Che 3 Mau

Hello Hello….Oh sweet Jesus I’ve died and come back again.

Ok these next few posts are more or less Vietnamese desserts. This particular one featured today is called Che 3 Mau….rough translation: 3 colored jelly dessert. Did you know Che 3 Mau has 1000 calories in 1 serving? ….Hey I never said this was a diet blog did I?

http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/che-ba-mau-3-color-vietnamese-dessert/

Luckily, I see most people sharing them or partially eating them so that is why Vietnamese people stay so thin…most of them anyway.

So without any further delay. Che 3 Mau  is a dessert we serve at Pho 95 and is usually in most traditional Vietnamese eateries. I think the originator when he said 3 colors meant that you have to have at least 3 colors. Here we opted for 6ish.  Traditionally, a Che 3 Mau has beans, tapioca jelly strands, mung bean, and coconut milk. You put these into layers and voilà. Putting it together is the easy part.

However, soaking and boiling the beans while preparing the tapioca jelly strands is a bitch. Forgive me for being so blunt. As a child I remember my mother  preparing big batches of the neon green jelly strands for various desserts in our kitchen. She’d have me stand next to the stove and continuously stir her wtich pot of tapioca/gelatin sugar water so that it didn’t burn.  Sweet giblets….look where I am today. Moving on…

OK so look below:

First, we start with a layer of the sweetened red beans. Followed by a layer of the sweetened white beans. It is important to do thin layers. The layers add up. Here’s where you don’t want your eyes to be bigger than your stomach. After that we have a layer of those neon green jelly strands. If I had to describe them I’d say they are a lot like jello except THICK.

Next we have a layer of the white jelly strands. Followed by a spoon or three of Mung bean. Yes this dessert has 3 types of beans in it. You don’t want to eat it all in one sitting….trust me ….you’ll pay for it later.

On top of the Mung bean is some shaved ice, some sugar water, and a dollop of coconut creme.  We top this off with some crushed peanuts. It really is  a pretty thing to eat.

Here is the assembling series I shot in the restaurant. Hopefully if you do manage to boil your own beans and make your tapioca strands you’ll find this a most excellent guide, but if I were you I’d just go and buy some.

Here are some pictures of the final product….

There’s not really much to say on this one…

My Sunday staff….being all supportive. Yes, they are all asian. C’est typique, non?

Thanks y’all for reading! Merci beaucoup et bon appetit! If you have a keyboard and have nothing to do for the next five minutes…. BE SURE TO COMMENT!!!

I prefer to regard a dessert as I would imagine the perfect woman:  subtle, a little bittersweet, not blowsy and extrovert.  Delicately made up, not highly rouged.  Holding back, not exposing everything and, of course, with a flavor that lasts.  ~Graham Kerr

God gave the angels wings, and he gave humans chocolate.  ~Author Unknown

Take care,
CMP

3 Responses to Che 3 Mau

  1. So how is it that you stay so thin?
    The “red” water chestnuts and coconut creme were my favorite additions.
    I remember when bebu/trinh/mommy would let us make our own at the end and mine would really just be the red water chestnuts and coconut creme and sugar water. That’s how I maintained my petite-ness.

  2. YUMMY!!!!!!! It’s always been my fav dessert drink at Vietnamese restaurants. <3

  3. Sinfully delicious! :-)

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