Bánh Da Lợn

Name: Bánh Da Lợn
Total time: 3300 s
Ingredients: A. Green Layer; 1 1/4 cups tapioca starch (150 grams); 3 tablespoons rice flour (25 grams); 2/3 cup whole milk (150 ml); 2/3 cup coconut milk (150 ml); Pandan green food coloring (since fresh pandan leaves are not available where I live); 1/2 cup sugar (100 grams); B. Yellow Layer; 1/2 cup split mung beans (100 grams); 1/2 cup sugar (100 grams); 1 packet vanilla; 1/3 cup tapioca starch (50 grams); 1/3 cup rice flour (50 grams); 1/2 cup coconut milk (125 ml); 1/2 cup whole milk (125 ml); A few drops yellow food coloring

Vũ Quỳnh Anh @cook_4434869

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.

Vũ Quỳnh Anh @cook_4434869

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.

Saved

Ingredients

55 minutes

A. Green Layer
1 1/4 cupstapioca starch (150 grams)
3 tablespoonsrice flour (25 grams)
2/3 cupwhole milk (150 ml)
2/3 cupcoconut milk (150 ml)
Pandan green food coloring (since fresh pandan leaves are not available where I live)
1/2 cupsugar (100 grams)
B. Yellow Layer
1/2 cupsplit mung beans (100 grams)
1/2 cupsugar (100 grams)
1 packetvanilla
1/3 cuptapioca starch (50 grams)
1/3 cuprice flour (50 grams)
1/2 cupcoconut milk (125 ml)
1/2 cupwhole milk (125 ml)
A fewdrops yellow food coloring

Saved

Steps

55 minutes

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