Ingredients

  • Serves 4 people
  • 5 g vegetable oil (grease the mould)

     

  • pandan layer:

    150 g pandan leaves (cut into smaller pieces and washed)

  • 300 ml water

  • 200 g tapioca flour

  • 20 g rice flour

  • 130 ml coconut milk

  • 110 g sugar

  • 2 ml vanilla essence

     

     

  • 4 drops green coloring

     

  • mung bean layer:

    75 g dried split mung beans (mung dal) (pre-soaked overnight, rinsed and strained)

  • 170 ml coconut milk 

  • 150 g rice flour

     

     

  • 130 g sugar

  • 2 ml vanilla essence

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Recipe Courtesy of
Asian Food Network

Bánh da Lợn (Steamed Layer Cake)

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Bánh da lợn is a traditional Vietnamese steamed layer cake which originates from north west Vietnam. Its name directly translates to Pig’s Skin Cake (that’s really because of its multiple soft layers that look like a pig’s skin), so despite what its name suggests, it is a sweet and creamy dessert that is enjoyed by many. It consists of alternate white-green layers of soft, gelatinous pandan and a nutty mung bean one. Other versions of this popular treat exist where they replace the mung bean filling with durian or taro.
  • Medium
  • 30 min
  • 60 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Medium
  • 3 steps
  • 14 Ingredients
  • 30 min
  • 60 min
  • 15 min

Instructions

  1. Preparing the Pandan layer

    • Blend the Pandan leaves with water and strain out 200ml of Pandan mixture.  

    • Mix the Pandan mixture with the tapioca flour, rice flour, coconut milk, sugar, green coloring and vanilla essence.

    • Strain the mixture

    Preparing the Pandan layer


  2. Preparing the mung bean layer

    • Steam the pre-soaked mung beans for about 15 – 20 mins or until soft.

    • Transfer the steamed mung beans into a blender, add coconut milk, rice flour, sugar and vanilla essence and blend till smooth.

    Preparing the mung bean layer


  3. Steaming the cake

    • In the steamer, oil the mould (8” x 2”) and steam for 4-5 minutes or until the mould is hot. 
    • Put in one layer of pandan layer (about 160 ml), cover and steam for about 5-8 mins or when it is solidified (you can check by using the back of a spoon to make sure it doesn’t stick to the spoon).
    • After that add another layer of mung bean layer (about 250ml), cover and steam for another 5-8 minutes or when it is solidified (again use the back of spoon to check).
    • Repeat the above 2 steps and steam for 8-10mins each (again use the back of spoon to check if layer is solidified before adding the next layer).
    • The last layer is pandan layer (you should have 5 layers in total). Cover and steam whole cake for about 10-15mins.
    • Cool down at room temperature before removing the cake from the mould.
    Steaming the cake


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    Ingredients
    • Serves 4 people
    • 5 g vegetable oil (grease the mould)

       

    • pandan layer:

      150 g pandan leaves (cut into smaller pieces and washed)

    • 300 ml water

    • 200 g tapioca flour

    • 20 g rice flour

    • 130 ml coconut milk

    • 110 g sugar

    • 2 ml vanilla essence

       

       

    • 4 drops green coloring

       

    • mung bean layer:

      75 g dried split mung beans (mung dal) (pre-soaked overnight, rinsed and strained)

    • 170 ml coconut milk 

    • 150 g rice flour

       

       

    • 130 g sugar

    • 2 ml vanilla essence

    Nutrition
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