Bánh da lợn

Name: Bánh da lợn
Ingredients: 2 cups tapioca starch (about 240 grams); 2/3 cup rice flour (about 80 grams); 3/4 cup coconut milk (about 200 ml); 3/4 cup pandan leaf juice (about 200 ml); 1/2 cup sugar (about 100 grams); 1/2 cup split mung beans, hulled (about 100 grams); 1/3 cup tapioca starch (about 50 grams); 1/4 cup rice flour (about 35 grams); 3/4 cup coconut milk (about 200 ml); 1/2 cup sugar (about 100 grams); 1 teaspoon vanilla extract

Phượng Trần @MeMin290620

Tỉnh Cà Mau, Công Hòa Xã Hội Chủ Nghĩa Việt Nam

Bánh da lợn

Phượng Trần @MeMin290620

Tỉnh Cà Mau, Công Hòa Xã Hội Chủ Nghĩa Việt Nam

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Ingredients

Green layer batter
2 cupstapioca starch (about 240 grams)
2/3 cuprice flour (about 80 grams)
3/4 cupcoconut milk (about 200 ml)
3/4 cuppandan leaf juice (about 200 ml)
1/2 cupsugar (about 100 grams)
White layer batter
1/2 cupsplit mung beans, hulled (about 100 grams)
1/3 cuptapioca starch (about 50 grams)
1/4 cuprice flour (about 35 grams)
3/4 cupcoconut milk (about 200 ml)
1/2 cupsugar (about 100 grams)
1 teaspoonvanilla extract

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Steps

1

Combine all the green layer batter ingredients in a bowl. Strain through a sieve and let the batter rest for 15 minutes.
2

Soak the mung beans overnight, then steam until cooked. Blend the cooked mung beans with the remaining white layer batter ingredients until smooth, then strain through a sieve. Let the batter rest for 15 minutes.
3

Brush a mold with vegetable oil. Set up a steamer. Pour the first layer of green batter into the mold, cover, and steam for about 5 minutes. Add the second layer with the white batter, cover, and steam for 2 minutes. Add a third layer of green batter, cover, and steam again. Check doneness by inserting a toothpick—if it comes out clean, the cake is done. Remove from the steamer. Repeat with the remaining batter and molds.