Bánh Da Lợn (Vietnamese Layered Pork and Pandan Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese steamed cake with distinct layers of pandan-flavored green jelly and a rich, creamy, slightly savory mung bean and coconut milk layer, often with a hint of pork fat for richness. It's known for its chewy texture and vibrant colors.
Đánh giá công thức này
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Nguyên liệu
- Pandan leaves200g
- Tapioca starch150g
- Rice flour50g
- Mung beans (split, hulled)100g
- Coconut milk (full fat)400ml
- Sugar200g
- Salt1 tsp
- Pork fat (rendered)50g
- Water200ml
Các bước
- 1
Prepare pandan extract: Blend pandan leaves with 200ml water, then strain to get pandan juice.
- 2
Soak mung beans in water for at least 2 hours, then drain.
- 3
Cook mung beans: Steam the soaked mung beans until tender. Mash them and mix with 100ml coconut milk, 50g sugar, and a pinch of salt. Cook over low heat until thickened. Stir in the rendered pork fat until melted and incorporated. Set aside.
- 4
Prepare the green layer batter: In a bowl, whisk together tapioca starch, rice flour, 150g sugar, and a pinch of salt. Gradually add the pandan juice and the remaining 300ml coconut milk, stirring until smooth. Strain the batter to remove any lumps.
- 5
Steam the layers: Grease a square steaming pan. Pour a thin layer of the green batter into the pan and steam for about 5-7 minutes until set. Pour a layer of the mung bean mixture over the green layer and steam for another 5-7 minutes. Continue layering the green batter and mung bean mixture, steaming each layer until the cake is fully cooked (about 45-60 minutes total steaming time).
- 6
Cool and cut: Let the cake cool completely in the pan before inverting it onto a cutting board. Cut into desired rectangular portions.
