Bánh Da Lợn (Vietnamese Steamed Layer Cake)

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Steg för steg

1. 1

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

   Cirka 2 min

2. 2

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

   Cirka 30 min

   Kockens tips: 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.

   Cirka 2 min

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.

   Cirka 20 min

   Kockens tips: Stir occasionally to prevent sticking.

5. 5

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

   Cirka 2 min

6. 6

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

   Cirka 1 min

7. 7

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

   Cirka 3 min

   Kockens tips: 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.

   Cirka 2 min

9. 9

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

   Cirka 3 min

   Kockens tips: Adding the liquid slowly helps prevent lumps.

10. 10

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

    Cirka 1 min

    Kockens tips: 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.

    Cirka 5 min

    Kockens tips: 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.

    Cirka 1 min

    Kockens tips: 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.

    Cirka 7 min

    Kockens tips: 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.

    Cirka 7 min

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.

    Cirka 25 min

    Kockens tips: 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.

    Cirka 15 min

    Kockens tips: 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.

    Cirka 2 tim

    Kockens tips: 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.

    Cirka 5 min

    Kockens tips: Clean the knife between cuts for cleaner slices.