Bánh Da Lợn

Name: Bánh Da Lợn
Cook time: 280 min
Total time: 280 min
Yield: 10 servings
Cuisine: Vietnamese
Ingredients: 150g Tapioca Starch; 25g Rice Flour; 90g Granulated Sugar; 200ml Coconut Milk; 250ml Pandan Juice, made from blended pandan leaves, strained; 1/4 tsp Fine Salt; 150g Split Mung Beans (Hulled), soaked until plump, then steamed or boiled and puréed; 150g Tapioca Starch; 25g Rice Flour; 110g Granulated Sugar; 200ml Coconut Milk; 150ml Water, to loosen the purée to a pourable batter; 1/4 tsp Fine Salt; 1 tbsp Neutral Oil, for greasing

Bánh Da Lợn is a silky, layered Vietnamese steamed cake featuring fragrant pandan-green layers alternating with creamy coconut and soft mung-bean yellow layers. Each bite balances a tender, slightly chewy texture with the floral aroma of pandan and the sweet, nutty richness of coconut and mung beans. It’s an elegant but approachable dessert that’s perfect for sharing.

Bánh Da Lợn is a silky, layered Vietnamese steamed cake featuring fragrant pandan-green layers alternating with creamy coconut and... Show more

Traditional Vietnamese Recipe

Health Grade

D- · Occasional

Time

4 hrs30 min

Price

0,29 €

Calories

276 kcal

vegan

budget

low calorie

gluten free

low fat

kid friendly

Method

Soak the beans

Rinse the split mung beans under cold running water until the water runs mostly clear, then transfer them to a bowl and cover with plenty of cold water. Let them soak for 2 hours, until they look plumper and crush fairly easily between your fingers, then drain well.

Make pandan juice

If you have not already prepared the pandan juice, roughly chop fresh pandan leaves, blend them in a blender, then strain and squeeze well until you have 250 ml of fragrant green juice. Set it aside so it is ready when you mix the batter.

Steam and purée beans

Spread the drained mung beans in a shallow heatproof dish or bowl that fits inside your steamer, then steam for 20-25 minutes until very soft and easy to mash. While still warm, blend or mash them into a smooth purée with as few lumps as possible; you want a silky base so the finished layers look clean and even.

Mix pandan batter

In a mixing bowl, whisk the tapioca starch, rice flour, granulated sugar, and fine salt together first to break up any clumps. Pour in the coconut milk and the pandan juice, then whisk until the batter is completely smooth and pourable, scraping the corners of the bowl so no dry starch is hiding there.

Blend mung batter

Blend the mung bean purée with the water, sugar, coconut milk, and salt until smooth and fluid. Pour that into a bowl, whisk in the tapioca starch and rice flour, and keep whisking until you have a lump-free batter with the texture of heavy cream.

Heat the steamer

Lightly grease an 8-inch round cake pan with the neutral oil. Fill a steamer with a lid wrapped in a clean kitchen towel with enough water for steaming, bring it to a gentle boil over medium heat, and set the greased pan inside for about a minute so the first layer starts setting right away.

Steam first layer

Stir both batters well before you start, since the starch settles quickly. Divide each batter into 4 equal portions, then pour in 1 portion of the pandan batter and tilt the pan so it spreads into an even layer. Steam for 4-5 minutes, until the surface looks matte and just set rather than wet.

Alternate the layers

Stir the mung batter again, then gently ladle 1 portion over the set pandan layer; pouring over the back of a spoon helps keep the surface level. Steam that layer for 5-6 minutes, then continue alternating the remaining pandan and mung batters, steaming each new layer only until just set before adding the next one. Keep the heat steady, and if you see moisture collecting, wipe the towel-wrapped lid so droplets do not fall onto the cake.

Finish steaming

After the last layer is added, steam the whole cake for 15-20 minutes until the top is glossy, lightly springy, and no longer looks milky in the center. A toothpick inserted in the middle should come out mostly clean, with only a little moisture.

Cool completely

Lift the pan out carefully and let the cake cool on a rack for at least 1 hour, until it reaches room temperature. This cooling time really matters, because the layers firm up and become much easier to unmold and slice cleanly.

Slice and serve

Run a thin knife around the edge of the pan, unmold the cake, and lightly oil the knife with a little of the same neutral oil between cuts for neat slices. Cut into 10 pieces and serve at room temperature, when the pandan, coconut, and mung bean layers have their best texture and flavor.

Ingredients

Method

For 10 servings

Adjust servings

Pandan batter

150g Tapioca Starch
25g Rice Flour
90g Granulated Sugar
200ml Coconut Milk
250ml Pandan Juice, made from blended pandan leaves, strained
1/4 tsp Fine Salt

Mung bean batter

150g Split Mung Beans (Hulled), soaked until plump, then steamed or boiled and puréed
150g Tapioca Starch
25g Rice Flour
110g Granulated Sugar
200ml Coconut Milk
150ml Water, to loosen the purée to a pourable batter
1/4 tsp Fine Salt

Pan

1 tbsp Neutral Oil, for greasing

Nutrition

Per Serving.

Calories

276 kcal

14% of Daily kcal

Protein

4 g

8% RDI

Fat

2 g

1g sat fat

Carbs

61 g

22% RDI

Sugar

22 g

44% RDI

Fiber

1.3 g

4% RDI

Salt

0.7 g

14% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.3 / 10

Comments

Click to rate

Ingredients

For 10 servings

Adjust servings

Pandan batter

150g Tapioca Starch
25g Rice Flour
90g Granulated Sugar
200ml Coconut Milk
250ml Pandan Juice, made from blended pandan leaves, strained
1/4 tsp Fine Salt

Mung bean batter

150g Split Mung Beans (Hulled), soaked until plump, then steamed or boiled and puréed
150g Tapioca Starch
25g Rice Flour
110g Granulated Sugar
200ml Coconut Milk
150ml Water, to loosen the purée to a pourable batter
1/4 tsp Fine Salt

Pan

1 tbsp Neutral Oil, for greasing

Bánh Da Lợn

Method

Soak the beans

Make pandan juice

Steam and purée beans

Mix pandan batter

Blend mung batter

Heat the steamer

Steam first layer

Alternate the layers

Finish steaming

Cool completely

Slice and serve

Ingredients

Method

Pandan batter

Mung bean batter

Pan

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Pandan batter

Mung bean batter

Pan

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