Vietnamese Rainbow Dessert with Pandan Jelly, Faux Pomegranate Seeds and Mung Bean (Chè Sương Sa Hạt Lựu)
Che is a traditional Vietnamese sweet beverage/dessert/pudding. Now that it is close to summer, che-making is in full force to keep us cool.
There are are many varieties of che. Some are made from an assortment of fruits (logan, jackfruit and lychee), beans (mung beans, red/white kidney beans and black-eyed peas), and jelly made from agar agar powder. These desserts are usually served cold with crushed ice.
Other varieties of che are served warm or at room temperature. These are typically made with tapioca dumplings, glutinous rice, and tubers such as cassava and taro.
Most che are topped with a sweet rich and creamy coconut sauce.
One of my favorites is Che Suong Sa Hat Luu or Vietnamese rainbow dessert. This is popular refreshing Vietnamese dessert that’s perfect for summer. It’s made with yellow mung beans, red faux pomegranate seeds made from water chestnut, green pandan jelly stripes, creamy coconut milk and crushed ice.
There are many components to che so it’s best to make some components beforehand. If you are short on time, I would recommend making the mung beans and the pandan jelly the night before. The mung bean requires soaking overnight and the jelly requires refrigeration to set. The rest can be made quickly on the same day. Recipe below. Enjoy!