Dish

Bánh da lợn

Bánh da lợn is made by layering sticky rice flour and mung bean paste in a steamer. The layers are then steamed until cooked through and set. Once cooled, the bánh da lợn is cut into small squares and served. The dish is sweet and savory, with the mung bean paste providing a sweet contrast to the sticky rice flour.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Dessert› Cake

Origins and history

Bánh da lợn is believed to have originated in Vietnam and is a popular dessert throughout the country. The name "bánh da lợn" means "pig skin cake" in Vietnamese, and it is believed that the dish was named this because the layers of sticky rice flour resemble the texture of pig skin.

Dietary considerations

Bánh da lợn is a gluten-free and vegan dish, making it a great option for those with dietary restrictions. The dish is also low in fat and calories, making it a healthier dessert option.

Variations

There are many variations of bánh da lợn, with different fillings and flavors being used. Some popular fillings include coconut, pandan, and durian. The dish can also be flavored with herbs and spices to add extra flavor.

Presentation and garnishing

Bánh da lợn can be presented on a platter with a variety of garnishes, such as fresh fruit and herbs. It can also be served in individual cups for easy handling.

Tips & Tricks

When making bánh da lợn, be sure to layer the sticky rice flour and mung bean paste evenly to ensure that the dish sets properly.

Side-dishes

Bánh da lợn can be served as a standalone dessert or as part of a larger meal. It pairs well with a variety of side dishes, including fresh fruit and tea.