Vietnamese Steamed Layer Cake with Matcha (Bánh da lợn vị trà xanh)

Name: Vietnamese Steamed Layer Cake with Matcha (Bánh da lợn vị trà xanh)
Total time: 3600 s
Yield: 2 servings
Ingredients: 2 1/2 cups tapioca starch (about 300 grams); 2/3 cup rice flour (about 80 grams); 1 2/3 cups canned coconut milk (about 400 ml); 1 cup sugar (about 200 grams); 2 teaspoons matcha powder (about 10 grams); 1/2 cup split mung beans, peeled (about 100 grams)

Mẹ Dâu ( Fb Trần Kiều ) 0971.492.563 @trankieu

mình sống ở long an , hiện là mẹ của 2 đứa con . bé lớn 9y và bé nhỏ 9m+ ( ct đồ ăn của mìh chỉ làm cho bé nhỏ thôi nè ) 👅

Vietnamese Steamed Layer Cake with Matcha (Bánh da lợn vị trà xanh)

Mẹ Dâu ( Fb Trần Kiều ) 0971.492.563 @trankieu

mình sống ở long an , hiện là mẹ của 2 đứa con . bé lớn 9y và bé nhỏ 9m+ ( ct đồ ăn của mìh chỉ làm cho bé nhỏ thôi nè ) 👅

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Ingredients

1 hour

2 servings

2 1/2 cupstapioca starch (about 300 grams)
2/3 cuprice flour (about 80 grams)
1 2/3 cupscanned coconut milk (about 400 ml)
1 cupsugar (about 200 grams)
2 teaspoonsmatcha powder (about 10 grams)
1/2 cupsplit mung beans, peeled (about 100 grams)

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Steps

1 hour

1

Soak the mung beans for 5 hours or overnight. Rinse well, cook until soft, then blend until smooth.
2

Mix the tapioca starch and rice flour together, then divide into two portions. Dissolve the matcha powder in a little water and add to the first portion. Add the blended mung beans to the second portion.
Heat the coconut milk until just warm, add the sugar, and stir until dissolved. Divide the coconut milk mixture in half and add to each bowl of flour. Strain each batter twice to make it smooth.
3

Set up a steamer and bring water to a boil. Brush oil on the cake pan. Pour in the first layer of batter and steam for 5 minutes. Add the second layer and steam for 8 minutes. Continue alternating layers, steaming each new layer for 3 minutes longer than the previous, until all the batter is used. Test with a toothpick—if it comes out clean, the cake is done. (Use medium heat)