Vietnam / Desserts

Three-color dessert cups

Name: Three-color dessert cups
Prep time: 20 min
Cook time: 5 min
Yield: 4 portions
Cuisine: Vietnam
Ingredients: 200 g cooked sweetened red beans; 200 g cooked mung beans; 200 g ready-to-eat pandan jelly, diced; 250 ml coconut milk; 30 g sugar; 0.125 tsp salt

Three-color dessert cups in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook5 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Warm coconut milk with sugar and salt until dissolved, then cool completely.
Mash the cooked mung beans with a little coconut sauce to make a soft paste.
Layer red beans, mung bean paste and diced jelly in four glasses.
Pour over coconut sauce and refrigerate until serving.

A little kitchen note

Untested editorial adaptation. Use commercially cooked beans and jelly or thoroughly cooked homemade beans; cooling time is extra.

Allergen notes

Coconut; check jelly. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 324 kcal
Protein: 10.0 g
Carbs: 43.2 g
Fat: 13.6 g
Fibre: 8.1 g
Total sugar: 16.8 g
Sodium: 99 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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