Pandan and Coconut Layer Cake (Bánh da lợn lá cẩm cốt dừa)

Name: Pandan and Coconut Layer Cake (Bánh da lợn lá cẩm cốt dừa)
Ingredients: 2 cups tapioca starch (260 g); 1/4 cup rice flour (30 g); 3/4 cup sugar (150 g); 3/4 cup coconut milk (200 ml); 1 1/4 cups pandan leaf juice (300 ml); 1 cup water (220 ml); 2 cups tapioca starch (260 g); 1/4 cup rice flour (30 g); 3/4 cup sugar (150 g); 3/4 cup coconut milk (200 ml); 1 1/4 cups thin coconut milk (300 ml); 1 cup water (220 ml)

Hien Thanh @HienThanh

TP. Hồ Chí Minh

No matter how you’re feeling, try to create a little joy for yourself to help get through tough times. Gardening, reading, or even cooking and baking for your kids can be a lot of fun! I noticed the kids were getting tired of fillings, so today I tried making 'Bánh da lợn lá cẩm cốt dừa' with just the chewy layers. This cake is so chewy, fragrant with pandan leaves, and rich with coconut milk... it’s so delicious I ate several pieces and still wanted more! So good!

Hien Thanh @HienThanh

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Ingredients

1 / Pandan Layer:
2 cupstapioca starch (260 g)
1/4 cuprice flour (30 g)
3/4 cupsugar (150 g)
3/4 cupcoconut milk (200 ml)
1 1/4 cupspandan leaf juice (300 ml)
1 cupwater (220 ml)
2 / Coconut Layer:
2 cupstapioca starch (260 g)
1/4 cuprice flour (30 g)
3/4 cupsugar (150 g)
3/4 cupcoconut milk (200 ml)
1 1/4 cupsthin coconut milk (300 ml)
1 cupwater (220 ml)

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Steps

1

1/ Pandan Layer:
- Combine sugar, water, coconut milk, and pandan leaf juice in a bowl. Stir until the sugar dissolves.
- Pour the liquid mixture into a bowl with tapioca starch and rice flour. Mix until smooth, then strain through a fine sieve.
- Refrigerate for 30 minutes.
2

2/ Coconut Layer:
- Combine sugar, water, coconut milk, and thin coconut milk in a bowl. Stir until the sugar dissolves.
- Pour the liquid mixture into a bowl with tapioca starch and rice flour. Mix until smooth, then strain through a fine sieve.
- Refrigerate for 30 minutes.
3

3/ Steaming the Cake:
- Place a steamer on the stove and bring the water to a boil.
- Lightly brush the cake pan with a thin layer of coconut oil.
- Place the pan in the steamer to heat up.
4

Pour a thin layer of the pandan batter into the pan, cover, and steam for about 2 minutes (or until the layer turns translucent and is cooked).
- Pour a layer of the coconut batter on top, cover, and steam for about 2 minutes.
- Continue alternating the two batters in thin layers until the pan is nearly full.
- For the final layer, steam a bit longer to ensure the cake is fully cooked.
5

Remove the pan from the steamer and let the cake cool completely before removing it from the pan.