Bánh Da Lợn | Vietnamese Steamed Pandan Cake (Soft for Days)

Name: Bánh Da Lợn | Vietnamese Steamed Pandan Cake (Soft for Days)
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Ingredients: 70 g mung beans (peeled, split); 280 g water; 280 g full-fat coconut milk; 70 g granulated sugar; 85 g tapioca starch; 15 g all-purpose flour (or rice flour for a gluten-free option); 1 pinch salt; 1 pinch turmeric powder; 180 g Pandan Juice; ¼ tsp pandan extract; 125 g water; 70 g full-fat coconut milk; 70 g granulated sugar; 160 g tapioca starch; 15 g all-purpose flour (or rice flour for a gluten-free option)

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Prep Time
30 mins
Cook Time
30 mins
Servings
4 people
Course
Dessert
Cuisine
Vietnamese

Bánh Da Lợn | Vietnamese Steamed Pandan Cake (Soft for Days)

Gael Pickett

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Bánh Da Lợn—a fragrant steamed layer cake made with pandan and mung bean—is a beloved Vietnamese dessert, especially in the Mekong Delta (Miền Tây). With its vibrant layers and chewy texture, it's not only visually stunning but also easy to make and naturally gluten-free!

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Ingredients

Servings

Yellow Layer

70 g mung beans (peeled, split) ¼ cup
280 g water 1 ⅙ cups
280 g full-fat coconut milk 1 ⅙ cups
70 g granulated sugar ⅓ cup
85 g tapioca starch ½ cup + 1 tbsp
15 g all-purpose flour (or rice flour for a gluten-free option) 2 tbsp
1 pinch salt
1 pinch turmeric powder

Green Layer

180 g Pandan Juice ¾ cup (Blend 10–12 pandan leaves with 250g (1 cup) water, strain, and extract the required amount of juice.)
¼ tsp pandan extract
125 g water ½ cup
70 g full-fat coconut milk ¼ cup
70 g granulated sugar ⅓ cup
160 g tapioca starch ⅔ cup
15 g all-purpose flour (or rice flour for a gluten-free option) 2 tbsp

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Instructions

Yellow Layer:- Combine mung beans, water, and salt in a pot, then cook over medium heat. Skim off any foam and let it simmer until the water evaporates (about 20 minutes). Turn off the heat, cover, and let it rest for 15 minutes.- Blend the cooked mung beans with coconut milk, sugar, tapioca starch, and all-purpose flour until smooth. Strain the mixture, then add ⅛ to ¼ teaspoon turmeric powder for color—use sparingly, as turmeric has a strong aroma.
Green Layer:- In a bowl, combine pandan juice, sugar, salt, tapioca starch, and all-purpose flour. Mix well.- Take 1 tbsp of the batter and mix it with coconut milk. Cook over medium-low heat until thickened.- Remove from heat, stir it back into the main batter, and strain for a smooth consistency.
Steam & Serve:- Generously grease the mold with cooking oil, ensuring both the bottom and sides are well-coated. A silicone mold is ideal for easy release.- Use a kitchen scale for precise layering. Eg: If making 3 mung bean layers and 4 pandan layers, divide the mung bean mixture into 3 equal portions and the pandan mixture into 4. Accurate measurements ensure even layers. In this recipe, I used 4 mung bean layers (155–158g each) and 4 pandan layers (145–148g each).- Begin by steaming the first mung bean layer for 3 minutes. Next, pour a pandan layer and steam for 3 minutes + 15 seconds. Increase the steaming time by 15 seconds for each additional layer. The final layer (typically pandan) should be steamed for 12 minutes to fully set the cake.- Allow the cake to cool completely before removing it from the mold. Slice Bánh Da Lợn into pieces and enjoy! In Vietnam, it’s often paired with Nước Cốt Dừa—a sweet coconut sauce that adds extra richness.