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.
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
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.
