Authentic home cooking from Vietnam, with US measurements. 
Bánh Da Lợn
When I was a child, I always looked forward to the treats my grandmother or mother would bring home from the market. I especially remember Bánh Da Lợn, a childhood cake filled with the love of my grandmother and mother. The cake is fragrant with pandan, rich with coconut, and has a chewy, slightly bouncy texture.
After moving abroad with my husband to a cold place with few Vietnamese people, everything became more difficult. I started searching online to learn how to cook and bake. By chance, I met Ms. Nguoi Quen on WTT and Yahoo 360 blog. I learned the Bánh Da Lợn recipe from her and adjusted the liquid amounts to suit my family's taste. Thank you so much, Ms. Nguoi Quen.
Eventually, I was able to make this traditional Vietnamese Bánh Da Lợn in a foreign land, and my husband really enjoys it—especially my father-in-law and my nieces and nephews.
Bánh Da Lợn
When I was a child, I always looked forward to the treats my grandmother or mother would bring home from the market. I especially remember Bánh Da Lợn, a childhood cake filled with the love of my grandmother and mother. The cake is fragrant with pandan, rich with coconut, and has a chewy, slightly bouncy texture.
After moving abroad with my husband to a cold place with few Vietnamese people, everything became more difficult. I started searching online to learn how to cook and bake. By chance, I met Ms. Nguoi Quen on WTT and Yahoo 360 blog. I learned the Bánh Da Lợn recipe from her and adjusted the liquid amounts to suit my family's taste. Thank you so much, Ms. Nguoi Quen.
Eventually, I was able to make this traditional Vietnamese Bánh Da Lợn in a foreign land, and my husband really enjoys it—especially my father-in-law and my nieces and nephews.
Open in Cookpad AppSteps
- 1
Soak the mung beans overnight, rinse well, and cook with water until soft. If the water runs out before the beans are soft, add boiling water and continue cooking. (If you add cold water, the beans may become tough.) Once the beans are cooked, drain excess water. Add sugar and stir until dissolved. Add vanilla, turn off the heat, and blend until smooth. In a clean bowl, mix the blended mung beans with the starches and coconut milk.
- 2
In a separate clean bowl, mix all the ingredients for Part A (Green Layer) until well combined. Set aside.
- 3
Set up a steamer on the stove. Once the water is boiling, place the cake pan in the steamer. Spray the pan with nonstick oil and preheat for about 5 minutes. Pour in a layer of green batter about 1/4 inch thick. Cover and steam until set, wiping the lid to prevent water from dripping. Once the green layer is cooked, pour in a layer of yellow batter. Continue alternating layers until all the batter is used.
- 4
When the cake is fully cooked, let it cool to make it easier to remove from the pan. Cut the cake with thread for clean slices.
- 5
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