Bánh da lợn is a traditional Vietnamese dessert whose name literally translates as “pigskin cake.” Does not contain pork meat or skin; The name refers to its texture, which is soft and elastic, similar to said skin. It is very popular in Vietnam and in Vietnamese communities in other countries, especially during family gatherings and celebrations.
When it’s time to eat it, let it cool completely before cutting it into square, rectangular or diamond-shaped pieces. It is normally served on a plate or tray, at room temperature.
This is a dessert that can be eaten with your hands or with a fork. The layers can be separated slightly when biting, which makes the experience more fun, especially for children. Its texture is very soft and creamy and has a sweet flavor.
Although it is also eaten on a daily basis, it is common for bánh da lợn to be prepared for special occasions such as the Lunar New Year (Tết), weddings or family reunions. Their bright green and yellow colors are often seen as symbols of good luck and prosperity.
How to make bánh da lợn at home
Ingredients
The dough:
- 1 cup of rice flour.
- 1/2 cup tapioca flour.
- 1/4 cup cornstarch (optional, to improve texture).
- 1 cup of sugar.
- 400 ml of coconut milk.
- 1/2 cup of warm water.
The green layers:
- 1/2 cup pandan leaf extract (or 1 teaspoon pandan essence + water).
- Green coloring (optional, to intensify the color).
The yellow layers:
- 1/2 cup shelled mung beans, soaked and cooked until soft.
- 1/2 cup of water.
- mung beans:
- Cook the mung beans until they are soft and free of excess water. Grind them until you obtain a smooth puree and mix with a small portion of the coconut milk (50 ml).
- The base of the dough:
- In a large bowl, combine the rice flour, tapioca flour, and cornstarch.
- Dissolve the sugar in the warm coconut milk and then add it to the dry mixture. Stir well until you obtain a uniform mixture.
- Divide the dough into two parts:
- Divide the dough into two equal portions.
- To one part, add the pandan extract and mix until it is a uniform green color.
- In the other, mix the mung bean puree until it becomes a homogeneous yellow mass.
- Prepare the mold and steam:
- Grease a round or square steamproof mold.
- Fill a steamer with water and bring to a boil.
- Steam the layers:
- Pour a thin layer of the green dough into the mold (approximately 3 mm thick). Steam for 5-7 minutes or until firm.
- Then pour a layer of the yellow batter on top and steam again.
- Repeat the process alternating green and yellow layers until the dough is gone.
- Steam the entire cake for 20-25 minutes at the end to make sure everything is cooked through.
- Let cool and serve:
- Let the cake cool completely in the pan before removing it from the pan.
- Cut into small pieces (squares, rectangles or diamonds) and serve at room temperature.
Tips
- If you don’t have fresh pandan, use artificial scent, but fresh pandan has a much more authentic aroma.
- For a more elegant dessert, you can decorate it with grated coconut before serving.
- When cutting, use an oiled knife to prevent the cake from sticking.
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