If you’ve ever had Bánh Da Lợn, you already know how delicious this Vietnamese steamed layer cake is! But have you tried Bánh Da Lợn Cuốn? This version takes the same soft, chewy layers and rolls them up into a fun, portable dessert. Think of it as a sweet, chewy Vietnamese Swiss roll but made with coconut milk, pandan, and mung bean flavors.

This dessert is naturally gluten-free thanks to the use of tapioca starch and rice flour, giving it that signature chewy, bouncy texture. If you love Southeast Asian flavors like pandan, coconut, and mung bean, this is definitely a must-try!

Let’s get started!

Servings, Prep & Cook Time

Servings: 8-10 rolls
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 10 minutes

Ingredients

For the Green Pandan Layers:

1 cup tapioca starch
2 tbsp rice flour
1/2 cup granulated sugar
1/2 cup coconut milk
1/2 cup pandan juice (blend fresh pandan leaves with water, then strain)
1/2 tsp pandan extract (for extra flavor & color)

For the Yellow Mung Bean Layers:

1/2 cup split mung beans (soaked for 2 hours or overnight)
1/2 cup coconut milk
1/3 cup granulated sugar
1/2 cup water
1/2 cup tapioca starch
2 tbsp rice flour

Step-by-Step Instructions

Step 1: Prepare the Mung Bean Paste

Drain the soaked mung beans and steam them for about 20 minutes, or until soft.
Blend the steamed mung beans with coconut milk, sugar, tapioca starch, rice flour and water until smooth. This will be the batter for the yellow layer.

Step 2: Make the Pandan Batter

In a mixing bowl, combine tapioca starch, rice flour, sugar, coconut milk, pandan juice, and pandan extract.
Stir well until smooth and no lumps remain.

Step 3: Steam the Layers

Grease a steaming tray with a little oil or line it with parchment paper.
Bring a large pot with a steaming rack to a boil. Reduce heat to medium-low so the steam isn’t too intense.
Pour a thin layer of the green pandan batter into the tray (about 1/4 inch thick). Cover and steam for 5 minutes.
Pour a thin layer of the yellow mung bean batter on top and steam for 5 minutes.
Steam for another 10 minutes to fully set. Remove and repeat process with new pans until batter is gone.

Step 4: Roll the Cake

Let the cake cool for 10 minutes before handling.
Use a knife or spatula to gently loosen the edges of the cake from the tray.
Flip the cake onto a clean surface lined with parchment paper.
While still warm, carefully roll the cake into a log, just like a Swiss roll. The layers should be soft and flexible.
Once rolled, let it sit for another 10 minutes to set in shape.

Step 5: Slice & Serve

Use a sharp knife to slice the cake into 1-inch thick rolls.

Enjoy your delicious Bánh Da Lợn Cuốn with a cup of hot tea for the perfect Vietnamese-style treat!

Troubleshooting & Tips

✅ Why is my cake too hard?

The batter might have too much rice flour. Try reducing the amount slightly.
Over-steaming can also make the cake tough. Stick to the timing given.

✅ Why is my cake too soft and sticky?

The batter may not have been cooked long enough. Make sure each layer is fully set before adding the next one.
If the steaming heat is too low, the cake might not cook evenly. Adjust the heat to a steady medium-low.

✅ How do I prevent the layers from sticking together?

Let each layer steam until fully firm before adding the next layer.
Make sure to use the correct ratio of starches—too much tapioca starch can make it overly sticky.

✅ How do I make clean slices?

Let the cake cool completely before cutting.
Use a sharp knife greased with oil for smooth cuts.

Variations & Fun Twists

🥭 Mango Coconut Roll Cake – Replace the yellow mung bean layer with blended mango puree for a tropical twist.

🍠 Purple Ube Roll Cake – Use ube extract instead of pandan for a stunning purple version.

🍫 Chocolate Pandan Roll Cake – Add a layer of cocoa powder mixed with tapioca starch for a pandan-chocolate combo.

🌸 Rose & Pandan Roll Cake – Add a few drops of rose water to one layer for a floral touch.

Final Thoughts

Bánh Da Lợn Cuốn is a fun, chewy, and delicious dessert that brings together all the classic Vietnamese flavors of pandan, coconut, and mung bean in a unique rolled-up shape.

It’s a dessert that’s naturally gluten-free, easy to make at home, and perfect for impressing guests. Plus, rolling it up makes it extra fun and Instagram-worthy!

If you try this recipe, let me know how it turns out! Would you add any fun flavors to it? Happy cooking! 💚

How to make Bánh Da Lợn Cuốn (Rolled Layer Cake)

Recipe by Jen H. DaoCourse: DessertCuisine: vietnamese, viet, asia, asianDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Green Pandan Layers:
1 cup tapioca starch
2 tbsp rice flour
1/2 cup granulated sugar
1/2 cup coconut milk
1/2 cup pandan juice (blend fresh pandan leaves with water, then strain)
1/2 tsp pandan extract (for extra flavor & color)
For the Yellow Mung Bean Layers:
1/2 cup split mung beans (soaked for 2 hours or overnight)
1/2 cup coconut milk
1/3 cup granulated sugar
1/2 cup water
1/2 cup tapioca starch
2 tbsp rice flour

Directions

Prepare the Mung Bean Paste
Drain the soaked mung beans and steam them for about 20 minutes, or until soft.

Blend the steamed mung beans with coconut milk, sugar, tapioca starch, rice flour and water until smooth. This will be the batter for the yellow layer.
Make the Pandan Batter
In a mixing bowl, combine tapioca starch, rice flour, sugar, coconut milk, pandan juice, and pandan extract.

Stir well until smooth and no lumps remain.
Steam the Layers
Grease a steaming tray with a little oil or line it with parchment paper.

Bring a large pot with a steaming rack to a boil. Reduce heat to medium-low so the steam isn’t too intense.

Pour a thin layer of the green pandan batter into the tray (about 1/4 inch thick). Cover and steam for 5 minutes.

Pour a thin layer of the yellow mung bean batter on top and steam for 5 minutes.

Steam the whole cake for another 10 minutes to fully set. Remove and repeat process with new pans until batter is gone.
Roll the Cake
Let the cake cool for 10 minutes before handling.

Use a plastic knife or spatula to gently loosen the edges of the cake from the tray.
Flip the cake onto a clean surface lined with parchment paper.

While still warm, carefully roll the cake into a log, just like a Swiss roll. The layers should be soft and flexible.

Once rolled, let it sit for another 10 minutes to set in shape.
Slice & Serve
Use a sharp knife to slice the cake into 1-inch thick rolls.