Steamed layer cake - Bánh da lợn | Helen's Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

tapioca flour

🥗Healthier: arrowroot flour

💰Cheaper: cornstarch

Arrowroot flour is gluten-free and can be used as a thickener.

pandan extract

🥗Healthier: vanilla extract

💰Cheaper: green food coloring

Vanilla extract gives flavor, while food coloring mimics the color.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with a unique flavor.

Wash 100 gram of peeled mung beans until the water is clear and soak in water for an hour.

Add water and cook the soaked mung beans in a rice cooker until soft.

Dissolve 250 gram of sugar in one can of coconut milk and 300 ml water over low heat until sugar is dissolved, then let cool.

Mix tapioca starch, rice flour, and the coconut mixture until smooth, straining to remove lumps and adding a pinch of salt.

Divide the batter into two portions, with the smaller portion around one and a half cups.

Add pandan extract to the larger portion for the green layer.

Blend the cooked mung beans with the smaller portion of the batter until smooth for the yellow layer.

Grease the pan with vegetable oil and boil water in the steamer.

Add two ladles of the green batter to the steamer and steam for 3-4 minutes until slightly set.

Add two ladles of the yellow batter on top of the green layer, ensuring the green layer is slightly set before adding.

Continue layering and steaming until all batter is used, steaming the last layer for an additional 15 minutes.

Check doneness by poking the center with a chopstick; if no batter spills out, it's done.

Let the cake cool completely before unmolding and cutting into desired shapes.

For a softer cake, blend 6 fresh pandan leaves with 100 ml water, strain to get pandan water, and add to the larger batter portion instead of pandan extract.

Steam the batter layer by layer as before, allowing to cool completely before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens