Bánh Da Lợn (Vietnamese Steamed Layer Cake)

备料

配料

做法

分步操作

1. 1

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

   约 2分钟

2. 2

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

   约 30分钟

   烹饪提示： 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.

   约 2分钟

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.

   约 20分钟

   烹饪提示： Stir occasionally to prevent sticking.

5. 5

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

   约 2分钟

6. 6

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

   约 1分钟

7. 7

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

   约 3分钟

   烹饪提示： 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.

   约 2分钟

9. 9

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

   约 3分钟

   烹饪提示： Adding the liquid slowly helps prevent lumps.

10. 10

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

    约 1分钟

    烹饪提示： 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.

    约 5分钟

    烹饪提示： 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.

    约 1分钟

    烹饪提示： 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.

    约 7分钟

    烹饪提示： 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.

    约 7分钟

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.

    约 25分钟

    烹饪提示： 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.

    约 15分钟

    烹饪提示： 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.

    约 2小时

    烹饪提示： 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.

    约 5分钟

    烹饪提示： Clean the knife between cuts for cleaner slices.