Vietmanese Steamed Layer Cake (Bánh Da Lợn)

My family loves this cake and we are always buying this at the Asian grocery stores. I didn’t have tapioca flour or starch so I substituted with other flours.

Here’s what I did:

1)     -Cooke mung beans in a little salt.

2)     -Meanwhile, make the green layer

3)     -Finish making the yellow layer when beans are done cooking

4)     -Spray large tin steaming dish with cooking spray

5)     -Start boiling a big pot with water, put steaming trivet inside to allow you to raise up the steaming dish

6)     -Pour 1 cup of green layer. Steam for several min or until hardened. Then add yellow layer and steam until hardened. Repeated with 1 green, 1 yellow, and final green layer. As add more layers, might take a little longer to steam to make sure layer is hardened.

7)     Cool cake when solidified. Cut cake with knife that has been wrapped in saran wrap.

Steamed Layer Cake (Bánh Da Lợn) - NPFamily Recipes

Ingredients

For the Green Layers

·       2     2  cups tapioca flour (used 1 cup sweet rice flour and 1 cup corn starch)

·       1/4 cup rice flour

·       1/2 cup sugar

·       1/4 tsp salt

·       1 1/2 can coconut milk

·       3 oz pandan leaf (used 3 teaspoons of pandan extract)

·       1/3 cup water

·       2 drop green food coloring (omitted)

·       For the Yellow Layers

·       3/4 cup mung beans (cooked with 1/4 tsp salt)

·       1/2 cup sugar

·       1/4 cup rice flour

·       1/2 cup tapioca starch (used potato starch)

·       1/2 can coconut milk

·       1/2 tsp vanilla extract

·       2 drop yellow food coloring

Directions

1.     Combine all the "Yellow Layers Ingredients" in a food processor and process until smooth. Strain through a strainer and set aside. (did not press through strainer)

2.     Cut pandan leaves into small pieces. Blend well with 1/3 cup of water. Strain to extract the pandan juice as much as possible. (used pandan extract and omitted this step)

3.     In a bowl, combine all the remaining of the "Green Layers Ingredients". Then pour in the pandan juice and whisk until nice and smooth.

4.     Cover a steamer's lid with a kitchen towel to prevent any water from dripping onto the cake. (did not cover a steamer’s lid)

5.     Grease a pan with some cooking oil. Steam the greased pan in a boiling steamer for 3 minutes or until it is hot on high heat.

6.     Pour about 1 cup of green batter into the hot pan for the first layer; cover and steam for 5 minutes or until it is slightly set. The second layer, gently pour in about 1 cup of yellow batter and steam for 7 minutes. Then continue to pour in 1 cup of green batter for the third layer and steam for 10 minutes. Add layer fourth, yellow layer, and steam for 12 minutes. Pour in the last green layer and steam for 20 minutes. ( The steamed time has increased as we add more layers into the pan.)

7.     Once the cake is done, wait for it cool down completely before removing from the pan.

 Use a knife, wrapped with plastic wrap, to cut the cake into bite sized-pieces diagonally.