Bánh da lợn - Steamed layer cake

By Helen Le Published: August 28, 2012

  • Prep: 30 mins
  • Cook: 40 mins
  • Ready In: 2 hrs 10 mins

  • Yield: 8 Servings

Banh Da Lon, literally Pig's Skin Cake is a very beautiful dessert. It has a pleasant taste of mung bean, coconut and great pandan aroma.

  • Rinse the mung beans a few times until the water becomes clear and soak in water for at least 1 hour (or overnight). Add just enough water to barely cover the beans and cook in a rice cooker until done. Alternatively, you can steam the beans for 15-20 minutes or until soft.
  • In a sauce pan over low heat, dissolvesugar and salt in coconut milk and water. Let cool. In a large bowl, combine tapioca starch, rice flour and the coconut mixture. Stir well until dissolved.
  • In a blender, combine 350ml (1 + 1/2 cup) of the above batter with the cooked mung beans and blend until smooth. You get a yellow batter.
  • Add pandan extract to the remaining batter. You get a green batter. (To make pandan extract, blend 5 finely chopped pandan leaves with 120ml (1/2 cup) water and extract the juice)
  • Grease the pan or moldwith vegetable oil. Fill the mold with the green batter to a depth of ½ inch (1cm). (Measure with a ladle or cup and remember the amount). Cover and steam for a few minutes until slightly set. Then add the same amount of the yellow batter. Continue until finish all the batter.
  • After the last layer, steam the whole cake for another 15 mins. When you poke the center of the cake with a chopstick and see no batter spilling, it is done.
  • Let cool completely and cut into pieces with a greased knife. You can keep the cake in the refrigerator up to 2-3 days. Microwave for 30-45 seconds when serve on the next days. Then let it cool and it is good to eat again.

Currently, you can order Helen’s cookbook on amazon or you can order items that Helen often uses in the kitchen.