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Bánh Da Lợn, or Vietnamese Pandan Layer Cake, is a dessert that instantly captivates with its vibrant green layers and soft, chewy texture.
This delicacy is more than just visually appealing; it’s a beloved treat in Vietnam, enjoyed for its unique flavour and the way it reflects the country’s love for fresh, aromatic ingredients.
Made with the essence of pandan leaves, coconut milk, and mung bean flour, Bánh Da Lợn offers a taste experience that’s both delicate and memorable.
What Is Bánh Da Lợn?
Bánh Da Lợn, literally meaning “pig skin cake,” is a traditional Vietnamese steamed layer cake. The name is a playful reference to its layered appearance and texture, which are reminiscent of the elasticity of pig skin, though no actual pork is involved.
This cake is traditionally made by alternating layers of pandan flavoured batter with a mung bean paste mixture, each layer steamed to a glossy finish before the next is added. When sliced, it reveals beautifully defined green and yellow layers, creating a visually striking effect that makes it as much a feast for the eyes as it is for the palate.
This cake is often served as a sweet snack or dessert at gatherings and celebrations, where its vibrant colour and delicate flavours are a welcome addition. Whether enjoyed by itself or with a cup of tea, Bánh Da Lợn is a dessert that highlights the Vietnamese appreciation for balance and beauty in food.
Ingredients and Taste
The main ingredients in Bánh Da Lợn are rice flour, tapioca starch, coconut milk, sugar, and two key flavouring agents: pandan leaves and mung beans.
Pandan, known as the “vanilla of Southeast Asia,” gives the cake its signature green hue and an aromatic flavour that’s subtly grassy and sweet. The coconut milk adds richness and a touch of creaminess, while the mung bean paste brings a mild, earthy contrast to the sweetness.
Bánh Da Lợn is delicate and mildly sweet, with a flavour profile that’s both comforting and intriguing. The pandan adds a floral note, while the mung bean paste offers a subtle earthiness that balances the sweetness.
The texture is soft, chewy, and slightly elastic, making it a treat to bite into. Each layer has its own distinct flavour, but together they create a harmonious blend of sweetness, creaminess, and a hint of herbal fragrance from the pandan.
A Taste of History
Bánh Da Lợn has a long standing presence in Vietnamese culture, with roots that trace back to traditional methods of creating multi layered steamed cakes. In Southeast Asia, pandan and coconut are common ingredients that appear in many desserts, and this cake beautifully highlights the way these flavours can come together in a harmonious blend.
The use of mung bean paste is also notable, as mung beans are frequently used in Vietnamese and other Southeast Asian sweets, often symbolizing prosperity and good fortune.
This cake is a staple at Vietnamese gatherings, often prepared for special occasions or as an offering during festivals. The careful layering and steaming process requires patience and skill, as each layer needs to set before the next is added. This tradition of patience in preparation reflects Vietnamese culinary values, where food is seen as an art form that brings joy and connection.
Bánh Da Lợn (Pandan Layer Cake) Recipe
Serves: 4 people
Ingredients:
Green Layer (Pandan):
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup tapioca starch
- 1/4 cup rice flour
- 1/4 cup sugar
- 1/4 cup pandan juice (blend fresh pandan leaves with a little water, then strain)
Yellow Layer (Mung Bean):
- 1/2 cup dried mung beans, soaked for at least 1 hour and drained
- 1/2 cup coconut milk
- 1/2 cup tapioca starch
- 1/4 cup rice flour
- 1/4 cup sugar
- A pinch of salt
Directions
Begin by preparing the mung bean layer. Steam the soaked mung beans for 20 minutes until they’re soft. Transfer to a blender or food processor and blend with the coconut milk until smooth. Set aside to cool slightly.
In a large mixing bowl, combine the tapioca starch, rice flour, and sugar for the mung bean layer. Gradually add the blended mung bean mixture, stirring until a smooth, lump free batter forms. Adjust sweetness if needed. Set aside.
In a separate bowl, prepare the green pandan layer by mixing the tapioca starch, rice flour, and sugar. Stir in the coconut milk and pandan juice gradually, mixing until smooth and evenly green. Make sure no lumps remain in the batter for a glossy finish.
Prepare a steamer by filling it with water and bringing it to a gentle boil. Grease an 8 inch round pan with a light layer of oil to prevent sticking. Place the pan in the steamer to heat slightly before adding the first layer.
Pour a thin layer (about 1/4 inch) of the green pandan batter into the heated pan. Cover and steam for 5-7 minutes, or until the layer is set. The layer is ready when it’s firm to the touch but still slightly translucent.
Once the first layer is set, pour an equal layer of the mung bean batter on top, covering the previous layer entirely. Steam this layer for another 5-7 minutes until set. Continue alternating layers of green and yellow, steaming each one until firm before adding the next.
After the final layer is added and steamed, cover and steam the whole cake for an additional 15 minutes to ensure all layers are fully cooked through. This steaming ensures the cake has a cohesive, jelly like texture.
Remove the cake from the steamer and allow it to cool completely in the pan. Once cooled, run a knife around the edge, then slice into diamond or square pieces. Serve at room temperature with a light sprinkle of shredded coconut if desired. This cake is best enjoyed fresh, showcasing the pandan's aromatic flavour and the soft, chewy texture of each layer.
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