Bánh Da Lợn (Vietnamese Steamed Layer Cake)

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1. 1

   Rinse the hulled split mung beans thoroughly under cold water until the water runs clear.

   Körülbelül 2 p

2. 2

   Soak the rinsed mung beans in warm water for at least 30 minutes, or up to 2 hours, until they soften.

   Körülbelül 30 p

   A szakács megjegyzése: Soaking helps them cook faster and become smoother.

3. 3

   Drain the soaked mung beans and transfer them to a small saucepan. Add enough fresh water to just cover the beans.

   Körülbelül 2 p

4. 4

   Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the mung beans are very tender and easily mashable.

   Körülbelül 20 p

   A szakács megjegyzése: Stir occasionally to prevent sticking.

5. 5

   Drain any excess water from the cooked mung beans. Transfer them to a blender or food processor.

   Körülbelül 2 p

6. 6

   Add the granulated sugar, coconut milk, tapioca starch, and rice flour for the mung bean layer to the blender.

   Körülbelül 1 p

7. 7

   Blend until the mixture is completely smooth and no lumps remain. Set the mung bean batter aside.

   Körülbelül 3 p

   A szakács megjegyzése: You may need to scrape down the sides of the blender a few times.

8. 8

   In a separate large mixing bowl, combine the tapioca starch, rice flour, and granulated sugar for the pandan layer.

   Körülbelül 2 p

9. 9

   Gradually whisk in the coconut milk for the pandan layer until a smooth batter forms. Ensure all dry ingredients are fully incorporated.

   Körülbelül 3 p

   A szakács megjegyzése: Adding the liquid slowly helps prevent lumps.

10. 10

    Stir in the pandan extract until the batter is uniformly green.

    Körülbelül 1 p

    A szakács megjegyzése: Adjust the amount of extract for desired color intensity.

11. 11

    Grease a 20 cm round or square steaming pan with vegetable oil. Prepare a steamer by filling the bottom with water and bringing it to a boil over high heat.

    Körülbelül 5 p

    A szakács megjegyzése: Using a silicone pan or lining with parchment paper can make removal easier.

12. 12

    Once the steamer is hot, place the greased pan inside. Pour a layer of the pandan batter, about 1 cm thick, into the pan.

    Körülbelül 1 p

    A szakács megjegyzése: Make sure the water in the steamer is boiling vigorously before adding the pan.

13. 13

    Cover the steamer and cook for 5-7 minutes, or until the pandan layer is set and translucent. It should not be sticky to the touch.

    Körülbelül 7 p

    A szakács megjegyzése: The cooking time for each layer may vary slightly depending on your steamer and heat.

14. 14

    Pour a layer of the mung bean batter, about 1 cm thick, over the cooked pandan layer. Cover and steam for another 5-7 minutes.

    Körülbelül 7 p

15. 15

    Continue alternating layers of pandan and mung bean batter, steaming each layer until set, until all batter is used. Finish with a pandan layer.

    Körülbelül 25 p

    A szakács megjegyzése: Ensure each layer is fully cooked before adding the next to prevent layers from mixing.

16. 16

    For the final layer, steam for 10-15 minutes to ensure the entire cake is thoroughly cooked through.

    Körülbelül 15 p

    A szakács megjegyzése: A skewer inserted into the center should come out clean.

17. 17

    Carefully remove the pan from the steamer and let the Bánh Da Lợn cool completely at room temperature for at least 2 hours before slicing.

    Körülbelül 2 ó

    A szakács megjegyzése: Do not attempt to slice it while warm, or it will stick and become messy.

18. 18

    Once cooled, lightly grease a knife with a little oil to prevent sticking and slice the cake into diamond or square shapes.

    Körülbelül 5 p

    A szakács megjegyzése: Clean the knife between cuts for cleaner slices.