Yes, we use beans in our desserts
This recipe’s originally called chè ba màu which means three colours dessert. It’s a combination of 2 different types of bean (sometime more), mung bean paste, and green glass jelly then topped with coconut milk. So, here is my rant. Why do they call it 3 colours when it’s clearly 4? Are they too lazy to count the last colour? Is that colour not good enough to be counted? Stop the colour shaming! Someone once explained to me that the recipe has changed over the course of time. Ok, great, that’s ok, change is great ….. but …. Butt-badi-butt why don’t we change the name too.
Oh friends, sorry about the rant, it’s been bugging me since I was a kid. I have to let it out. With that being said, the dessert is a great summer treat itself. It’s served with ice which can help you fight again the summer heat. And due to the amount of sugar in the dessert, you will have plenty of energy to spend for the day.
In this recipe, I use red and white kidney bean as the bean base since they are the most common bean we can find. You can either you dried beans or can bean for the dish. I prefer to use can bean since it’s faster to work with and make a perfect serving for 3-4. If you choose to use dried beans, you’ll need to soak the bean overnight. It’ll soften the beans enough for it to thoroughly cooked and fully absorb the sugar.
Please give this 4 layered dessert a try; especially, for your barbecue party since you can prepare the ingredients separately the day before and then put it together before serving. You will have all the time you need for your main dish and no worries that your guests have nothing to enjoy while waiting.
Vietnamese 4 Layers Dessert