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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
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Bánh da Lợn (Steamed Layer Cake)
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
-
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]( "Preparing the Pandan layer")
-
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]( "Preparing the mung bean layer")
-
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]( "Steaming the cake")
Plate and Serve!
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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