Che Ba Mau (three color dessert)
Prep
5 min
Serves
8
Skill
Vegetarian
Prep
5 min
Serves
8
Skill
Ingredients
Sweetened Mung Bean:
- 1/2 cup red or green mung bean (soaked in water overnight)
- 1 1/2 cups water
- 2 Tbs coconut sugar
Pandan Jelly:
- 10 leaves pandan
- 2 1/2 cup water
- 1/3 cup raw sugar
- 1 tsp agar-agar powder
Others:
- 1 1/2 cups cooked sweet corn
- 2 cups So Good Almond Original
- 2 cups crushed ice
Nutrition per serving
570 kJ
energy kj
5 g
protein
0.3 g
saturated fat
2.7 g
dietary fibre
25 g
carbohydrate
16 g
sugars
108 mg
sodium
Method
Sweet Mung Bean:
- Strain the soaked mung beans and place into a small pot with 1 1/2 cups water.
- Bring to a boil, then cook on medium low.
- Add in the coconut sugar and simmer until soft. (Add more water if necessary) Note: If using unsoaked beans use more water and cook for longer until beans are soft).
Pandan Jelly:
- Place the pandan leaves and water in a blender and blend until smooth.
- Strain with a cheesecloth or fine mesh strainer.
- Place into a small pot, and bring to a boil then simmer for 10 minutes.
- Mix in the agar-agar powder and whisk well.
- Simmer for 1 minutes.
- Transfer to a glass or stainless container and chill for 2 hours.
- Cut into 1-2 inch strips Che Ba Mau: Place the crushed ice in a glass, the sweetened mung bean, sweet corn, and pandan jelly, and pour in So Good Almond Original.
Sweetened Mung Bean:
- 1/2 cup red or green mung bean (soaked in water overnight)
- 1 1/2 cups water
- 2 Tbs coconut sugar
Pandan Jelly:
- 10 leaves pandan
- 2 1/2 cup water
- 1/3 cup raw sugar
- 1 tsp agar-agar powder
Others:
- 1 1/2 cups cooked sweet corn
- 2 cups So Good Almond Original
- 2 cups crushed ice
Nutrition per serving
570 kJ
energy kj
5 g
protein
0.3 g
saturated fat
2.7 g
dietary fibre
25 g
carbohydrate
16 g
sugars
108 mg
sodium
Sweet Mung Bean:
- Strain the soaked mung beans and place into a small pot with 1 1/2 cups water.
- Bring to a boil, then cook on medium low.
- Add in the coconut sugar and simmer until soft. (Add more water if necessary) Note: If using unsoaked beans use more water and cook for longer until beans are soft).
Pandan Jelly:
- Place the pandan leaves and water in a blender and blend until smooth.
- Strain with a cheesecloth or fine mesh strainer.
- Place into a small pot, and bring to a boil then simmer for 10 minutes.
- Mix in the agar-agar powder and whisk well.
- Simmer for 1 minutes.
- Transfer to a glass or stainless container and chill for 2 hours.
- Cut into 1-2 inch strips Che Ba Mau: Place the crushed ice in a glass, the sweetened mung bean, sweet corn, and pandan jelly, and pour in So Good Almond Original.