Vietnamese che ba mau dessert recipe for six
Recipe shopping list — copy the items into Valedo.
These Vietnamese three-color dessert glasses serve six. The list covers the bean layers, jelly, coconut sauce, and ice.
Ingredients
Canned red beans
1 can (15 ounces)
Canned mung beans
1 can (15 ounces)
Granulated sugar
1/2 cup
Agar-agar powder
1 tablespoon
Pandan extract
1 teaspoon
Coconut milk
1 can (13.5 ounces)
Cornstarch
1 tablespoon
Fine salt
1/4 teaspoon
Crushed ice
6 cups
Roasted peanuts
1/2 cup
How to make it
- Sweeten the red beans and mung beans separately with a little sugar. 2. Cook agar-agar with water, sugar, and pandan extract; chill until firm. 3. Cut pandan jelly into small cubes. 4. Simmer coconut milk, cornstarch, salt, and remaining sugar until slightly thickened; cool. 5. Layer beans and jelly in six tall glasses. 6. Add crushed ice. 7. Spoon over coconut sauce and peanuts.
FAQ
Who is "Vietnamese che ba mau dessert recipe for six" for?
These Vietnamese three-color dessert glasses serve six. The list covers the bean layers, jelly, coconut sauce, and ice.
What do I need to buy for "Vietnamese che ba mau dessert recipe for six"?
This list has 10 items, including Canned red beans, Canned mung beans, Granulated sugar, and Agar-agar powder. Cross off what you already own, then buy the rest.
Do I need every item on "Vietnamese che ba mau dessert recipe for six"?
No. Use it as a starting checklist for Vietnamese che ba mau dessert recipe for six. Cross off what you already have—often that includes Canned red beans—and add anything your situation still needs.
Does "Vietnamese che ba mau dessert recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Sweeten the red beans and mung beans separately with a little sugar. 2. Cook agar-agar with water, sugar, and pandan extract; chill until firm. 3. Cut pandan jelly into small cubes. 4. Simmer coconut milk, cornstarch, salt, and remaining sugar unti…
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