Banh Da Lon Recipe

Banh Da Lon Recipe, no, it’s not made of pigs, we promise! This chewy, colourful Vietnamese delight translates to “pig skin cake,” but don’t let the name scare you. It’s a steamed layer cake made from rice flour, tapioca starch, coconut milk, and vibrant pandan and mung bean layers. Bánh Da Lợn is a staple at Vietnamese celebrations, known for its eye-catching stripes and delightfully bouncy texture. Think of it as Vietnam’s answer to Jell-O meets mille-feuille, but way tastier and gluten-free!

If you’re already a fan of Southeast Asian treats like Sticky Mango Rice or Thai pandan desserts, this one will be right up your alley. The combo of earthy mung beans, fragrant pandan (learn more here), and creamy coconut milk makes each bite a sweet-salty-soft symphony. And don’t worry, you don’t need fancy tools. A steamer basket and a little patience are all it takes to master the layers.

On OoohDelish, we’re all about global comfort food with a twist, and this Vietnamese dessert fits perfectly in our Global Flavours & Comfort Food board. Whether you serve it in perfect squares or fun little wedges, Bánh Da Lợn will steal the show at your next gathering. Ready to layer up the goodness? Let’s dive into this beloved Vietnamese classic’s steamy magic.

Origins of Banh Da Lon Recipe

The roots of Bánh Da Lợn stretch deep into Southern Vietnam, where it’s been a beloved sweet treat for generations. Its name translates humorously to “pig skin cake,” not because of any meaty ingredient, but due to its bouncy, gelatin-like texture that resembles, you guessed it, pig skin. While that might sound off-putting at first, one bite into its soft, chewy layers and you’ll understand why it’s a nostalgic favourite at Vietnamese celebrations, weddings, and even casual family gatherings.

The cake reflects a blend of Vietnamese culinary traditions and Southeast Asian flavours. Its vibrant green layers owe their colour to pandan leaves, a staple in Vietnamese and Thai desserts. Pandan isn’t just about colour; it’s prized for its grassy, vanilla-like aroma, which is often compared to how vanilla is used in Western baking. According to Healthline, pandan may also offer potential antioxidant and anti-inflammatory properties, which makes this sweet even more interesting from a wellness angle.

The yellow layers are traditionally made with mung bean paste on the savoury-sweet side. This smooth, slightly sweet base adds a nutty richness and satisfying contrast to the pandan layers. You’ll find mung beans in other Asian delights too, like Korean red bean buns or Filipino hopia. This makes Bánh Da Lợn more than just a dessert; it’s a window into Vietnamese culinary heritage. This layered cake fits our love for meaningful bites on OoohDelish, where we celebrate cultural recipes like the Thai Watermelon Salad Recipe and Lumpiang Hubad Recipe.

Health Benefits of Banh Da Lon Recipe

At first glance, Banh Da Lon may look like a simple sweet treat, but dig a little deeper (layer by layer!), and you’ll find it brings more than just dessert vibes to the table. While it’s still a dessert and should be enjoyed in moderation, many of its core ingredients come with surprising health perks.

Pandan, the plant responsible for that bright green hue, is not only aromatic but may offer potential anti-inflammatory and antioxidant benefits. According to Healthline, it’s been used in traditional medicine for everything from reducing blood pressure to easing joint pain. The chewy texture comes from tapioca starch, a gluten-free carbohydrate that’s easy to digest and gives the cake its signature bounce.

Another essential component –mung beans– is a nutritional gem in many Asian diets. They’re packed with plant-based protein, fiber, and essential minerals like magnesium and folate. According to Medical News Today, mung beans may help reduce LDL cholesterol, improve digestive health, and even support weight management when included in a balanced diet.

Here’s a breakdown of key ingredients and their wellness perks:

So yes, it’s a sweet snack; but it comes with a few unexpected health-friendly twists!

Banh Da Lon Recipe From OoohDelish!

Banh Da Lon Recipe

A beloved Vietnamese steamed layer cake made from tapioca starch, mung beans, and coconut milk. It’s chewy, colorful, and irresistibly sweet, perfect for celebrations or a unique dessert twist.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Resting Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine Vietnamese

Servings 4

Calories 310 kcal

Equipment

• 1 Steamer With a lid
• 1 Mixing bowls Medium to large size
• 1 Blender For mung bean mixture
• 1 Whisk To mix batters evenly
• 1 Heatproof tray 8×8 or similar

Ingredients

  

• Green Layer Pandan:
• 1 cup tapioca starch
• 1/2 cup rice flour
• 1/3 cup sugar
• 1 cup pandan juice from blended pandan leaves or extract
• 1/2 cup coconut milk
• Yellow Layer Mung Bean:
• 1 cup cooked yellow mung beans soaked & steamed
• 1/3 cup sugar
• 1/2 cup coconut milk
• 1/2 cup tapioca starch
• 1/4 cup rice flour
• Pinch of salt

Instructions

 

• Make Mung Bean Paste: Blend steamed mung beans with coconut milk, sugar, and salt until smooth. Mix in tapioca and rice flour. Set aside.
• Prepare Pandan Layer: In a bowl, whisk together pandan juice, sugar, tapioca starch, rice flour, and coconut milk until smooth.
• Set Up Steamer: Preheat your steamer. Lightly grease a heatproof tray or line with parchment.
• Layer and Steam: Pour 1/4 cup of pandan layer into the tray and steam for 5 minutes. Then pour the same amount of mung bean mixture on top and steam for 5 minutes. Repeat alternating layers until all batter is used.
• Final Steam & Cool: Once all layers are done, steam the full cake for an additional 20 minutes to set. Cool completely before slicing.

Notes

• You can use food coloring if you don’t have fresh pandan juice.
• Ensure each layer is firm before pouring the next to avoid mixing.
• Store in an airtight container in the fridge for up to 3 days.

Keyword banh da lon, layered cake, steamed cake, tapioca coconut cake, Vietnamese dessert

Share Your Twist on Banh Da Lon Recipe!

Did you color it with natural butterfly pea or beetroot instead of pandan? Did you sneak in ube for a Filipino twist? Whether you made it vegan, used sweet taro, or added edible flowers, we’re obsessed with your creativity!

📷 Tag your colorful layered masterpiece on Instagram or Facebook using #OoohDelishTwist we’d love to feature your creation!

📬 Got a special family version or Vietnamese memory tied to Bánh Da Lợn? Send us your twist at contact@ooohdelish.com. We’re always excited to highlight community flavor magic!

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