Teresa's Recipes
Che Ba Ba
Che Ba Ba is a delightful, multi-layered Vietnamese dessert that brings together the natural goodness of beans and the tropical flavor of coconut milk. Each layer is a celebration of texture and taste – soft, sweet beans, chewy agar agar jelly, and creamy coconut milk. This dessert is a mainstay in Vietnamese cuisine and is often seen in traditional festivals and celebrations, making it a delightful way to experience the rich culinary heritage of Vietnam.
Ingredients
- 1 cup Ice cubes
- 6 cups Water
- 2 cups Coconut milk
- 1/4 cup Sugar
- 2 tablespoons Agar agar powder
- 1 cup, dry Red beans
- 1 cup, dry Black-eyed peas
- 1 cup, dry Mung beans
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 8 hours (overnight soaking) + 30 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 12g
- Sodium: 100mg
- Sugar: 15g
Instructions
- Soak mung beans, black-eyed peas, and red beans separately in water overnight to soften.
- Drain and rinse each type of bean thoroughly under cold water.
- Cook each type of bean separately. Place each in a pot with 2 cups of water. Cook on medium heat for 30-40 minutes or until the beans are soft. Stir occasionally to prevent the beans from sticking to the pot.
- While the beans are cooking, prepare the agar agar jelly. Dissolve the agar agar powder in 1 cup of water in a small pot. Bring the mixture to a boil, stirring continuously until the agar agar powder is fully dissolved.
- Divide the cooked beans into three equal portions. Mix one portion with 1/4 cup of sugar. Incorporate the dissolved agar agar into another portion. Leave the last portion plain.
- Pour each bean mixture into separate molds or bowls. Chill in the refrigerator for about 1 hour or until set.
- Once set, cut the bean jellies into small cubes.
- To serve, divide the bean jelly cubes into serving bowls, add a scoop of ice cubes, and pour coconut milk over the top.
- Enjoy your Che Ba Ba chilled for a refreshing dessert experience.