Vietnamese Recipes – Three Color Dessert or Rainbow Drink – Che Ba Mau
1/ How to make coconut sauce:
+Add 400 ml coconut sauce+30g sugar. Simmer them over a low heat. When they reach a slightly boiling temperature, add a bit of tapioca starch and stir them well for a couple of minutes before removing them from the heat.
2/ How to make red color:
+Soak red beans with lukewarm water to stay overnight. Use a closely-woven basket to wash them with fresh water to remove any dirt attached to beans.
+Pour red beans into a pot and bring to a boil. Use a spoon to test red kidney beans\’ softness. Simmer them over a low heat for 10-5 minutes to let melted sugar fully absorb into beans. Cook them until water evaporates completely then remove them from the heat. At that stage, you can taste the sweetness of sugar in red beans.
3/ How to make yellow color:
+Soak split mung beans for 4-5 hours before washing them in fresh water. Pour them into a pot and cook them all with a cup of water until they are softer. Put cooked mung beans into a sauce pan, add sugar and vanilla. Cook them over a low heat until you have a sticky chunk, then remove them from the heat.
4/ How to make different colors jelly:
+Add 1.5 litres of water, agar-agar powder and sugar into a pot and stir them well. Simmer them over a low heat until all ingredients are dissolved. Turn off the heat and add a tablespoon of green food color or pandan extract onto the mixture. Blend them well to color your liquid. Wait til the mixture is cooler then put them into a plastic containter.
+Put the container into a fridge for a couple of hours before cutting your jelly into diced shapes.
+Some peole might favor pink food color and they add it into the jelly also.
5/ Serving: Add ice cubes onto your cups. Put layers of red beans, mung beans, yelly and pour sugar liquid to the cups. Fill coconut sauce, thinly sliced copra and sprinkle roasted peanuts on top of your dessert.