Che Ba Mau Recipe | Authentic Vietnamese Delight

A colorful and delicious treat Che Ba Mau (Vietnamese Three Color Pudding) is a classic Vietnamese dessert that delights people of all ages. Translating to a “three-color cake,” this pudding gets its name from the three distinct layers–A bright green pandan layer made with pandan leaves, a creamy white coconut milk layer, and a vivid purple taro layer. 

Though the components are simple, the flavors meld together into something special–The sweet coconut pairs beautifully with the earthy, nutty taro and the aromatic pandan. With origins in Southern Vietnam, this dessert is now beloved beyond the country due to its striking layers and variety of textures. 

I will provide a step-by-step guide to making authentic Che Ba Mau at home in this recipe, and we will go over the ingredients and equipment required, as well as tips and tricks for perfecting each component. 

Whether new to Vietnamese cuisine or an experienced cook, you can master this impressive and timeless dessert. Let’s begin our delicious journey into the world of Che Ba Mau!

Che Ba Mau

Discover the authentic Che Ba Mau recipe on QuickRecipees.com. Dive into the Vietnamese 3-color dessert that's both tasty and refreshing!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Vietnamese

Servings 5

Calories 250 kcal

Equipment

• Medium mixing bowl
• Whisk
• Saucepan
• Spatula
• 9x5 inch loaf pan (or other mold/cups)
• Parchment paper

Ingredients

  

Pandan Layer

• 1 cup glutinous rice flour
• 1⁄2 cup granulated sugar
• 1⁄4 tsp salt
• 2 cups coconut milk, divided
• 1 tbsp pandan extract or Ten pandan leaves tied into a knot
• Green food colouring (optional)

Coconut Milk Layer

• 1⁄2 cup coconut milk
• 1⁄2 cup sweetened condensed milk
• 1⁄4 cup all-purpose flour
• 1⁄4 cup cornstarch

Taro Layer

• 1 cup mashed taro
• 1⁄2 cup sweetened condensed milk
• 1⁄4 cup all-purpose flour
• 1⁄4 cup cornstarch
• Purple food colouring (optional)

Video

Notes

When making Che Ba Mau, steam each layer until set before adding the next to ensure the pudding holds its shape with distinct stripes of colour and texture. 

Take care not to over-steam, or the layers may become dense, and also work efficiently to prevent the previous layer from cooling and hardening before pouring over the next batter.

Keyword Che Ba Mau, Pudding

Procedure For Making Che Ba Mau 

Pandan Layer

• In a medium mixing bowl, whisk together the glutinous rice flour, sugar, salt, and 1 cup of the coconut milk until smooth. 
• Bring the remaining 1 cup of coconut milk to a boil with the pandan extract or leaves in a saucepan. Remove from heat, strain, and discard the leaves if using. 
• Temper the hot coconut milk into the dry mixture, constantly whisking to prevent lumps, and add green food colouring if desired. 
• Pour the pandan batter into the prepared loaf pan between 4-5 cups or moulds, steam for 15 minutes, then set aside.

Coconut Milk Layer

• In a mixing bowl, whisk the coconut milk, sweetened condensed milk, flour, and cornstarch until thoroughly combined. 
• Carefully pour the coconut layer over the steamed pandan layer and steam for 10 minutes.

Taro Layer

• Whisk the mashed taro, sweetened condensed milk, flour, cornstarch, and purple food colouring in a mixing bowl.
• Pour the taro batter over the steamed coconut layer. 
• Steam for 10-15 minutes until the taro layer gets ready. 
• Allow the Che Ba Mau to cool completely before serving.

Tips and Tricks Che Ba Mau

• Use fresh, good-quality ingredients for the best flavour. Canned coconut milk works well. Choose aromatic pandan extract or leaves.
• Increase the flour and cornstarch by 1-2 tablespoons each for firmer layers. For softer, more custard-like layers, decrease them. 
• When assembling the layers, prevent them from setting before the next layer falls on top. 
• Check for doneness by inserting a toothpick into the centre of each layer, as It should come out clean when ready.
• For clean, distinct layers, chill the pudding before unmolding. Run a knife around the edges and invert onto a plate. 
• Garnish with shredded coconut, tropical fruits like mango or pineapple, or a drizzle of coconut syrup.
• Swap in flavours like ube, matcha, mango, or coffee for creative riffs.
• Serve Che Ba Mau slightly warm or chilled because the textures shine when they have time to set up.
• Refrigerate any leftovers in an airtight container for up to 4 days as the flavours meld even more over time.

Conclusion

With its impressive stripes and variety of flavours and textures, Che Ba Mau is a dessert that will wow any crowd–Sweet coconut and taro pair decadently with the aromatic, tropical pandan. 

Though the layered steaming technique requires some finesse, the result is worth the pride of assembling this stunning Vietnamese classic, only matched by the delight of digging into those first few bites. 

Whether enjoying it with loved ones or presenting it at a dinner party, Che Ba Mau is a timeless pudding recipe to experience the irresistible flavours of Vietnam right in your kitchen. Explore our dessert category to find more treats like Che Ba Mau and indulge in the world of sweet delights!