Everyday Kitchen

Vietnamese · Desserts

Che Ba Mau

Draft recipe — not kitchen-tested
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.

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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. This is not a tested result of this draft. Photo credit and licence
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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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

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

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. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.

Food safety references

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

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