overnight.
2. After soaking, drain the mung beans and steam them for about 20 minutes until soft.
3. While the mung beans are steaming, prepare the red beans by rinsing them under cold water if canned, or cook dried red beans according to package instructions until tender.
4. In a small saucepan, combine the coconut milk, sugar, and a pinch of salt. Heat gently until the sugar dissolves, stirring occasionally. Do not bring to a boil.
5. Once the mung beans are cooked, mash half of them with a fork or in a blender, adding a little water if needed to create a smooth paste.
6. In serving glasses, layer the ingredients starting with the mashed mung beans at the bottom, followed by whole mung beans, then the red beans.
7. Pour the sweetened coconut milk over the layered beans, then add ice cubes on top.
8. If using, tie the pandan leaves in a knot and place them in the dessert for added aroma.
9. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 18 g
• Sodium: 35 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber from mung and red beans, promoting digestive health.
• Coconut milk provides healthy fats and can support heart health.

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