Monday, February 9, 2009

Banh Da Lon (Steamed Tapioca Layered Cake)

Banh da lon also known as pig skin cake. The reason, I don't really know. Perhaps the texture and the layers make it similar to pig skin...LOL. This is a Vietnamese cake made of tapioca starch, rice flour, mung bean, and coconut milk. The flavor is sweet and gelatinously soft in texture. The tapioca layers are great with the mung bean layers. One soft, the somewhat chewy...mmmm....





Green Layer:

300 gm tapioca starch
120 gm sugar
2 tbsp rice flour
250 ml water
200 ml coconut milk
1/2 tsp of pandan paste
3-4 drops of green food color

Mix everything together until smooth.


Mung Bean Layer:

125 gm hulled mung bean (soaked for 3+ hrs)
85 gm sugar
50 gm rice flour
3 tbsp tapioca starch
200 ml coconut milk
1/3 cup water
1/3 tsp salt
2-3 drops of yellow food color

1. Steam mung bean until cooked. About 30 minutes.
2. Let mung bean cool a little and put it in the blender with coconut milk and water. Blend until smooth. (The mixture is a little thick, so blend it slowly to prevent motor burn.)
3. Take the blended mung bean and mix with sugar, rice flour, and salt. Mix well and then add in the food color.

Methods:

1. Heat a steaming pot with water. Oil an 8 or 9 inch pan (or smaller molds). Place the pan in the steamer. Do not need to heat the pan ahead of time.

2. Now pour in the green layer, about 1/2 inch thick. Steam until the cake is clear green, cooked. About 15 minutes.

3. Pour in half of the mung bean, about 1/2 inch thick or thicker. Use a spatula to smooth the mung bean. Steam for another 15 minutes.

4. Now pour in another green layer. Steam until cooked.

5. Pour in the mung bean layer and steam until cooked.

6. Last is another layer of green. Steam for 20 minutes or until cooked. Remove and leave to cool.

7. Depending on your mold, you might have to use a knife to cut the edges to help ease getting the cake out.

8. Slice and serve cool.

6 comments:

lilyng said...

i ate this when i visited my friend in paris. they were so good. playing with my food has given me the recipe to try and i don't know when???

ch3rri said...

This is very easy to make and yes it taste really good. Other recipe does not call for the rice flour in the green or mung bean layers. I added the rice flour to give it a softer texture. You can always cut the recipe in half and make a small cake. :)

lilyng said...

kristy

i will certainly make this cake.

i agree with you that adding rice flour would improve the texture of the cake. It is quite similar to the kuih lapis recipe which uses more sago/tapioca starch

CaramelKing said...

Found this today at the local Asian Market. I loved it, and I'm glad I found your recipe. Thanks for posting it!

WingedPower said...

Thanks so much for writing this up, ch3rri!

I love these mung bean tapioca cakes! Definitely going to give making them a try!

Pauline said...

Hey ch3rri,

I made Banh Da Lon based off your recipe a couple months back. It was pretty good, although my steaming was a little difficult and probably made it come out not as good. Thanks for the recipe!

http://lambentdream.blogspot.com/2010/08/summer-cookup-collection.html