You’re the only Bánh for me!
Growing up in Minnesota, there was not a lot of Vietnamese bakeries or restaurants. So whenever I got the chance to go to one the one dessert that always stood out was Bánh Da Lợn. It literally translates into “pig skin cake” but don’t worry, it’s completely vegetarian. The reason it’s called that is because of the similarity in the chewy and bouncy texture of the dessert.
Whenever you go into a Vietnamese bakery I think one of the first deserts you will notice is Bánh Da Lợn. There’s something so distinct about the green and yellow stripes that just always stands out. They also come in other flavors but the classic one is pandan and mung bean!
You can find most of these ingredients at any Asian grocery store or even Amazon to be honest. It’s super cheap to make it home and it makes such a huge amount. I had to give them to my neighbors! Plus you can store those in an airtight container in the fridge, and when you want to eat it all you have to do is microwave it for 30 seconds to one minute and it will be soft again!
As always the recipes below, until next time!
Homemade Bánh Da Lợn (Vietnamese Steamed Layer Cake)
Course: RecipesCuisine: Viet, Vietnamese, AsianDifficulty: Easy6
servings45
minutes40
minutesIngredients
- Green Layer
1 1/2 cup tapioca starch
1/4 cup rice flour
3/4 cup sugar
2 cups water
1/4 tsp pandan extract
1/2 tsp veggie oil
- Yellow Layer
1/2 cup dried split mung beans (soaked overnight or for 4 hrs)
1/8 tsp salt
1 3/4 cup water
3/4 cup tapioca starch
2 tbsp rice flour
1/2 cup coconut milk
3/4 cup sugar
- Other
cooking spray
Direction
- Prepare the Mung Bean Paste:
In a pot combine salt, water, and soaked mung beans. Bring to a boil then simmer for for 10 minutes until soft. Remove from heat and slightly cool mixture. Then blend or mash them with tapioca starch, rice flour, sugar and coconut milk until smooth. Set aside. - Mix Pandan Batter:
In another bowl, mix sugar, tapioca starch, rice flour, veggie oil and pandan extract until smooth. Set aside. - Steam the Layers:
Prepare a Steamer: Fill a large steamer with water and bring it to a boil. Place an 8- or 9-inch round pan in the steamer – or- muffin cups. Spray with cooking spray and steam for 2 mins.
Layering: Pour a thin layer of the pandan batter into the pan, about 1/4 inch thick. Cover and steam for 5-7 minutes or until set. Alternate by pouring a mung bean layer next, steam again, and repeat, alternating between the two batters until all are used up. Aim for 5-6 layers.
Final Steam: After the last layer is added, steam for an additional 15-20 minutes (10 mins for muffins) to ensure the whole cake is cooked through. - Cool & Serve:
Let the cake cool completely, then slice into diamond shapes or squares. Enjoy!
