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

Ingredients:

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

Directions:

  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.

Suggestion:

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

Original posting at TTVTC.com.

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