"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."
Vietnamese steamed layer cake
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- Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 3
Recipe Card
ingredients
- 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
Method
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