Bánh Da Lợn

Name: Bánh Da Lợn
Ingredients: 4 cups tapioca starch (about 500 grams); 2/3 cup rice flour (about 100 grams); 2 cups sugar (about 400 grams); 1 cup split mung beans (about 200 grams); 2 cups coconut milk (about 500 ml); leaves Pandan; Vanilla extract, vegetable oil

Thao Ly Dangg. @dlily_28

Bánh Da Lợn

Thao Ly Dangg. @dlily_28

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Ingredients

4 cupstapioca starch (about 500 grams)
2/3 cuprice flour (about 100 grams)
2 cupssugar (about 400 grams)
1 cupsplit mung beans (about 200 grams)
2 cupscoconut milk (about 500 ml)
leavesPandan
Vanilla extract, vegetable oil

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Steps

1

Rinse the mung beans and soak them in cold water for 4 hours to soften. Rinse again, then steam until cooked. Once cooked, blend the mung beans with a pinch of salt and a little water until smooth.
- Wash the pandan leaves, cut into short pieces, and blend with a little water. Strain through a fine mesh sieve to get the pandan juice and set aside.
2

In a bowl, mix 2 cups tapioca starch (250 grams), 1/3 cup rice flour (50 grams), and 1 cup sugar (200 grams). Add 1 cup coconut milk (250 ml) and the pandan juice, then mix until smooth and green. For a smoother batter, strain through a sieve.
3

In another bowl, mix 2 cups tapioca starch (250 grams), 1/3 cup rice flour (50 grams), and 1 cup sugar (200 grams). Add 1 cup coconut milk (250 ml). Blend this mixture with the mung bean paste, then strain through a sieve. For extra flavor, add a small amount of vanilla extract.
4

Brush a thin layer of vegetable oil inside your mold and place it in a steamer.
Pour in a layer of the pandan mixture first and steam for about 5 minutes until set. Then pour in a layer of the mung bean mixture.
- Continue alternating layers until the mold is full, steaming each layer for about 3–5 minutes.
*Tip: Use small molds and thin layers for faster cooking. If you use a large mold and make many layers, it will take longer to steam, but the cake will still taste delicious.