How to Make “Bánh Da Lợn” Vietnamese Steamed Rice Cakes

Steamed Layer Cakes with Mung Bean Paste Filling – Bánh Da Lợn

To make light sweetened steamed rice cake with mung bean paste filling and pandan flavor, we need


  • mung bean, tapioca flour, rice flour, granulated white sugar, coconut milk, water, salt, water, pandan juice or pandan food color


  1. For the mung bean, soak it overnight.  Drain the water. Rinse it in the water.  Pour it into a pot.  Cook until it’s cooked.  Mash it.  Place aside.
  2. Get a big bowl.
  3. Add coconut milk, water, sugar, salt.  Mix until dissolved.  Add tapioca starch.  Mix well.  Add rice flour.  Mix well.
  4. Divide the mixture into 3 separate medium bowls.
    Bowl #1: Add pandan leave juice/color.  Mix until dissolved.
    Bowl #2:  Add cooked mung bean.  Mix well.  Add 2 tbsp water.  Mix well.  Add 1 drop food color – yellow.
    Bowl #3:  keep as is.
  5. Steam the cake
    Add some water to the steamer.  Place on the stove.  Turn on the heat.  Cook until it’s boiled.
    Place a cake mold.
    Pour half of mixture in bowl #1.  Cover the steamer and cook for 5 minutes.  Remove the cover.
    Add half of the mixture of bowl #2.  Cover the  steamer and cook for 5 minutes.  Remove the cover.
    Add half of the mixture in bowl #3.  Cover the steamer and cook for 5 minutes.
    Repeat the process again for the rest of the mixture.


  • It’s great when eating them and drinking hot tea.

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