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Banh Da Lon Recipe

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
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Dessert
Cuisine: Vietnamese
Calories: 310
Ingredients Equipment Method Notes

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

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 8x8 or similar

Method
 

  1. Make Mung Bean Paste: Blend steamed mung beans with coconut milk, sugar, and salt until smooth. Mix in tapioca and rice flour. Set aside.
  2. Prepare Pandan Layer: In a bowl, whisk together pandan juice, sugar, tapioca starch, rice flour, and coconut milk until smooth.
  3. Set Up Steamer: Preheat your steamer. Lightly grease a heatproof tray or line with parchment.
  4. 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.
  5. 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.
Banh Da Lon Recipe