Bánh Da Lợn (Vietnamese Steamed Layer Cake)
Bánh Da Lợn is a traditional Vietnamese steamed layer cake, known for its vibrant colors and chewy texture. This vegan version features pandan and mung bean layers, offering a delightful balance of earthy and sweet flavors. It's a fun and rewarding dessert to prepare for special occasions or a unique treat.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 586 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
mung bean layer
- 100 gmung bean, hulled, split
- 100 ggranulated sugar
- 120 mlcoconut milk
- 25 gtapioca starch
- 10 grice flour
pandan layer
- 150 gtapioca starch
- 75 grice flour
- 150 ggranulated sugar
- 480 mlcoconut milk
- 1 tsppandan extract
for greasing
- 1 tbspvegetable oil
Equipment
saucepan · 20 cm round or square steaming pan · steamer · blender · mixing bowl · knife · whisk
The method
Step by step
- 1
Rinse the hulled split mung beans thoroughly under cold water until the water runs clear.
About 2 min
- 2
Soak the rinsed mung beans in warm water for at least 30 minutes, or up to 2 hours, until they soften.
About 30 min
Cook’s note: Soaking helps them cook faster and become smoother.
- 3
Drain the soaked mung beans and transfer them to a small saucepan. Add enough fresh water to just cover the beans.
About 2 min
- 4
Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the mung beans are very tender and easily mashable.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
- 5
Drain any excess water from the cooked mung beans. Transfer them to a blender or food processor.
About 2 min
- 6
Add the granulated sugar, coconut milk, tapioca starch, and rice flour for the mung bean layer to the blender.
About 1 min
- 7
Blend until the mixture is completely smooth and no lumps remain. Set the mung bean batter aside.
About 3 min
Cook’s note: You may need to scrape down the sides of the blender a few times.
- 8
In a separate large mixing bowl, combine the tapioca starch, rice flour, and granulated sugar for the pandan layer.
About 2 min
- 9
Gradually whisk in the coconut milk for the pandan layer until a smooth batter forms. Ensure all dry ingredients are fully incorporated.
About 3 min
Cook’s note: Adding the liquid slowly helps prevent lumps.
- 10
Stir in the pandan extract until the batter is uniformly green.
About 1 min
Cook’s note: Adjust the amount of extract for desired color intensity.
- 11
Grease a 20 cm round or square steaming pan with vegetable oil. Prepare a steamer by filling the bottom with water and bringing it to a boil over high heat.
About 5 min
Cook’s note: Using a silicone pan or lining with parchment paper can make removal easier.
- 12
Once the steamer is hot, place the greased pan inside. Pour a layer of the pandan batter, about 1 cm thick, into the pan.
About 1 min
Cook’s note: Make sure the water in the steamer is boiling vigorously before adding the pan.
- 13
Cover the steamer and cook for 5-7 minutes, or until the pandan layer is set and translucent. It should not be sticky to the touch.
About 7 min
Cook’s note: The cooking time for each layer may vary slightly depending on your steamer and heat.
- 14
Pour a layer of the mung bean batter, about 1 cm thick, over the cooked pandan layer. Cover and steam for another 5-7 minutes.
About 7 min
- 15
Continue alternating layers of pandan and mung bean batter, steaming each layer until set, until all batter is used. Finish with a pandan layer.
About 25 min
Cook’s note: Ensure each layer is fully cooked before adding the next to prevent layers from mixing.
- 16
For the final layer, steam for 10-15 minutes to ensure the entire cake is thoroughly cooked through.
About 15 min
Cook’s note: A skewer inserted into the center should come out clean.
- 17
Carefully remove the pan from the steamer and let the Bánh Da Lợn cool completely at room temperature for at least 2 hours before slicing.
About 2 hr
Cook’s note: Do not attempt to slice it while warm, or it will stick and become messy.
- 18
Once cooled, lightly grease a knife with a little oil to prevent sticking and slice the cake into diamond or square shapes.
About 5 min
Cook’s note: Clean the knife between cuts for cleaner slices.
Per serving
Nutrition
- Calories
- 586.2kcal
- Protein
- 4.3g
- Carbs
- 88.1g
- Fat
- 29.6g
- Fibre
- 3.3g
- Sugar
- 45.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Bánh Da Lợn in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
Bánh Da Lợn is traditionally eaten at room temperature or chilled, no reheating is needed.
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