Recipe

Bánh Da Lợn - Vietnamese Pandan Layer Cake

Pandan Delight: A Vibrant Twist to Vietnamese Layer Cake

4.5 out of 5

Indulge in the delightful flavors of Bánh Da Lợn, a traditional Vietnamese pandan layer cake. This visually stunning dessert showcases layers of vibrant green and white, infused with the aromatic essence of pandan leaves.

Dessert› Cake› Bánh da lợn

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

30 minutes

Cooking time

40 minutes

Total time

70 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using plant-based milk instead of coconut milk), Gluten-free (if using gluten-free rice flour)

Allergens

Coconut milk

Not suitable for

Dairy-free (contains coconut milk), Nut-free (may contain traces of nuts in some variations)

Ingredients

1 cup (240ml) pandan juice 1 cup (240ml) pandan juice
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (200g) rice flour 1 cup (200g) rice flour
1 cup (200g) tapioca starch 1 cup (200g) tapioca starch
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
1/2 teaspoon salt 1/2 teaspoon salt
1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
Green food coloring (optional) Green food coloring (optional)

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 8g, 7g
Carbohydrates (total, sugars): 42g, 20g
Protein: 3g
Fiber: 1g
Salt: 0.2g

Preparation

1.
In a mixing bowl, combine the pandan juice, coconut milk, rice flour, tapioca starch, sugar, salt, and vanilla extract. Whisk until the mixture is smooth and well combined.
2.
Divide the batter into two equal portions. Add a few drops of green food coloring to one portion and mix well to achieve a vibrant green color.
3.
Preheat a steamer over medium heat. Grease a round cake pan with oil or line it with parchment paper.
4.
Pour a thin layer of the white batter into the prepared cake pan and steam for about 5 minutes, or until the layer is set.
5.
Repeat the process with the green batter, pouring it on top of the white layer, and steam for another 5 minutes.
6.
Continue alternating between the white and green layers until all the batter is used, steaming each layer for 5 minutes.
7.
Once all the layers are cooked, steam the entire cake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8.
Remove the cake from the steamer and let it cool completely before slicing and serving.

Treat your ingredients with care...

Pandan juice — To extract pandan juice, blend fresh pandan leaves with water and strain the mixture through a fine sieve or cheesecloth.
Rice flour — Make sure to use rice flour specifically made for desserts, as it has a finer texture compared to regular rice flour.

Tips & Tricks

For a more intense pandan flavor, you can add a few drops of pandan essence or extract to the batter.
To achieve distinct layers, make sure each layer is evenly spread and of similar thickness.
Allow the cake to cool completely before slicing to ensure clean and neat cuts.
Serve the Bánh Da Lợn chilled for a refreshing taste.

Serving advice

Serve the Bánh Da Lợn as a delightful dessert after a Vietnamese meal. Cut it into small squares or rectangles and present it on a platter for guests to enjoy.

Presentation advice

To enhance the presentation, garnish the Bánh Da Lợn with a sprinkle of desiccated coconut or a drizzle of coconut cream. You can also add a pandan leaf on top for an extra touch of authenticity.