Marbled Steamed Layer Cake (Bánh da lợn vân thủy)

Name: Marbled Steamed Layer Cake (Bánh da lợn vân thủy)
Total time: 5400 s
Yield: 1 cake (9-inch/22 cm)
Ingredients: For the pandan layer: 1 1/4 lbs (550 g) pandan leaves; 3/4 cup (150 g) sugar; 1 cup (150 g) tapioca starch; 2/3 cup (100 g) rice flour; 1 teaspoon vegetable oil; For the coconut layer: 2 cups (500 g) coconut milk; 1 cup (150 g) tapioca starch; 2/3 cup (100 g) rice flour; 1 teaspoon vegetable oil

Huyen le Tran @cook_16064030

Marbled Steamed Layer Cake (Bánh da lợn vân thủy)

Huyen le Tran @cook_16064030

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Ingredients

90 minutes

1 cake (9-inch/22 cm)

For the pandan layer: 1 1/4 lbs (550 g) pandan leaves
3/4 cup (150 g)sugar
1 cup (150 g)tapioca starch
2/3 cup (100 g)rice flour
1 teaspoonvegetable oil
For the coconut layer: 2 cups (500 g) coconut milk
1 cup (150 g)tapioca starch
2/3 cup (100 g)rice flour
1 teaspoonvegetable oil

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Steps

90 minutes

1

Mix the pandan leaf juice with the flour in one bowl, and the coconut milk with the flour in another bowl. Strain both mixtures. Heat each mixture in a pan just until the edges start to set, then remove from heat. Use a hand mixer to blend each mixture until smooth. Both mixtures should be slightly thickened.
2

Use a 9-inch (22 cm) steamer tray. Cut the bottom off a water bottle and use it to help pour alternating layers of batter into the tray. Bring water to a boil in the steamer, then steam the cake for about 45 minutes.
3

Let the cake cool completely, then remove and cut into pieces.