Jellies & Gelatins
Che Ba Mau
Chè ba màu
Vietnam
Three-color Vietnamese dessert with layers of green pandan jelly, yellow mung bean paste, and red kidney beans, topped with coconut cream and crushed ice.
Original eatfuls sticker artwork
What it is
A closer look at Che Ba Mau.
Three-color Vietnamese dessert with layers of green pandan jelly, yellow mung bean paste, and red kidney beans, topped with coconut cream and crushed ice.
What to look for
Know it when you find it.
A southern Vietnamese specialty; the three colors should be distinct and the coconut cream poured on top just before serving.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Che Ba Mau.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Japan
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Bahrain
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Philippines
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Quebec, Canada
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A Quebec dish of poached eggs set in aspic (savory gelatin), often with ham or vegetables — a classic cold appetizer.
Indonesia
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Poland
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Polish jellied fish, often carp, set in a clear gelatin with vegetables, served cold with vinegar or horseradish. A Christmas Eve (Wigilia) classic, delicate and savory.