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Bánh Da Lợn (Vietnamese Steamed Layer Cake)

Vietnamese · Dessert

A popular Vietnamese dessert known for its chewy, gelatinous texture and beautiful alternating layers of bright green pandan and creamy yellow mung bean paste.

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Bánh Da Lợn (Vietnamese Steamed Layer Cake) — recipe cover
1 hr 30 minA little patience, a lot of flavor
Prep time1 hr
Cook time30 min
Servings8 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Drain the soaked mung beans and steam them

    Drain the soaked mung beans and steam them for about 20-25 minutes until soft. While still hot, mash them into a fine paste or blend with 100g of the sugar, 150ml of the coconut milk, and 50g of the tapioca starch.

    25 min

  2. Mix the remaining 200g of tapioca starch, 50g rice flour, 100g sugar

    In a separate bowl, mix the remaining 200g of tapioca starch, 50g rice flour, 100g sugar, 250ml coconut milk, salt, and pandan juice. Strain the mixture through a sieve to ensure there are no lumps.

  3. Prepare a steamer

    Prepare a steamer and grease an 8-inch cake mold. Place the mold in the steamer to preheat for 5 minutes.

    5 min

  4. Pour a thin layer of the pandan mixture

    Pour a thin layer of the pandan mixture (about 1/2 cup) into the mold. Steam for 5-7 minutes until the layer becomes translucent and set.

    7 min

  5. Pour a layer of the mung bean mixture

    Pour a layer of the mung bean mixture over the set pandan layer. Steam for another 5-7 minutes. Repeat the alternating layers until all mixtures are used, finishing with a pandan layer.

    30 min

  6. Steam the final layer

    Steam the final layer for 10-15 minutes to ensure the entire cake is cooked through. Remove from the steamer and let it cool completely at room temperature for several hours before unmolding.

    15 min

A little kitchen wisdom

Ensure the cake is completely cooled before slicing to get clean, sharp layers. Greasing the knife with a little oil also helps prevent sticking.

What you'll need

Steamer8-inch cake moldBlender or food processorFine mesh sieve
Keep the good going

For now. And for later.

Make it ahead

The cake can be made a day in advance. Store at room temperature for the best texture.

Store & enjoy

Wrap tightly in plastic wrap to prevent the starch from drying out. If refrigerated, the cake will harden; microwave briefly to restore softness. Steam for 2-3 minutes or microwave for 15-20 seconds to soften.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Bánh Da Lợn (Vietnamese Steamed Layer Cake)
Step 1 of 6

Drain the soaked mung beans and steam them

Drain the soaked mung beans and steam them for about 20-25 minutes until soft. While still hot, mash them into a fine paste or blend with 100g of the sugar, 150ml of the coconut milk, and 50g of the tapioca starch.

25 min