If you’ve ever had Bánh Da Lợn, you know how satisfying this soft, chewy, and slightly sweet Vietnamese steamed layer cake is. Traditionally, it’s made with pandan for that signature green color and mung bean for the yellow layers. But today, we’re switching things up and using butterfly pea flowers to create stunning blue and white layers! Not only does it look mesmerizing, but it also has a mild floral aroma that pairs beautifully with the coconut flavors.
This butterfly pea flower Bánh Da Lợn is just as chewy, fragrant, and delicious as the classic version but with a fresh new aesthetic twist. Plus, no artificial food coloring needed! Just natural blue magic from butterfly pea flowers. Let’s get into it!
What is Bánh Da Lợn?
Bánh Da Lợn literally translates to “pig skin cake” in Vietnamese (I know, weird name 😅). But don’t worry—there’s no actual pig skin involved! Instead, it refers to the chewy, bouncy texture of this steamed layer cake, which is made from tapioca starch, rice flour, coconut milk, and sugar. It’s naturally gluten-free and has that satisfying, almost mochi-like chew.
Typically, it’s made with green pandan layers and yellow mung bean layers, but we’re ditching the mung beans for a gorgeous blue and white version. The blue comes from butterfly pea flower tea, which is a natural plant-based colorant. If you add a little acidity (like lemon juice), it turns purple, but we’ll keep it blue today!
Ingredients
(Makes 1 round 8-inch cake)
For the Blue Layer:
- 1 cup tapioca starch
- ¼ cup rice flour
- ½ cup sugar
- 1 ½ cup butterfly pea flower tea (steep 2 tbsp dried flowers in hot water for 10 mins)
- ½ cup coconut milk
- 1 tsp vanilla extract
For the White Layer:
- 1 cup tapioca starch
- ¼ cup rice flour
- ½ cup sugar
- 1 ½ cup coconut milk
- 1 tsp vanilla extract
Other:
- 1 tbsp neutral oil (to grease the mold)
- Steamer with a lid
- Heatproof pan or round cake pan
Instructions
Step 1: Make the Butterfly Pea Flower Tea
- Boil 1 ½ cups of water and add 2 tablespoons of dried butterfly pea flowers. Let it steep for about 5-7 minutes until you get a deep blue color.
- Strain the tea and let it cool completely before using.
Step 2: Prepare the Two Batter Mixes
For the Blue Layer:
- In a large bowl, whisk together tapioca starch, rice flour, and sugar.
- Slowly pour in the cooled butterfly pea flower tea, coconut milk, and vanilla extract, whisking until smooth.
For the White Layer:
- In another bowl, whisk together tapioca starch, rice flour, and sugar.
- Add in coconut milk and mix until smooth.
Both batters should be slightly runny but not watery—kind of like pancake batter!
Step 3: Prepare the Steamer
- Fill your steamer with water and bring it to a medium-high simmer.
- Grease an 8-inch round cake pan with neutral oil to prevent sticking.
- Place the pan into the steamer for 1 minute so it’s slightly warm before pouring in the batter.
Step 4: Layer and Steam
- Pour ½ cup of blue batter into the pan and steam for 5-7 minutes, or until set. You can check by lightly touching the surface—it shouldn’t stick to your finger.
- Next, pour ½ cup of white batter on top and steam for another 5-7 minutes.
- Repeat this process, alternating blue and white layers, until all the batter is used.
- Steam the final layer for an extra 10-15 minutes to ensure the whole cake is fully cooked.
Step 5: Cool & Slice
- Let the cake cool in the pan for 15-20 minutes before removing.
- Use a knife greased with a little oil to cut it into diamonds, squares, or strips.
- Serve warm or at room temperature.
Serving Size, Prep Time, & Cook Time
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 10 minutes
Troubleshooting Tips
- Why is my cake too soft and falling apart?
- You may have added too much liquid. Try reducing the amount of coconut milk or butterfly pea tea slightly.
- Why is my cake too firm and not chewy?
- You might have added too much rice flour. Tapioca starch is what gives it the signature chew, so make sure you use more tapioca starch than rice flour.
- Why are my layers not sticking together?
- Make sure each layer is fully set before adding the next one. If it’s still wet, the layers won’t stick properly.
- Why is my cake sticking to the pan?
- Always grease the pan well with oil before steaming. You can also line it with parchment paper.
- Why is my cake not blue enough?
- Steep the butterfly pea flowers longer for a deeper blue. If you want a more vibrant shade, try blending a few fresh butterfly pea flowers into the tea before using.
How to Store & Reheat Bánh Da Lợn
- Room Temperature: Keep covered for up to 1 day.
- Refrigerator: Store in an airtight container for 2-3 days. Before eating, lightly steam for a few minutes to soften it.
- Freezer: Not recommended—it loses its chewy texture when frozen.
Final Thoughts
This butterfly pea flower Bánh Da Lợn is such a fun twist on the traditional version! The blue and white layers make it visually stunning, and the natural floral flavor pairs beautifully with coconut milk. Whether you’re making it for a special occasion or just want a nostalgic treat, this steamed layer cake is always a hit.
Let me know if you try it out—tag me on social media with your creations! 💙 Happy steaming!
How to make Butterfly Pea Flower Bánh Da Lợn
Course: DessertCuisine: asian, viet, vietnameseDifficulty: easy6-8
servings20
minutes50
minutesIngredients
- For the Blue Layer:
1 cup tapioca starch
¼ cup rice flour
½ cup sugar
1 ½ cup butterfly pea flower tea (steep 2 tbsp dried flowers in hot water for 10 mins)
½ cup coconut milk
1 tsp vanilla extract
- For the White Layer:
1 cup tapioca starch
¼ cup rice flour
½ cup sugar
1 ½ cup coconut milk
- Other:
1 tbsp neutral oil (to grease the mold)
Directions
- Make the Butterfly Pea Flower Tea
Boil 1 ½ cups of water and add 2 tablespoons of dried butterfly pea flowers. Let it steep for about 5-7 minutes until you get a deep blue color.
Strain the tea and let it cool completely before using. - Prepare the Two Batter Mixes
For the Blue Layer:
In a large bowl, whisk together tapioca starch, rice flour, and sugar.
Slowly pour in the cooled butterfly pea flower tea, coconut milk, and vanilla extract, whisking until smooth.
For the White Layer:
In another bowl, whisk together tapioca starch, rice flour, and sugar.
Add in coconut milk and mix until smooth.
Both batters should be slightly runny but not watery—kind of like pancake batter! - Prepare the Steamer
Fill your steamer with water and bring it to a medium-high simmer.
Grease an 8-inch round cake pan with neutral oil to prevent sticking.
Place the pan into the steamer for 1 minute so it’s slightly warm before pouring in the batter. - Layer and Steam
Pour ½ cup of blue batter into the pan and steam for 5-7 minutes, or until set. You can check by lightly touching the surface—it shouldn’t stick to your finger.
Next, pour ½ cup of white batter on top and steam for another 5-7 minutes.
Repeat this process, alternating blue and white layers, until all the batter is used.
Steam the final layer for an extra 10-15 minutes to ensure the whole cake is fully cooked. - Cool & Slice
Let the cake cool in the pan for 15-20 minutes before removing.
Use a knife greased with a little oil to cut it into diamonds, squares, or strips.
Serve warm or at room temperature.
