Bánh Da Lợn, or Vietnamese Steamed Layer Cake, is a delightful treat that’s as beautiful as it is delicious. With its vibrant layers of green pandan and yellow mung bean, this dessert is a feast for both the eyes and the taste buds. It’s a classic in Vietnamese cuisine, often served during celebrations or enjoyed as a sweet snack with a cup of tea.
Vietnamese Banh Da Lon Recipe
Bánh Da Lợn, or Vietnamese Steamed Layer Cake, is a delightful sweet treat with its vibrant layers of flavors and textures. This recipe involves creating two distinct layers—a green pandan layer and a yellow mung bean layer—that stack to form a visually stunning and delicious dessert. Let us guide you through crafting this traditional Vietnamese dish step by step.
Ingredients
Here’s what we’ll need to prepare our Bánh Da Lợn:
For the Green Pandan Layer:
- 3 cups water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 cups tapioca starch
- 1/2 cup rice flour
- 1 tablespoon pandan extract
For the Yellow Mung Bean Layer:
- 1 cup peeled mung beans (soaked overnight)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 cups coconut milk
- 1/2 cup tapioca starch
- 1/4 cup rice flour
Equipment Needed:
- Steamer
- 8-inch round or square cake pan
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Fine sieve
Instructions
Step 1: Prepare the Yellow Mung Bean Mixture
- Steam the soaked mung beans for 20–25 minutes until soft.
- While still warm, blend the mung beans with coconut milk, sugar, and salt until smooth.
- Once blended, add the tapioca starch and rice flour. Mix until well-combined and lump-free.
Step 2: Prepare the Green Pandan Mixture
- In a mixing bowl, combine water, sugar, and salt. Stir until dissolved.
- Add tapioca starch, rice flour, and pandan extract. Whisk until smooth and evenly green.
Step 3: Set Up the Steamer
- Fill a pot with water and bring it to a gentle boil. Place the steamer on top.
- Grease your 8-inch cake pan lightly to avoid sticking and set it inside the steamer.
Step 4: Layer the Cake
- Pour 1/2 cup of the green pandan mixture into the cake pan. Cover with a lid and steam for 5 minutes until it firms up.
- Add 1/2 cup of the yellow mung bean mixture over the green layer. Steam for 5 minutes.
- Continue alternating layers in the same manner, steaming each for 5 minutes, until the batter is used up.
- For the final layer, steam for 12–15 minutes to ensure the entire cake is fully set.
Step 5: Cool and Serve
- Remove the cake from the steamer and allow it to cool completely at room temperature.
- Gently loosen the edges with a knife and transfer the cake onto a plate.
- Slice into diamond or square shapes and serve.
Cooking Time Overview
| Process | Time Required |
|---|---|
| Steaming Mung Beans | 20–25 minutes |
| Preparing Mixtures | 15 minutes |
| Layering & Steaming Cake | 45–60 minutes (varies) |
| Cooling Time | 30 minutes |
Key Tips for Success:
- Always stir the batter before pouring it, as starch can settle at the bottom.
- Use medium heat while steaming to prevent overcooking or cracking in the layers.
- Ensure each layer is slightly firm before adding the next, for distinct, clean lines.
Enjoy the beautiful layers and flavors of this iconic Vietnamese dessert! Bánh Da Lợn pairs perfectly with a hot cup of tea, accentuating its chewy texture and delightful sweetness.
Ingredients
To prepare Bánh Da Lợn—the charmingly chewy and visually stunning Vietnamese Steamed Layer Cake—we will need carefully measured ingredients for both the green pandan layers and the yellow mung bean layers. Below is an organized and detailed list of everything required:
For the Green Pandan Layers:
- 1 1/2 cups of tapioca starch
- 1/2 cup of rice flour
- 1 cup of coconut milk
- 3/4 cup of sugar
- 1/2 teaspoon of pandan extract or 4-5 fresh pandan leaves, blended and strained for juice
For the Yellow Mung Bean Layers:
- 1 cup of hulled mung beans, soaked for 2-3 hours or overnight
- 1/2 cup of coconut milk
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
Equipment:
- Square or round cake pan, 8-inch recommended
- Large steamer with a lid wrapped in a clean towel to catch condensation
- Fine mesh strainer, for a smooth batter texture
- Cooking spray or oil for greasing the pan
Key Notes on Ingredients:
| Ingredient | Purpose | Notes |
|---|---|---|
| Tapioca Starch | Creates the iconic chewy texture that defines Bánh Da Lợn. | Essential, do not substitute. |
| Pandan Extract | Adds the signature aroma and green color to the layers. | Fresh pandan leaves preferred. |
| Coconut Milk | Lends a rich, creamy flavor that balances the sweetness of the cake. | Use one with a high fat content. |
| Mung Beans | Forms the smooth, creamy yellow layer that contrasts the pandan. | Soaked thoroughly before use. |
| Sugar | Provides sweetness that enhances the dessert’s natural flavors. | Adjust slightly to suit taste. |
These authentic ingredients are pivotal in creating the rich and colorful layers that make Bánh Da Lợn a beloved Vietnamese treat. Let’s prepare to blend these step by step for an unforgettable dessert.
Tools And Equipment
To craft the beautifully layered Bánh Da Lợn, having the right tools and equipment is absolutely essential. Each item plays a vital role in ensuring the cake’s texture, appearance, and flavor are perfect. Here’s a list of everything we need, along with their purposes:
Essential Tools and Their Uses
- Mixing Bowls: We need at least two medium-sized ones for mixing both the green pandan and yellow mung bean batters separately.
- Whisk or Spatula: To blend the batter smoothly and ensure no lumps remain.
- Blender or Food Processor: Essential for blending cooked mung beans into a fine paste for the yellow layer.
- Measuring Cups and Spoons: Accuracy is key when working with flours, sugar, and coconut milk to achieve the right consistency.
- Large Steamer or Steaming Pot with Lid: A must-have to cook and solidify each cake layer properly. Ensure the lid has a cloth or cover to catch water drips, preventing them from spoiling the surface.
- Heatproof Cake Pan or Round Baking Dish: Use an 8 or 9-inch heatproof pan to ensure even cooking. We can also opt for a square pan for a different presentation.
- Fine Mesh Strainer: Helpful for straining mung beans or batter to achieve a silky-smooth texture.
- Kitchen Scale (optional but recommended): Precise measurements can make all the difference, especially with flours and starches.
- Basting Brush or Small Kitchen Towel: To grease the pan between layers and prevent sticking.
Tools Quick Reference Table
| Tool/Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine ingredients for separate batters. |
| Whisk or Spatula | Mix batter and keep textures smooth. |
| Blender/Food Processor | Blend mung beans into a fine paste. |
| Measuring Cups/Spoons | Ensure consistency with batter ingredients. |
| Large Steamer | Steam and cook the layers efficiently. |
| Heatproof Cake Pan | For layering and steaming the batter. |
| Fine Mesh Strainer | Eliminate lumps or impurities in batters. |
| Kitchen Scale | Guarantee precise ingredient weights. |
| Basting Brush/Towel | Prevent sticking by greasing the pan. |
Additional Tips for Tools
- A steamer with multiple racks allows for quicker cooking. However, single-level steamers work just as well.
- Use stainless steel or glass mixing bowls, as plastics may warp under steam or heat exposure.
- Ensure the pan fits well into the steamer without touching its sides, allowing free circulation of steam.
Directions
Bánh Da Lợn requires patience and precision, but the resulting dessert is well worth the effort. Follow these step-by-step instructions to create the perfect Vietnamese Steamed Layer Cake.
Preparing The Batter
- Cook the mung beans: Rinse 1/2 cup of hulled mung beans under cold water until the water runs clear. Soak them in water for 2-3 hours or overnight. Drain, add them to a pot with just enough water to cover, and cook on medium heat until soft (approximately 25-30 minutes). Blend them into a smooth, thick paste.
- Mix the yellow layer batter: In a mixing bowl, combine:
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 1/4 cup sugar
- 1/2 cup coconut milk
Mix until smooth, then stir in the mung bean paste for a consistent batter.
3. Prepare the green layer batter: Follow the same process without the mung bean paste. Add 2 tablespoons of pandan extract for the signature green color and aroma. Use a whisk to create a lump-free batter.
Coloring The Layers
- Achieve the contrasting colors: The bright green from the pandan layer and the warm yellow from the mung bean layer form the cake’s signature vibrant look. If needed, add a drop of natural food coloring to amplify the green or yellow hues for a more striking appearance.
- Check consistency: Both batters should be smooth and pourable. A thin batter ensures even layers and proper steaming. Stir each batter thoroughly each time before pouring to prevent starch from settling at the bottom.
Steaming The Layers
- Prepare the steamer: Fill a steamer pot with water and bring it to a boil. Ensure you use a heatproof cake pan or dish, lightly greased with oil, to prevent sticking.
- Layer the cake:
- Pour approximately 1/4 cup of green batter into the prepared pan. Steam for 5-7 minutes or until set.
- Once firm, carefully pour an equal amount of the yellow batter over the green layer. Steam again for 5-7 minutes.
- Repeat this process, alternating layers, until all batter is used. Aim for 6-8 layers to achieve the traditional appearance.
- Final steaming: After pouring the final layer, steam the assembled cake for an additional 20-25 minutes. Insert a toothpick or skewer into the center; it should come out clean when done.
| Layer | Batter Used | Steaming Time |
|---|---|---|
| First Layer | Green | 5-7 minutes |
| Second Layer | Yellow | 5-7 minutes |
| Final Assembly | All layers | Additional 20-25 minutes |
- Cool and unmold: Allow the steamed cake to cool completely in the pan before removing. Use a knife to loosen the edges and gently unmold the cake onto a serving plate.
Assembly Instructions
Now that our batter is perfectly prepared, it’s time to bring everything together to create the signature layers of Bánh Da Lợn. Follow these steps carefully to achieve the iconic, vibrant look and chewy texture of this traditional Vietnamese dessert.
Layering The Batter
- Preheat the steamer: Begin by heating water in your steamer until it produces a steady stream of steam. Line the cake pan with a light brush of oil to prevent sticking.
- Start with the yellow mung bean layer: Take about 1/2 cup of the yellow batter and pour it evenly into the prepared cake pan. Use a spatula or the back of a spoon to spread the batter for an even layer. Place the pan in the steamer.
- Steam the first layer: Steam the first yellow layer for 4-5 minutes, or until the surface is no longer wet and sticky. This ensures it’s firm enough to hold the next layer.
- Alternate with green pandan batter: Once the yellow layer is set, pour 1/2 cup of the green pandan batter gently on top of the firm yellow layer. Smooth the layer evenly as before.
- Repeat layering: Continue alternating layers, steaming each layer for 4-5 minutes until you’ve used up all the batter. Maintain even thickness across layers for a clean, striped appearance.
- Final steam: After placing the last layer, steam the entire cake for an additional 25-30 minutes to ensure all layers are fully cooked and melded together.
Pro Tip: Always stir the batter before pouring each layer to prevent starch from settling at the bottom of the bowl, which maintains an even texture throughout.
Ensuring Consistent Steaming
- Maintain Heat Levels: The steamer must generate a steady, gentle steam throughout the process. Ensure the water level does not drop too low by checking and refilling it with boiling water as needed.
- Avoid Excess Moisture: Wrap the lid of the steamer with a clean cloth to prevent condensation from dripping onto the cake and ruining the layers.
- Monitor Timing: Use the timing guide in the table below to ensure precision. Oversteaming or undercooking can lead to uneven texture:
| Layer | Timing | Consistency Check |
|---|---|---|
| First Yellow Layer | 4-5 minutes | Surface no longer sticky |
| First Green Layer | 4-5 minutes | Firm surface |
| Alternating Layers | 4-5 minutes each | Firm between layers |
| Final Full Steam | 25-30 minutes | Completely melded and cooked |
- Cool Completely: Once done, remove the pan from the steamer and allow the cake to cool completely before unmolding. This ensures the layers stay intact and present beautifully.
By paying close attention to these assembly techniques, we guarantee the finished Bánh Da Lợn will showcase its distinctive striped layers and deliver the perfect chewy, sweet bite.
Tips For Success
When making Bánh Da Lợn, achieving a smooth texture, vibrant layers, and consistent flavor requires attention to detail. Follow these tips to ensure success with this classic Vietnamese dessert:
1. Stir the Batter Constantly
Before pouring each layer, we must stir the batter thoroughly. Ingredients like tapioca starch and rice flour tend to settle at the bottom. A well-stirred batter ensures an even texture throughout the cake.
“Consistency is key; always stir before pouring.”
2. Steam Each Layer Fully
Allow each layer to steam completely until firm before adding the next. This prevents layers from mixing and ensures a clean separation. To test firmness, touch the surface lightly with a spoon; it should resist slightly without sticking.
| Layer | Steaming Time |
|---|---|
| Green Pandan (bottom) | 5–7 minutes per layer |
| Yellow Mung Bean | 6–8 minutes per layer |
3. Control Moisture in the Steamer
Steaming creates condensation that can drip onto the cake, ruining its presentation. To avoid this, we recommend wrapping the steamer lid with a clean kitchen towel to absorb excess moisture.
Quote: “No one wants soggy layers—tackle condensation with a simple towel!”
4. Prepare the Mung Beans Properly
For the mung bean layer, be sure to cook the beans until they are soft enough to mash into a smooth paste. Any lumps will affect the texture of the yellow layer. A consistency resembling thick peanut butter works best.
5. Use High-Quality Ingredients
The flavors of pandan extract, coconut milk, and vanilla extract shine in this dessert. We suggest using high-quality brands for the richest results. Fresh pandan leaves can also enhance the aroma if accessible.
6. Monitor Steaming Time
Over or under-steaming can impact the cake’s chewiness. Stick to the recommended times. Prolonged steaming can make the cake overly dense, while shorter times may leave a gummy texture.
7. Cool Completely Before Cutting
Patience pays off! Let the cake cool entirely in the pan after steaming. Slice with a greased knife for clean, professional-looking edges.
Implementing these tips will elevate your Bánh Da Lợn to a dessert masterpiece that is as beautiful as it is delicious.
Serving Suggestions
When it comes to serving Bánh Da Lợn, its vibrant colors and chewy texture make it a standout on any table. Here are our favorite ways to serve this classic Vietnamese dessert, ensuring it’s as delightful to present as it is to eat:
1. Slice and Serve with Tea
Cut the cooled Bánh Da Lợn into neat, diamond-shaped pieces or squares using a sharp, lightly oiled knife to prevent sticking. These bite-sized portions are perfect for sharing. Pair them with a steaming cup of jasmine or lotus tea for a truly authentic Vietnamese experience. The mild sweetness of the dessert complements the fragrant, slightly bitter notes of the tea.
2. Highlight Its Vibrant Layers
Plate the cake so the alternating pandan and mung bean layers are displayed beautifully. Consider using a white or neutral-colored serving platter to enhance the visual contrast of the green and yellow hues. For added elegance, garnish the plate with fresh pandan leaves or a sprinkle of toasted sesame seeds.
3. Serve at Special Events
This dessert is a beloved choice for celebrations. Set it on a dessert table surrounded by other traditional Vietnamese sweets like chè or bánh bò. Arrange the slices in a fan or circular pattern for a striking presentation suitable for festivals, birthdays, or holiday gatherings.
4. Dust Lightly with Coconut Powder
For added texture and flavor, sprinkle a light dusting of coconut powder over the slices just before serving. This enhances the natural coconut flavor in the cake and gives an elegant finish.
5. Pair with Fresh Fruit
Serve alongside sliced tropical fruits like mango, papaya, or dragon fruit for a refreshing flavor contrast. The fruity acidity balances the creaminess of the mung bean and richness of the coconut, creating a harmonious dessert platter.
6. Perfect for Gifting
Wrap slices individually in banana leaves or food-safe cellophane for a charming, cultural touch. Secure them with natural twine or a pandan leaf ribbon to make thoughtful, homemade gifts for loved ones.
Quick Tips for a Polished Presentation
| Tip | Why It Works |
|---|---|
| Use a sharp, oiled knife for cutting | Ensures clean, smooth edges for each slice |
| Let the cake cool completely | Prevents tearing and ensures firmness |
| Display on a contrasting platter | Highlights the colorful layers for visual appeal |
| Garnish with fresh or edible items | Adds a sophisticated and inviting touch to the presentation |
Incorporating these Serving Suggestions will elevate your Bánh Da Lợn to the next level, leaving a lasting impression on anyone who tastes it.
Make-Ahead Instructions
To make preparing Bánh Da Lợn more convenient, we can easily divide the process into steps and prepare certain elements ahead of time. This ensures that when it’s time to assemble the cake, everything is ready to go. Follow these tips and steps for a smoother experience.
Preparing Ingredients in Advance
- Mung Bean Paste:
Cook and mash the hulled mung beans a day before. Let them cool completely, then store them in an airtight container in the refrigerator. This paste will stay fresh for up to 2 days.
- Pandan Juice or Extract:
If using fresh pandan leaves, extract the juice (blend and strain) ahead of time. Refrigerate it in a sealed container for up to 3 days. Alternatively, measure out pandan extract in advance to save time.
- Batter Ingredients:
Measure and prep dry ingredients like rice flour, tapioca starch, and sugar. Store them in labeled containers to keep things organized.
- Coconut Milk Mixture:
Combine the coconut milk with sugar in a bowl and refrigerate it for up to 2 days. This prevents the sugar from settling, making it easier to mix later.
Assembling in Advance
While Bánh Da Lợn is best steamed fresh for optimal texture, you can steam the individual layers and store them:
- After steaming each layer, allow it to cool fully.
- Cover the cake tightly with plastic wrap to prevent dryness, and store it in the refrigerator.
- Re-steam the entire layered cake for 10 minutes before serving to restore its original softness and chewiness.
| Make-Ahead Element | Storage Method | Shelf Life |
|---|---|---|
| Hulled mung bean paste | Airtight container, fridge | Up to 2 days |
| Fresh pandan juice | Sealed container, fridge | Up to 3 days |
| Batter dry ingredients | Labeled containers | 1 month (room temp) |
| Coconut milk mixture | Bowl, covered in fridge | Up to 2 days |
| Steamed cake (whole or layers) | Tightly wrapped, fridge | Up to 1 day |
Pro Tip: Freezing the Cake
For longer storage, the fully steamed cake can be frozen. Wrap the cake tightly in food-safe plastic wrap and place it in an airtight freezer bag. It can last up to 1 month in the freezer. Defrost it in the refrigerator overnight, then re-steam for 15 minutes before serving.
Implementing these make-ahead strategies will simplify the process and maintain the fresh, vibrant flavor of this classic Vietnamese dessert.
Conclusion
Crafting Bánh Da Lợn at home is a rewarding way to connect with Vietnamese culinary traditions while enjoying its unique flavors and textures. With the right techniques and a little patience, this vibrant steamed layer cake can become a stunning centerpiece for any occasion.
By following the detailed steps and incorporating the tips we’ve shared, you’ll achieve a dessert that’s as visually captivating as it is delicious. Whether you’re preparing it for a celebration, a cozy tea session, or as a thoughtful gift, Bánh Da Lợn offers a delightful experience that everyone will remember.
Frequently Asked Questions
What is Bánh Da Lợn?
Bánh Da Lợn is a traditional Vietnamese steamed layer cake made with chewy layers of pandan-flavored batter and sweet mung bean paste. It’s a popular dessert often served during celebrations or as a sweet snack paired with tea.
What are the main ingredients for Bánh Da Lợn?
The main ingredients include tapioca starch, rice flour, coconut milk, sugar, pandan extract, hulled mung beans, and vanilla extract. These ingredients give the cake its unique texture and flavor.
How do you achieve clean, even layers in Bánh Da Lợn?
Mix the batter until smooth and pourable, steam each layer fully before adding the next, and control moisture in the steamer to avoid soggy layers.
Can I prepare parts of the cake in advance?
Yes! You can cook and mash mung beans, extract pandan juice, and measure or mix ingredients a day ahead. Fully steamed cakes can also be stored frozen for later use.
How do I serve Bánh Da Lợn for the best presentation?
Slice it neatly to highlight the vibrant layers, and serve on a contrasting platter. You can garnish with pandan leaves, coconut powder, or tropical fruits for added appeal.
How do I prevent the cake from becoming soggy while steaming?
Use a clean steamer, cover the lid with a cloth to catch excess steam, and control the heat to avoid creating too much moisture.
Can I freeze Bánh Da Lợn?
Yes, you can freeze the fully steamed cake. Just re-steam it before serving to restore its soft, chewy texture and fresh flavor.
What tips ensure the best texture for Bánh Da Lợn?
Stir the batter consistently to prevent settling, use high-quality ingredients, and monitor steaming times carefully to achieve the desired chewiness without overcooking.
How long does Bánh Da Lợn take to cool before cutting?
Allow the cake to cool completely, which usually takes 1-2 hours. This ensures clean, neat edges when slicing.
Can I customize the flavors of Bánh Da Lợn?
Yes! While pandan and mung bean are traditional, you can experiment with flavor extracts like durian, taro, or matcha for unique variations.