Bánh Da Lợn Recipe

Lastest Updated April 19, 2024
Home » Recipes A-Z » Bánh Da Lợn Recipe

Banh Da Lon, or Vietnamese steamed layer cake, is a traditional Vietnamese dessert that turns simple mixes of batter into a soft and chewy treat. You can learn more about Banh Da Lon, including the required tools and ingredients to whip up the dish.

Furthermore, I will provide the steps and tricks to pull off this tasty steamed layer cake recipe. Before diving into the recipe, you can learn so much more about the story of Banh Da Lon in Vietnam.

Steamed Layer Cake

What Is Banh Da Lon?

Banh Da Lon, Bánh Da Lợn is a type of layer cake from the South of Vietnam made by steaming batters. You can come across this treat with many names, like Banh Chin Tang May or Banh Da Heo. Typically, Banh Da Lon has a gelatinous profile with a soft and chewy texture.

Banh Da Lon is made from a simple batter of tapioca starch, rice flour, coconut milk, and sugar, which is then divided into two portions. One portion is mixed with pandan leaves to give it a green hue and a floral aroma, while the other portion is mixed with mung bean paste, taro, or durian for a yellow hue and a rich flavor.

The batter is then steamed in thin layers, alternating between green and yellow. Most often, Banh Da Lon comes in round, but some versions are rolled and served in thin slices, either cold or warm.

Vietnamese Steamed Layer Cake

What Tools Are Ideal for Making Banh Da Lon?

To make Banh Da Lon, you only need to get a steamer along with a few utensils like a mold, sieve, ladle, and brush. After getting these tools, you’re ready to prepare the ingredients for cooking.

  • Steamer: Make sure to use a steamer that can fit your mold. The steamer is the best way to cook Banh Da Lon.
  • Mold: Depending on the size of your cake, you can pick whichever can contain all the cake’s content.
  • Sieve: An essential tool when handling flour, especially when you want a smooth batter.
  • Ladle: For transferring the battle mixtures and creating the layers for the cake.
  • Silicone brush: For brushing ingredients over the cake.
Tools Making Banh Da Lon

What Ingredients Are Needed for Banh Da Lon?

In terms of ingredients, you want to prepare two batter varieties of green bean and pandan leaves. Both of these mixes tend to have sugar, tapioca, and coconut milk to complement the flavor and texture of the cake.

For the Green Bean Batter

  • Cooked green beans: You want to blend green beans into a smooth texture before combining them with the flour.
  • Coconut milk: Create a silky and smooth texture alongside a touch of sweetness to the green bean.
  • Sugar: For seasoning the batter with more sweetness.
  • Tapioca and all-purpose flour: For balancing the green bean batter and creating a smooth texture.

For the Pandan Leaves Batter

  • Pandan leaves extract: You can easily get pandan juice by blending pandan leaves with water and straining the mixture.
  • Tapioca flour: You will need a lot of tapioca flour to mix with pandan leaves juice and create a smooth batter:
  • All-purpose flour: Any type of all-purpose flour will do great in balancing the batter.
  • Sugar: For adding a touch of sweetness.
  • Coconut milk: Add a creamy and silky texture to the batter.

How to Make Banh Da Lon at Home?

To create Banh Da Lon, all you need is to whip up the green bean and pandan batter before steaming the cake. As for the presentation, you can easily extract the cake from the mold by soaking and cooling the Banh Da Lon in cold water. Follow along to create Banh Da Lon.

Step 1: Make The Pandan Batter

Mix 10.14 ounces of pandan leaves juice with 4.93 ounces of tapioca flour, 0.52 ounces of all-purpose flour, 2 teaspoons of sugar, and 1.69 ounces of coconut milk.

Make The Pandan Batter

Pour the pandan batter through a sieve for a smoother consistency.

Pour The Pandan Batter Through A Sieve

Step 2: Make The Green Bean Batter

Combine 3.52 ounces of cooked pounded or blended green beans with 13.52 ounces of coconut milk, 2 teaspoons of sugar, 2.46 ounces of tapioca flour, and 0.35 ounces of all-purpose flour.

Make The Green Bean Batter

Run the mixture through a sieve for a smooth batter.

Run Mixture Through A Sieve For A Smooth Batter

Step 3: Steam The Cake

Set up your steamer over the stove. Place the mold into the steamer and brush it with a layer of oil to prevent the batter from sticking when cooked. Put a lid on the steamer and let the mold heat up.

Steam The Cake

Start pouring in the first layer of the green bean batter of 4.05 ounces and steam for 5 minutes. Ideally, the batter should be cooked through around 90%.

When putting on the lid, you can put a towel over the mold to catch any water droplets falling down from the lid.

When Putting On The Lid

After the first layer, pour in the second layer of 4.05 ounces of the pandan leaves batter and steam for another 5 minutes.

After The First Layer
Add Pandan Leaves Batter and Steam

Repeat the process until you get 3 or 4 layers (this recipe can produce up to 6 layers). After pouring all the batter, steam for another 20 minutes. Also, you can adjust the steaming if you use a smaller mold.

Repeat The Process

Step 4: Present The Dish

Remove the Banh Da Lon from the steamer and place the mold into a bowl of cold water, make sure the water only surrounds the mold. Wait for the cake to cool and remove it from the mold. Cut the cake into portions and serve.

Cut The Cake Into Portions And Serve

What Tips And Tricks to Try While Making Banh Da Lon?

Here are some tips you can adapt to the Banh Da Lon recipe, such as changing the batter flavor, the importance of sieving the batter, and how to make the cake more appealing. In addition, you can try different molds with different shapes to create a more appealing dish.

Furthermore, I’ll show how to store Banh Da Lon alongside a few other Vietnamese dessert options that you can try right at home.

  • Change the batter flavor by swapping the green beans with any ingredients you like, such as lotus seeds, durian, or taro.
  • Sieving the batter is crucial for creating a silky and smooth consistency.
  • To make Banh Da Lon more appealing, add food colorings to diversify the appearance.
  • When using a metal mold, brush the surface with oil to prevent sticking. Aside from a metal mold, a silicone one is also suitable for making Banh Da Lon.
  • Try different mold shapes to make the Banh Da Lon more appealing.
  • After steaming the cake, you can quickly roll it into a log before cutting it for serving or simply cut it into cubes.
Tips and Tricks Making Banh Da Lon

How to Store Banh Da Lon?

To store Banh Da Lon, simply stick any remaining cake into the refrigerator. That way, the cake can last around 5 – 7 days. Also, Banh Da Lon can be stored at room temperature for 2 days.

When you want to serve Banh Da Lon, microwave the cake for 20 – 30 seconds in a microwave before enjoying it warm.

What Are Other Vietnamese Desserts to Try?

Here are other Vietnamese treats you can try at home, like Banh flan, Banh Cam, Banh Trung Thu, Che Troi Nuoc, and Kem Bo Dua. These options are classics in Vietnamese cuisine that are enjoyed by many.

  • Vietnamese Crème Caramel Flan (Banh flan): A smooth and creamy custard dessert that is topped with a caramel sauce. Banh flan is similar to French crème caramel but with a twist of sweetened condensed milk that adds a creamy and smooth profile.
  • Vietnamese sesame balls (Banh Cam): A Vietnamese fried dessert that consists of a thin and crispy shell made from glutinous rice flour, rice flour, and sometimes potatoes, filled with sweet mung bean paste, coconut, or durian, and coated with white sesame seeds. In the North, people call it Banh Ran.
  • Vietnamese mooncakes (Banh Trung Thu): Vietnamese mooncakes are traditionally eaten during the Mid-Autumn Festival, a celebration of the harvest and the full moon. Banh Trung Thu has a round or square shape, symbolizing completeness and unity.
  • Vietnamese glutinous rice balls (Che Troi Nuoc): A Vietnamese dessert that consists of glutinous rice balls featuring mung bean paste filling and coconut milk cooked in sweet ginger syrup. It is also known as Banh Troi Nuoc or Banh Chay, depending on the region and the filling.
  • Vietnamese avocado ice cream (Kem Bo Dua): A Vietnamese ice cream that combines avocado smoothie and coconut ice cream. The treat is also known as Kem Bo or Kem Bo Da Nang, depending on the region and the presentation.

Enjoy A Soft And Tasty Vietnamese Banh Da Lon

Banh Da Lon stands as a lovely snack utilizing flour in Vietnamese cuisine. With its layers of vibrant colors and aromatic flavors, Banh Da Lon is an interesting recipe to try at home with exotic cooking techniques and tricks.

After making Banh Da Lon, make sure to leave a comment sharing your experience with everyone. Also, you can share this recipe with others around you so they can have a taste of Vietnamese cuisine.

Banh Da Lon

Banh Da Lon, Tasty Vietnamese Steamed Layer Cake to Make at Home

Banh Da Lon is an irresistible steamed cake that no one should miss when looking into Vietnamese desserts. Keep reading to find out the simple ways of making Banh Da Lon.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Vietnamese
Keyword: Banh Da Lon, Vietnamese Steamed Layer Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 307kcal

Ingredients

For the Green Bean Batter:

  • 3.52 ounces of cooked blended green beans
  • 3.52 ounces of coconut milk
  • 2 teaspoons of sugar
  • 2.46 ounces of tapioca flour
  • 0.35 ounces of all-purpose flour

For the Pandan Leaves Batter:

  • 10.14 ounces of pandan leaves juice
  • 4.93 ounces of tapioca flour
  • 0.52 ounces of all-purpose flour
  • 2 teaspoons of sugar
  • 1.69 ounces of coconut milk

Instructions 

  • Make the pandan leaves batter by mixing 10.14 ounces of pandan juice with 4.93 ounces of tapioca flour, 0.52 ounces of all-purpose flour, 2 teaspoons of sugar, and 1.69 ounces of coconut milk.
    Make The Pandan Batter
  • Run the mixture through a sieve for a smoother consistency.
    Pour The Pandan Batter Through A Sieve
  • Bring together a mixture of 3.52 ounces of cooked pounded or blended green beans with 13.52 ounces of coconut milk, 2 teaspoons of sugar, 2.46 ounces of tapioca flour, and 0.35 ounces of all-purpose flour.
    Make The Green Bean Batter
  • Pour the mixture through a sieve for a smooth texture.
    Run Mixture Through A Sieve For A Smooth Batter
  • Place a mold into your steamer with a brush of oil on the mold’s surface to prevent the cake from sticking. Cover the lid to start heating the mold.
    Steam The Cake
  • Pour the first layer of green bean batter of 4.05 ounces into the heated mold and steam for 5 minutes so the cake should be cooked through at around 90%. Note that you can start the first layer with the pandan batter as well.
    Make sure to place a towel over the mold to absorb all the moisture dripping down from the lid.
  • Pour another 4.05 ounces of pandan batter over the first layer to make the second one. Steam for another 5 minutes for the second layer.
    After The First Layer
  • Repeat the process until the cake has 3 – 4 layers (this recipe produces 6 layers). Make sure to spread the batter evenly to ensure equal layers.
    After using all the batter, steam the cake for an additional 20 minutes to cook completely. Adjust the cooking time accordingly if you use a smaller mold.
    Repeat The Process
  • Chill the steamed Banh Da Lon in cold water before removing the cake. Cut the cake into serving bites and enjoy.
    Cut The Cake Into Portions And Serve

Video

Notes

  • The recipe is based on 4 servings
  • Swap the green bean filling for other options like taro, lotus seeds, or durian.
  • Make sure to pour the batter through a sieve to get a smooth consistency.
  • You can try adding food colorings to make the cake more appealing.
  • Metal or silicone molds are great for making the cake. However, you want to brush the metal mold with oil to prevent the cake from sticking.
  • Use different shapes of mold to diversify the cake’s form.
  • You can roll the cake into a log after steaming before cutting Banh Da Lon.

Nutrition

Calories: 307kcal | Carbohydrates: 59g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 5mg | Potassium: 158mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg
Tien - Alden

Tien – Alden

Content Writer

Expertise

Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator

Education

Saigon Tourism College

  • Program: Certificate in Culinary Arts
  • Focus: Vietnamese and Chinese cuisines.

Advanced Culinary Workshop, Beijing

  • Program: A three-month intensive program of Advanced Culinary Workshop
  • Focus: Authentic Chinese cuisine.

Vietnamese Traditional Cooking School

  • Program: Certificate of Vietnamese Traditional Cooking
  • Focus: A specialized course on traditional and family recipes passed down through generations.

American College of Vietnam

  • Program: Bartender
  • Focus: Provide background knowledge and help students confident to create appealing drinks

Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.

Leave a Reply

Your email address will not be published. Required fields are marked *