Che Ba Ba

Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!

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.

Servings: 6

Ingredients

  • Ice cubes (1 cup)
  • Water (6 cups)
  • Coconut milk (2 cups)
  • Sugar (1/4 cup)
  • Agar agar powder (2 tablespoons)
  • Red beans (1 cup, dry)
  • Black-eyed peas (1 cup, dry)
  • Mung beans (1 cup, dry)

Instructions

  1. Soak mung beans, black-eyed peas, and red beans separately in water overnight to soften.
  2. Drain and rinse each type of bean thoroughly under cold water.
  3. 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.
  4. 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.
  5. 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.
  6. Pour each bean mixture into separate molds or bowls. Chill in the refrigerator for about 1 hour or until set.
  7. Once set, cut the bean jellies into small cubes.
  8. To serve, divide the bean jelly cubes into serving bowls, add a scoop of ice cubes, and pour coconut milk over the top.
  9. Enjoy your Che Ba Ba chilled for a refreshing dessert experience.

Dietary Information

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