Che Ba Mau (three color dessert)
- Prep time 30 mins
- Servings 8
Ingredients
Sweetened Mung Bean:
- 1/2 cup red or green mung bean (soaked in water overnight)
- 1 1/2 cups water
- 2 Tbs coconut sugar
Pandan Jelly:
- 10 leaves pandan
- 2 1/2 cup water
- 1/3 cup raw sugar
- 1 tsp agar-agar powder
Others:
- 1 1/2 cups cooked sweet corn
- 2 cups So Good Almond Original
- 2 cups crushed ice
Method
Sweet Mung Bean:
1. Strain the soaked mung beans and place into a small pot with 1 1/2 cups water.
2. Bring to a boil, then cook on medium low.
3 Add in the coconut sugar and simmer until soft. (Add more water if necessary) Note: If using unsoaked beans use more water and cook for longer until beans are soft).
Pandan Jelly:
1. Place the pandan leaves and water in a blender and blend until smooth.
2. Strain with a cheesecloth or fine mesh strainer.
3. Place into a small pot, and bring to a boil then simmer for 10 minutes.
4. Mix in the agar-agar powder and whisk well.
5. Simmer for 1 minutes.
6. Transfer to a glass or stainless container and chill for 2 hours.
7. Cut into 1-2 inch strips Che Ba Mau: Place the crushed ice in a glass, the sweetened mung bean, sweet corn, and pandan jelly, and pour in So Good Almond Original.
Nutritional information
-
Per Serve
-
Energy (kJ)570
-
(Cal)136
-
Protein (g)5
-
Fat (g)2
-
Saturated Fat (g)0.3
-
Carbohydrate (g)25
-
Sugars (g)16
-
Dietary Fibre (g)2.7
-
Sodium (mg)108
-
Potassium (mg)254
-
Calcium (mg)96
-
Iron (mg)0.8
