Bánh da lợn

Bánh da lợn sầu riêng green leaf cake with durian flavor

Bánh da lợn green leaf cake

Bánh da lợn or bánh da heo^[1] (literally "pig skin cake") is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean, durian, or taro filling.

Typical versions of bánh da lợn may feature the following ingredients:

• Pandan leaf (for green color) with mung bean paste filling
• Pandan leaf (for green color) with durian filling
• Lá cẩm (leaf of the magenta plant, Peristrophe roxburghiana; imparts a purple color when boiled) with mashed taro filling

In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.

A cake called kuih lapis, which is made in Malaysia and Indonesia, is nearly identical to bánh da lợn.[1]

See also

• Pandan cake
• Bánh đúc

Notes

1. ^ The "d" in "da" is pronounced like a "z" in northern Vietnamese pronunciation and like a "y" in southern Vietnamese pronunciation.

External links

• Article about bánh da lợn
• Photo of bánh da lợn (the green cake in the center)
• Photo of bánh da lợn
• Alice's Guide to Vietnamese Banh