Chè Ba Màu (Vietnamese Three Color Dessert)

If you’ve ever walked past a Vietnamese dessert shop and spotted those colorful layered cups in the fridge—yep, that’s che ba mau! It’s vibrant, refreshing, and loaded with fun textures that come together in every spoonful. I like to think of it as a build-your-own parfait, Vietnamese style.

You’ve got sweet red beans, soft mung bean paste, chewy pandan jelly, creamy coconut sauce, and crushed ice all layered up in a glass. It’s cool, lightly sweet, and totally satisfying—especially on a hot day or after a savory meal. Every bite is creamy, chewy, soft, and icy all at once, and somehow it just works.

Craving more Vietnamese sweets? Try my refreshing fruit cocktail dessert (che Thai)—it’s colorful, fruity, and always a hit on hot days. Or cozy up with a warm, creamy bowl of coconut banana pudding (che chuoi)—comfort in dessert form. You might also love che bap (sweet corn pudding) or che dau trang (sticky rice and black-eyed peas in coconut sauce). There’s a whole world of chè to explore, and once you start, you’ll want to try them all!

Why You’ll Love It

• So refreshing – Served ice cold with coconut milk, it’s the perfect treat to cool you down.
• Fun to eat – The mix of creamy, chewy, and icy textures is just so satisfying.
• Customizable – You can swap in different beans, jellies, or toppings to suit your taste or use what you already have.
• Kid-friendly – It’s colorful, slightly sweet, and fun to layer (and eat!).
• Make-ahead friendly – Prep the layers in advance, and assemble whenever you’re ready.

What Is Chè Ba Màu?

Che ba mau translates to “three color dessert,” and it’s one of the most iconic Vietnamese chè dishes. Traditionally, it’s made with red beans (or kidney beans), mung bean paste, and green pandan jelly, all topped with coconut milk and crushed ice. But don’t let the name fool you—sometimes you’ll find even more layers like red rubies, cendol, jackfruit, or grass jelly. It’s colorful, customizable, and always hits the spot!

You’ll usually find it in Vietnamese dessert shops or restaurants, sometimes in tall cups, sometimes in bowls, and often served with a long spoon to dig through all those colorful layers.

Ingredients and Substitutions

• Red bean layer: Adzuki beans, sugar. You can also substitute with red beans or kidney beans.
• Mung bean layer: Split mung beans, sugar
• Green jelly layer: Agar agar powder (or substitute), pandan extract, sugar. Swap the homemade pandan jelly with canned ai yu jelly, grass jelly, or even cendol (banh lot).
• Coconut sauce: Coconut cream, sugar, salt, tapioca starch
• Topping: Crushed or shaved ice

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Che Ba Mau

RED ADZUKI BEANS

1. Soak, cook, and sweeten the adzuki beans.

GREEN PANDAN JELLY

1. Make the pandan jelly with agar agar, slice it into strips, and chill.

YELLOW MUNG BEANS

1. Cook and sweeten yellow mung beans.

COCONUT SAUCE

1. Simmer the coconut cream with sugar and tapioca starch for a silky sauce.
2. When ready to serve, layer everything into a glass, top with crushed ice, and drizzle with coconut sauce.

Let’s Talk Toppings

While the name says “three colors,” you can definitely add more if you want! Some common (and delicious) extras include:

• Grass jelly
• Red rubies
• Jackfruit strips
• Sweet corn
• Tapioca pearls
• Pandan jelly (in fun shapes or different shades)
• Coconut jelly

Want to turn it into a chè party? Just set out a bunch of toppings and let everyone build their own glass!

How It’s Served

It’s typically layered in a clear glass to show off the colors—sweet red beans on the bottom, followed by yellow mung bean paste, then green jelly. Coconut milk gets poured over the top, and it’s all finished off with crushed ice.

Some people like to mix everything up before eating (which I totally get), but I love serving it in layers and letting everyone dig in and swirl it together as they go. It’s like dessert and a DIY activity in one.

Storage Tips

Che ba mau is best enjoyed freshly layered, but you can absolutely prep the components ahead of time! Store each layer—mung bean paste, red beans, jelly, and coconut sauce—in separate airtight containers in the fridge for up to 3–4 days. When you’re ready to serve, just layer everything with crushed ice and enjoy. I don’t recommend storing it fully assembled, especially with ice, as it’ll get watery and dilute the flavor.

Spoon Through the Layers & Fall in Love

Whether you’re craving something cool and comforting or want to try a classic Vietnamese dessert that’s both beautiful and delicious, che ba mau is one of those treats you’ll want to keep in your back pocket. It’s freezer- and fridge-friendly, and once you prep the layers, it’s super easy to throw together.

Perfect for family dinners, weekend treats, or any time you need a little sweetness in your day!

RECIPE