Photograph of the finished Banh da lon layered steamed cake

Vietnam · Bánh da lợn

Banh da lon layered steamed cake

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tapioca starch Tapioca starch 8.5 oz
  • Photograph of Rice flour Rice flour 2.1 oz
  • Photograph of Peeled mung beans Peeled mung beans 5.6 oz
  • Photograph of Pandan leaves Pandan leaves 12 leaves
  • Photograph of Coconut milk Coconut milk 1 ⅓ cups
  • Photograph of Sugar Sugar 4.2 oz
  • Photograph of Salt Salt 0.1 oz
  • Photograph of Vanilla Vanilla 0.1 oz
  • Photograph of Oil Oil 1 ⅓ tbsp

Method

  1. 1 Soak mung beans for 2 hours, then steam them for 20 minutes until cooked, and blend them with coconut milk and sugar.
  2. 2 Blend pandan leaves with water, then strain to extract the green juice.
  3. 3 Mix tapioca starch and rice flour with coconut milk, divide into two parts: one part is mixed with pandan leaf extract, the other part is mixed with mung beans.
  4. 4 Steam thin layers of batter in a greased mold for 5 minutes each, alternating between green and yellow layers.
  5. 5 Steam the last layer for an additional 10 minutes, let it cool completely, then cut into slices with a greased knife.

With an appliance

  • Pressure cooker 50 min

    Replace steps 4–5: steam each layer at low pressure for 3 minutes, except for the last layer which needs 6 minutes, then quickly release the pressure; steps 1–3 and the cooling process remain unchanged.

Start cooking