Vietnamese Rainbow Pudding (Chè Sương Sa Hạt Lựu)

Vietnamese Rainbow Pudding - Chè Sương Sa Hạt Lựu - is my all-time favourite dessert. It's a delightful mix of flavours, textures and vibrant colours, making it as fun to eat as it is to look at. The crunch of water chestnuts, the sweetness of mung bean soup, the creaminess of coconut sauce - every spoonful is a perfect balance. My version takes it a step further by using fruit freeze-dried powder to give the rubies a gorgeous pink and purple hue, while my favourite pandan flavour adds a natural green.

This pudding may look complicated, but trust me, it's much easier than it seems. It does require a little effort, but the end result is more than worth it. If you're looking for a dessert to impress your family or guests, this is the one. Today, it is warm and sunny in the UK, this pudding is the perfect refreshing treat. Picture those hot summer days - this is my go-to pudding.

Let me walk you through how to make this beautiful Vietnamese Rainbow Pudding.

The star of the pudding - colourful rubies

The highlight of this dessert is the trio colourful rubies - water chestnut cubes coated in tapioca flour and boiled to create a chewy, translucent texture. This is where we start.

If you've never heard of water chestnuts, here's a fun fact: "They’re not actually nuts but rather an aquatic vegetable that grows in marshes, underwater, or in mud". You can read more about them here. Once peeled, they reveal a white, crunchy and juicy flesh. Chop them into small cubes, and now comes the fun part - dyeing them into three beautiful colours.

For the green rubies, I use pandan leaves blended with water to create a dark green juice. For pink and purple, food colouring is an easy option, but I love adding natural flavours too. I mix freeze-dried blueberry powder with water for a deep purple shade and strawberry powder for a lovely pink.

The chopped water chestnuts should be soaked in their respective colour mixtures for a couple of hours. The longer they soak, the deeper the colour. Keep in mind that once coated in tapioca and boiled, the colours will fade slightly, so a stronger dye is better.

Making the mung bean soup

While waiting for the rubies to absorb their colours, it's time to prepare the mung bean soup. This is the base of the pudding and gives it a naturally sweet and creamy texture.

Simmer mung beans (I've soaked them for 3 hours in advance) in water on low heat for about 30 minutes. Once softened, whisk them while still simmering to break them down. Add sugar and bring the mixture to a gentle boil again. For an authentic Vietnamese touch, add a few drops of banana extract. This small addition brings out a traditional aroma. The consistency is up to you, but I prefer it slightly runny rather than too thick.

Preparing the black glass jelly

To add another layer of texture, I use black glass jelly. A shop-bought powder pack makes this step quick and easy.

Follow the instructions on the packet, typically, mix 50g of jelly powder with 1 litre of water and 100g of sugar. Stir constantly until fully dissolved. Run the mixture through a sieve to remove any lumps for a smooth texture.

Pour the liquid into a saucepan and put it on medium heat, stirring constantly until it comes to a gentle boil. Lower the heat and simmer for another 2-3 minutes, continuing to stir until the mixture is smooth and thickened. Pour it into a glass tray and let it cool completely before refrigerating. Once set, cut into small cubes, ready to be added to your pudding.

Making the coconut sauce

The coconut sauce ties everything together, adding a creamy, slightly salty contrast to the sweetness of the pudding.

In a saucepan, bring a tin of coconut milk to a gentle boil with a pinch of salt and two tablespoons of sugar. Adding a couple of pandan leaves is an option. To thicken it slightly, make a tapioca slurry by mixing 1 teaspoon of tapioca flour with a couple of tablespoons of water. Stir it into the coconut milk while heating until it reaches a gentle boil, then turn off the heat. Be careful not to overcook it, as coconut milk can split if overheated.

Coating and cooking the rubies

Now, back to our colourful rubies. Work with one colour at a time to avoid mixing them up.

Scoop the chopped, dyed water chestnuts out of their colour juices, but don't throw the liquid away - you'll use it to boil the rubies later. In a separate bowl, gradually add tapioca flour, mixing well until the cubes are evenly coated. I use about 3 tablespoons of flour per batch, just enough to cover the chestnuts without clumping.

Bring the reserved coloured juice to a boil (adding extra water if needed). Drop the tapioca-coated chestnuts in and cook until they turn translucent and float to the surface - this takes just couple of minutes. Immediately scoop them into a bowl of cold water to prevent sticking. Repeat the process for the other two colours. Once all are cooked, drain and transfer them to a tray or plate, ready to serve.

Assemble the Vietnamese Rainbow Pudding

Now comes the most exciting part, putting everything together!

• Fill a bowl or tall glass with ice.
• Add a generous scoop of mung bean soup.
• Add the colourful rubies.
• Toss in some black glass jelly cubes.
• Pour the creamy coconut sauce over the top.

Mix everything up before eating and enjoy a cool, refreshing and utterly satisfying bowl of Vietnamese Rainbow Pudding.

This dessert is a showstopper - whether for a family gathering, special occasion or simply to treat yourself. Give it a try and let me know how it turns out!

Check out the pudding section for more delicious sweet treat recipes! You'll find a variety of desserts to satisfy your cravings, from traditional Vietnamese delights to modern twists.