Authentic Bánh Da Lợn Recipe: Vietnamese Steamed Layer Cake Tutorial

This cake is made up of a base mixture of rice flour, glutinous rice flour, tapioca starch, coconut milk and sugar. The mixture is then divided into two, and flavored with pandan for the green layer and sweetened mung bean paste for the yellow layer. It’s then steamed, layer by layer

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Timestamp:
00:20 Authentic Bánh Da Lợn Recipe Introduction Video
02:40 Preparing the beans and mix the ingredients in the food processor until the mixture is smooth
04:30 Extracting the pandan leaves to steam and adding the batter to cook
05:49 Sliced and ready to serve

▶️Ingredients:

Tapioca and coconut cream mixture for pandan layer and mung bean layer
1) 265g sugar: https://amzn.to/3OK8RDE
2) 1/4 tsp kosher salt: https://amzn.to/3KXFThj

3) 1 can / 400 ml coconut cream: https://amzn.to/3uXPdMG
4) 275g / 2 1/4 cup tapioca starch: https://amzn.to/3vt2pbk
5) 33 g / 1/4 cup glutinous rice flour: https://amzn.to/3xDuH5u

Mung bean mixture for yellow layer
1) 170g / 2/3 cup Mung bean: https://amzn.to/3L0MuHC
2)1 1/3 cups of water for cooking the mung bean

Blend with
1) 3/4 cup Coconut Milk: https://amzn.to/3w0c5KK
2) 1cup tapioca flour and coconut cream mixture
3) 1/8 tsp kosher salt *If using table salt then use lesser amount
4) 7g / 1 tbsp tapioca starch
5) 58g / 1/4 cup sugar: https://amzn.to/3OK8RDE
6) 1 small tub vanilla sugar

Blend 60g pandan leaves about 10 leaves with
2/3 cup coconut milk. It should make 3/4 cup of pandan juice

▶️Cooking method
1) Wash and soak mung bean in 2/3 cup warm water for 3-4 hours.
2) Rinse and drain the excess water from mung bean.
3) Cook the bean in 1 1/3 cup of water in an non stick pan
4) Cook on medium high heat for 16 minutes.
5) Place a wooden spoon over the top of the pan to avoiding spillage.
6) Combine 265 g sugar, 1/4 tsp salt and 1 can of coconut cream.
7) Stir and cook on medium high heat until the sugar dissolved then remove from the heat.( about 1-2 minutes )
8) Into a bowl: Combine 275g of tapioca starch, 35g of glutinous rice flour. Stir well and pour the coconut cream mixture.
9) Stir well until there is no lumps remaining.
10) After 16 minutes, the bean is almost done.
11) Now cover and cook for 5 more minutes in low heat.
12) Move the cooked bean into a food processor. Add 1/8 tsp of salt, 1 tbsp of tapioca starch, 1/4 cup of sugar, vanilla sugar, 3/4 cup of coconut milk and 1 cup of tapioca and coconut cream mixture.
13) Blend until the the mixture is smooth.
14) Wash and thinly slice 80g of pandan leaves and 2/3 cup of coconut milk and make puree.
15) Squeeze the juice out. ( Need 3/4 cup of juice )
16) Add pandan juice into the batter and stir well.
17) Now fill the steamer pot half full and bring it to boil.
18) Grease a cake pan with little bit of oil.
19) Preheat the steamer for 5 minutes.
20) Add 3/4 cup of pandan mixture cover and steam for 4 minutes.
21) After 4 minutes carefully remove the lid and add 1 cup of mung bean mixture and steam it for 5 minutes.
22) Remember to steam additional 1 minute for each added layer.
23) Last layer - adjust the heat to medium and steam the whole cake for 20 minutes.
24) Remove the cake pan from heat and let it cool completely before taking out from the pan.

▶️Kitchen Equipment:
1) Induction cooker: https://amzn.to/3s2pdxz
2) Glass bowl set: https://amzn.to/3ONu4fO
3) Blender: https://amzn.to/3KFLXtJ
4) Digital kitchen scale: https://amzn.to/3Ogpoit
5) Bamboo cutting board set:https://amzn.to/3rCDyk1
6) Chefs knife:https://amzn.to/380E2tq
7) Rubber spatula: https://amzn.to/3EXFWHP
8) Steaming pot: https://amzn.to/3MCdhun
9) Nonstick springform cake pan: https://amzn.to/3On3gTl

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• My Asian Kitchen Blank Recipe Books: https://amzn.to/3EqND8W | https://amzn.to/3Olu5Yi
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