Vietnamese steamed layer cake

"Banh da lon is a tasty dessert and very common in southern Vietnam. Banh da lon contains many thin and shining layers like pork skin so everyone call it banh la lon."
-- @yummyvn
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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 3

Recipe Card


  • 300 gram mung beans
  • 150 gram tapioca flour
  • 150 gram rice flour
  • 200 gram sugar
  • 100 gram pandan leaves
  • 200 milliliter coconut milk
  • 1 liter water


  • Step 1

    Soak mung beans in water for 3-4 hours, then steam mung beans to soften them, Add to mortar then pestle well

  • Step 2

    Clean pandan leaves then cut into short lengthwise to add into blender and blend to get pandan extract

  • Step 3

    Add coconut milk into a big bowl, add more water, salt, sugar then stir well till dissolved, add tapioca flour, rice flour and stir well to dissolve.

  • Step 4

    Divide the mixture to 2 equal parts, in the first part add mung bean to stir well, the rest add pandan leaves then stir well

  • Step 5

    Prepare a steamer on the heat, grease little oil on the bottom of the mould to take the cake esailier when it done

  • Step 6

    When steamer is ready, add 1 part of mung bean about 2cm depth of the mould. Cover the steamer for 5 minutes to let it coagulated Add 1 layer about 2cm of pandan extract into the mould then cover the steamer. Wait for 10 minutes to make pandan extract coagulated. Similarly, add 1 layer of mung bean, 1 layer of pandan extract alternately. Remember time to make pandan extract done always longer than making mung beans done. When the cake done, it gets elastic, soft and fragrant

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