Bánh da lợn, or Vietnamese steamed layer cake, is a traditional Vietnamese dessert that turns simple mixes of batter into a soft and chewy treat. You can learn more about the dish, including the required tools and ingredients to whip up the dish.
Furthermore, I will provide the steps and tricks to pull off this tasty steamed layer cake recipe. Before diving into the recipe, you can learn so much more about the story of bánh da lợn in Vietnam.
Discover the Charm of Bánh Da Lợn
Bánh da lợn is a type of layer cake from the South of Vietnam made by steaming batters. You can come across this treat with many names, like bánh chín tầng mây or bánh da heo. Typically, bánh da lợn has a gelatinous profile with a soft and chewy texture.
Bánh da lợn is made from a simple batter of tapioca starch, rice flour, coconut milk, and sugar, which is then divided into two portions.
One portion is mixed with pandan leaves to give it a green hue and a floral aroma, while the other portion is mixed with mung bean paste, taro, or durian for a yellow hue and a rich flavor.
The batter is then steamed in thin layers, alternating between green and yellow. Most often, bánh da lợn comes in round, but some versions are rolled and served in thin slices, either cold or warm.
What Tools Are Ideal for Making Bánh Da Lợn?
To make bánh da lợn, you only need to get a steamer along with a few utensils like a mold, sieve, ladle, and brush. After getting these tools, you’re ready to prepare the ingredients for cooking.
What Ingredients Are Needed for Bánh Da Lợn?
In terms of ingredients, you want to prepare two batter varieties of green bean and pandan leaves. Both of these mixes tend to have sugar, tapioca, and coconut milk to complement the flavor and texture of the cake.
For the Green Bean Batter
For the Pandan Leaves Batter
How to Create Bánh Da Lợn at Home?
To create bánh da lợn, all you need is the following 4 main steps:
Step 1: Make the Pandan Batter
Place the following ingredients into a mixing bowl and combine thoroughly:
Pour the pandan batter through a sieve for a smoother consistency.
Step 2: Make the Green Bean Batter
Mix together in a bowl:
Run the mixture through a sieve for a smooth batter.
Step 3: Steam the Cake
Set up your steamer over the stove. Place the mold into the steamer and brush it with a layer of oil to prevent the batter from sticking when cooked. Put a lid on the steamer and let the mold heat up.
Start pouring in the first layer of the green bean batter of 4.05 ounces and steam for 5 minutes. Ideally, the batter should be cooked through around 90%.
When putting on the lid, you can put a towel over the mold to catch any water droplets falling down from the lid.
After the first layer, pour in the second layer of 4.05 ounces of the pandan leaves batter.
Steam for another 5 minutes.
Repeat the process until you get 3 or 4 layers (this recipe can produce up to 6 layers). After pouring all the batter, steam for another 20 minutes. Also, you can adjust the steaming if you use a smaller mold.
Step 4: Enjoy the Cake
Remove the bánh da lợn from the steamer and place the mold into a bowl of cold water, make sure the water only surrounds the mold. Wait for the cake to cool and remove it from the mold. Cut the cake into portions and serve.
What Secrets Will Enhance Your Bánh Da Lợn?
Here are some tips you can adapt to the bánh da lợn recipe:
Furthermore, I’ll show how to store bánh da lợn.
How to Store Bánh Da Lợn?
To store bánh da lợn, simply stick any remaining cake into the refrigerator. That way, the cake can last around 5 – 7 days. Also, bánh da lợn can be stored at room temperature for 2 days.
When you want to serve bánh da lợn, microwave the cake for 20 – 30 seconds in a microwave before enjoying it warm.
Enjoy A Soft And Tasty Vietnamese Bánh Da Lợn
Bánh da lợn stands as a lovely snack utilizing flour in Vietnamese cuisine. With its layers of vibrant colors and aromatic flavors, bánh da lợn is an interesting recipe to try at home with exotic cooking techniques and tricks.
After making the steamed layer cake, make sure to leave a comment sharing your experience with everyone. Also, you can share this recipe with others around you so they can have a taste of Vietnamese cuisine.
Bánh Da Lợn Recipe (Vietnamese Steamed Layer Cake)
Equipment
- Steamer
- Mold
- Sieve
- Ladle
- Silicone Brush
Ingredients
For the Green Bean Batter:
- 3.52 ounces of cooked blended green beans
- 3.52 ounces of coconut milk
- 2 teaspoons of sugar
- 2.46 ounces of tapioca flour
- 0.35 ounces of all-purpose flour
For the Pandan Leaves Batter:
- 10.14 ounces of pandan leaves juice
- 4.93 ounces of tapioca flour
- 0.52 ounces of all-purpose flour
- 2 teaspoons of sugar
- 1.69 ounces of coconut milk
Instructions
- Make the pandan leaves batter by mixing 10.14 ounces of pandan juice with 4.93 ounces of tapioca flour, 0.52 ounces of all-purpose flour, 2 teaspoons of sugar, and 1.69 ounces of coconut milk.
- Run the mixture through a sieve for a smoother consistency.
- Bring together a mixture of 3.52 ounces of cooked pounded or blended green beans with 13.52 ounces of coconut milk, 2 teaspoons of sugar, 2.46 ounces of tapioca flour, and 0.35 ounces of all-purpose flour.
- Pour the mixture through a sieve for a smooth texture.
- Place a mold into your steamer with a brush of oil on the mold’s surface to prevent the cake from sticking. Cover the lid to start heating the mold.
- Pour 4.05 ounces of green bean batter into the heated mold and steam for 5 minutes until the cake is about 90% cooked. You can also start with pandan batter for the first layer. Cover the mold with a towel to catch any moisture from the lid. Next, add 4.05 ounces of pandan batter on top for the second layer and steam for another 5 minutes.
- Repeat the process until the cake has 3 – 4 layers (this recipe produces 6 layers). Spread the batter evenly to form uniform layers. After adding all the batter, steam the cake for an additional 20 minutes to fully cook it. If using a smaller mold, adjust the steaming time as needed.
- Chill the steamed bánh da lợn in cold water before removing the cake. Cut the cake into serving bites and enjoy.
Video
Notes
- The recipe is based on 4 servings
- Swap the green bean filling for other options like taro, lotus seeds, or durian.
- Make sure to pour the batter through a sieve to get a smooth consistency.
- You can try adding food colorings to make the cake more appealing.
- Metal or silicone molds are great for making the cake. However, you want to brush the metal mold with oil to prevent the cake from sticking.
- Use different shapes of mold to diversify the cake’s form.
- You can roll the cake into a log after steaming before cutting.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.