Bánh Da Lợn is a traditional Vietnamese steamed layer cake that’s both colorful and delicious. Made from glutinous rice flour, coconut milk, and mung beans, this sweet, chewy cake is layered with vibrant green and yellow hues. It’s commonly enjoyed as a snack or dessert during festive occasions, or simply as a treat with a cup of tea. The combination of the creamy coconut milk and the subtly sweet mung bean filling creates a harmonious flavor that melts in your mouth.
Ingredients:
- 200g glutinous rice flour
- 100g mung beans (soaked and peeled)
- 400ml coconut milk
- 200g sugar
- 1 tsp pandan extract (for green layer)
- A pinch of salt
- Food coloring (yellow and green, optional)
- 500ml water
Directions:
- Prepare the mung beans:
Steam the mung beans until soft, then mash them into a smooth paste. Set aside. - Make the dough:
In a large bowl, combine the glutinous rice flour, sugar, and a pinch of salt. Gradually add in the coconut milk and water, stirring until the mixture becomes smooth. - Divide the mixture:
Split the dough into two portions. In one portion, mix in a few drops of pandan extract to create the green layer. In the other, add a bit of yellow food coloring if you prefer to make the yellow layer. - Steam the layers:
Lightly grease a steamable tray or cake pan. Pour a thin layer of the green mixture into the tray and steam for 5-7 minutes until set. Then, add a layer of mung bean paste and steam for another 5 minutes. Repeat the process by alternating the green and yellow layers, steaming each layer for 5-7 minutes until all the layers are stacked. - Cool and serve:
Once all the layers are steamed and set, let the cake cool to room temperature before slicing. Serve as a sweet snack or dessert.
Enjoy your Bánh Da Lợn as a delightful treat with a cup of hot tea or coffee!
