Bánh da lợn

Name: Bánh da lợn
Ingredients: 2 1/4 cups tapioca starch (275 g) plus 1 tablespoon; 1/4 cup glutinous rice flour (35 g); 3/4 cup split mung beans, hulled (170 g); 2 cups sugar (390 g); 3.5 oz pandan leaves (about 100 g); 3 2/3 cups coconut milk (850 ml); Vanilla extract

Mr Uron @cook_7336085

TP Hồ Chí Minh

Recipe and photos adapted from Henry Ta (Huy) for a super delicious cake.

Mr Uron @cook_7336085

TP Hồ Chí Minh

Recipe and photos adapted from Henry Ta (Huy) for a super delicious cake.

Saved

Ingredients

2 1/4 cupstapioca starch (275 g) plus 1 tablespoon
1/4 cupglutinous rice flour (35 g)
3/4 cupsplit mung beans, hulled (170 g)
2 cupssugar (390 g)
3.5 ozpandan leaves (about 100 g)
3 2/3 cupscoconut milk (850 ml)
Vanilla extract

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Steps

1

Soak the mung beans for 3-4 hours, then rinse and drain. Cook with 1 1/4 cups water (300 ml) over high heat for 15 minutes. Reduce to low heat, cover, and cook for another 5 minutes. Let the cooked beans cool.
2

Meanwhile, combine 1 1/4 cups sugar (265 g), 1/2 teaspoon salt, and 2 cups coconut milk (500 ml) in a saucepan. Heat and stir until the sugar dissolves, but do not let it boil. Let this mixture cool. This is mixture (1).
3

Mix 2 1/4 cups tapioca starch (275 g) with 1/4 cup glutinous rice flour (35 g). Pour in the cooled mixture (1) and stir until smooth. This is mixture (2).
4

Blend the cooked mung beans with 1/8 teaspoon salt, 1 tablespoon tapioca starch, 1/2 cup sugar (125 g), vanilla extract, 3/4 cup coconut milk (200 ml), and 1 cup mixture (2) (250 ml) until very smooth.
5

Wash and chop the pandan leaves, then blend with 2/3 cup coconut milk (150 ml). Strain to extract the juice. Add this juice to mixture (2) along with a few drops of green food coloring for a bright, vibrant color.
6

Bring water to a boil in a steamer. (The steamer should be large and taller than the cake pan.) Use a 9-inch nonstick cake pan (22 cm) and grease it with oil. Place the pan in the steamer to preheat for 5 minutes. (Wipe the lid each time you open it and cover the steamer while steaming.)
7

Pour 3/4 cup (200 ml) of the batter into the pan and tilt to spread evenly. Steam for 3-4 minutes. Add 1 cup (250 ml) of the mung bean mixture and steam for 5-6 minutes. This recipe makes 7 layers. Steam the final layer for 20 minutes.
8

When the cake is cooked, remove it from the steamer. Cover and let it cool completely. Use a plastic knife to loosen the cake from the pan. For clean, neat slices, cut the cake with a knife wrapped in plastic wrap.