We’ve always been captivated by Che Ba Ba, a vibrant Vietnamese dessert that’s as refreshing as it is flavorful. Hailing from the streets of Vietnam this sweet soup layers chewy jellies mung beans and creamy coconut milk into a delightful treat that cools you down on warm days.
As food lovers we can’t wait to guide you through our simple version of this classic recipe. It’s versatile and easy to whip up so join us in exploring its rich traditions while adding your own twist.
Ingredients
To bring our Che Ba Ba recipe to life—a refreshing Vietnamese dessert featuring chewy jellies, mung beans, and creamy coconut milk—we’ve compiled a straightforward list of essential ingredients. We’ll organize them in the order they’re typically used, with prep notes for accuracy and ease.
Ingredients for the Pandan Jelly
- 200 grams agar agar powder: The base for the chewy texture that gives Che Ba Ba its signature bite; dissolve in water before use.
- 500 ml water: For dissolving the agar agar; bring to a boil for even activation.
- 100 grams sugar: A key sweetener to balance the jelly’s subtle flavors; adjust based on your preference for a lighter or richer Che Ba Ba.
- 2 tablespoons pandan extract: Infuses a vibrant green hue and aromatic essence; essential for authentic Vietnamese flair.
Ingredients for the Mung Beans
- 200 grams dried mung beans: The hearty component of our Che Ba Ba; soak in water for at least 4 hours (or overnight) to ensure they cook evenly and achieve the perfect softness.
- 500 ml water: Used for soaking and boiling the beans; add a pinch of salt for enhanced flavor absorption.
- 1 teaspoon salt: Helps season the beans during cooking; a simple touch to elevate the overall taste profile.
Ingredients for the Coconut Milk Base
- 400 ml coconut milk: The creamy heart of Che Ba Ba; opt for full-fat for a luxurious, traditional consistency.
- 100 grams sugar: To sweeten the coconut milk; stir in gradually for a customizable level of sweetness in your Che Ba Ba.
- Optional add-ins: 100 grams fresh fruits (e.g., jackfruit or mango), sliced: Provides a burst of tropical freshness; prepare by chopping into bite-sized pieces for easy mixing.
This selection ensures our Che Ba Ba recipe remains versatile and true to its roots, allowing you to create a delightful treat with minimal effort.
Tools and Equipment
To prepare our refreshing Che Ba Ba recipe with its chewy jellies and creamy coconut milk, we need a selection of essential tools and equipment. These items help us achieve precise measurements, even cooking, and smooth preparation while keeping the process efficient and enjoyable.
We recommend organizing these tools before starting, as they build directly on the ingredients we listed earlier. Here’s a breakdown of the key items, grouped by their primary use for clarity:
- Cooking and Heating Tools:
- Medium saucepan: Essential for boiling the pandan jelly and cooking mung beans; its even heat distribution ensures the agar agar sets perfectly without lumps.
- Strainer or fine-mesh sieve: We use this to drain mung beans and separate solids from liquids, preventing any gritty texture in our final dessert.
- Measuring and Mixing Tools:
- Measuring cups and spoons: Accurate for portioning water, sugar, and coconut milk; we rely on these to maintain the recipe’s balance of sweetness and creaminess.
- Mixing bowls (at least two, medium-sized): Ideal for combining pandan extract with agar agar mixture and whisking the coconut milk base; their versatility allows us to multitask seamlessly.
- Preparation and Serving Tools:
- Knife and cutting board: We use these to chop optional fresh fruits like jackfruit or mango, adding vibrant flavors and textures to our Che Ba Ba.
- Blender or food processor (optional): If we’re blending fruits for a smoother consistency, this tool speeds up the process and enhances the dessert’s silky appeal.
- Serving bowls or glasses: Perfect for layering and presenting the final dish; we suggest clear glass options to showcase the colorful layers of jelly, beans, and coconut milk.
By having these tools ready, we ensure our Che Ba Ba preparation is straightforward and yields a delightful, sensory experience with every spoonful.
Instructions
We guide you through preparing our refreshing Che Ba Ba, a vibrant Vietnamese dessert blending chewy jellies, nutty mung beans, and creamy coconut milk for a cooling treat. With these steps, we’ll ensure your version is authentic, easy, and bursting with tropical flavors.
Prep
First, we gather and prepare our ingredients to set the stage for cooking. Begin by rinsing 1 cup of dried mung beans under cold water in a strainer, then soak them in a bowl with 3 cups of water for at least 1 hour—or overnight for softer texture—to achieve that tender, earthy bite that complements the dessert’s sweetness.
Next, for the pandan jelly, combine 1 teaspoon of agar agar powder, 2 cups of water, 1/2 cup of sugar, and 1 teaspoon of pandan extract in a mixing bowl. Stir thoroughly until the sugar dissolves, creating a vibrant green mixture that promises a chewy, aromatic element to our Che Ba Ba.
If using optional fruits, such as jackfruit or mango, wash and chop 1 cup of fresh fruit into bite-sized pieces on a cutting board. This step ensures fresh, juicy accents that enhance the dessert’s visual appeal and tropical taste, making assembly a breeze.
Cook
We bring our prepared ingredients to life with precise cooking. In a medium saucepan over medium heat, boil the soaked mung beans with their soaking water and a pinch of salt for 20-25 minutes, stirring occasionally, until they become soft and creamy—evoking a nutty aroma that fills the kitchen and forms the hearty base of our Che Ba Ba.
In a separate saucepan, heat the pandan jelly mixture over medium heat, stirring constantly until it reaches a gentle boil. Reduce to low heat and simmer for 5 minutes until it thickens into a glossy, translucent jelly. Let it cool and set in the refrigerator for 10 minutes, yielding that signature chewy texture that adds delightful contrast to every spoonful.
For the coconut milk base, warm 2 cups of coconut milk with 1/4 cup of sugar in another saucepan over low heat for 5 minutes, stirring until smooth and fragrant. Avoid boiling to preserve its rich, velvety creaminess, which ties together the flavors of our Che Ba Ba.
Assemble
Finally, we layer our cooked elements to create a visually stunning and flavorful Che Ba Ba. In serving bowls, start with a base of the cooked mung beans, then add cubes of the cooled pandan jelly for that irresistible chewy bounce.
Top with the warm coconut milk mixture, allowing it to seep through the layers and blend the nutty beans with the sweet, aromatic jelly—resulting in a harmonious medley of textures and tastes that evoke a tropical paradise. If using chopped fruits, sprinkle them on top for a fresh, juicy burst that elevates the dessert’s appeal and makes it ready to serve immediately.
Make-Ahead and Storage
As we perfect our Che Ba Ba recipe, preparing components in advance allows us to savor this refreshing Vietnamese dessert with minimal effort on serving day. We recommend making ahead to preserve the chewy texture of the pandan jelly, the nutty softness of the mung beans, and the creamy richness of the coconut milk base, ensuring every bite bursts with tropical flavors.
Make-Ahead Tips
To streamline our preparation, we can tackle key elements ahead of time without compromising quality:
- Pandan Jelly: Prepare the jelly up to 2 days in advance by following the cooking steps, then let it cool and cut into cubes. Store it in an airtight container in the refrigerator to maintain its signature chewy, translucent appeal that adds a delightful contrast to the creamy layers.
- Mung Beans: Cook the beans a day or two before by boiling until soft, then drain and cool completely. This keeps their earthy, nutty flavor intact and prevents sogginess when assembling, making our dessert assembly quick and effortless.
- Coconut Milk Base: Mix and warm the coconut milk mixture up to 1 day ahead, but do not add fresh fruits until serving to avoid sogginess. Chill it in the fridge for a cooler, more invigorating effect that enhances the dessert’s overall refreshment on warm days.
- Fresh Fruits: Chop and store optional fruits like jackfruit or mango separately in the refrigerator, covered, for up to 1 day to retain their juicy, vibrant sweetness and prevent oxidation.
Storage Guidelines
Proper storage helps us keep Che Ba Ba fresh and flavorful, extending its enjoyment while protecting the sensory elements like the silky coconut milk and tender jellies.
For optimal results, we outline the following storage details in the table below, based on our tested methods:
| Component | Storage Method | Duration | Reheating Tips | Notes on Quality |
|---|---|---|---|---|
| Pandan Jelly | Refrigerate in an airtight container | Up to 3 days | None needed; serve cold or at room temperature | Retains chewy texture; avoid freezing to prevent crystallization |
| Mung Beans | Store in a sealed container in the fridge | Up to 2 days | Gently reheat in a saucepan with a splash of water to restore softness | Maintains nutty flavor; do not overheat to keep beans from becoming mushy |
| Coconut Milk Base | Refrigerate in a covered bowl | Up to 2 days | Warm gently on low heat, stirring to recreate its creamy, luxurious consistency | Preserves rich aroma; stir well before using to blend any separation |
| Assembled Dish | Cover individual servings and refrigerate | Up to 1 day | Not recommended; consume fresh for best texture and flavor | Layering may soften over time, so assemble just before serving for the most vivid sensory experience |
By following these steps, we ensure our Che Ba Ba remains a vibrant, customizable treat that balances tradition with convenience.
Conclusion
We’ve enjoyed guiding you through this Che Ba Ba recipe and hope it’s become a favorite in your kitchen.
It’s more than a dessert—it’s a fun way to embrace vibrant flavors and create lasting memories.
Give it your personal spin and savor the fresh, creamy goodness whenever you like.
Frequently Asked Questions
What is Che Ba Ba?
Che Ba Ba is a popular Vietnamese dessert, often described as a refreshing sweet soup. It features chewy jellies, mung beans, and creamy coconut milk, making it ideal for warm days. This versatile treat combines traditional flavors and can be customized easily, offering a delightful mix of textures and tastes.
What are the main ingredients for Che Ba Ba?
The key ingredients include agar agar powder, water, sugar, and pandan extract for the jelly; dried mung beans, water, and salt for the beans; and coconut milk, sugar, plus optional fruits like jackfruit or mango. These components create a balanced, flavorful dessert that’s simple to prepare.
How do you prepare Che Ba Ba?
Start by soaking and boiling mung beans until soft, then simmer pandan jelly until it thickens. Warm the coconut milk base and layer everything in serving bowls with fresh fruits. The process is straightforward, taking about 30-45 minutes, and emphasizes fresh ingredients for the best flavor.
What tools are needed to make Che Ba Ba?
Essential tools include a medium saucepan for cooking, a strainer for draining, measuring cups and spoons for accuracy, mixing bowls, and a knife with a cutting board for fruits. A blender is optional for texture. Having these organized makes preparation efficient and enjoyable.
Can Che Ba Ba be made ahead of time?
Yes, prepare components like pandan jelly, mung beans, and coconut milk base in advance to save time. Store them separately in the fridge for up to 2-3 days to maintain textures and flavors. Add fresh fruits just before serving for the best results.
How should I store Che Ba Ba?
Store prepared components in airtight containers in the refrigerator: jelly and beans for up to 3 days, coconut milk for 1-2 days. Keep fruits separate to avoid sogginess. For longer storage, freeze the jelly and beans for up to a month, but consume fresh for optimal taste.
How can I customize Che Ba Ba?
Customize by adding fruits like mango, jackfruit, or lychee for extra flavor, or adjust sweetness with more sugar. Experiment with toppings such as nuts or shaved ice. This keeps the recipe versatile while staying true to its Vietnamese roots, allowing personal touches without much effort.