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Vegan Vietnamese Steamed Pandan Layer Cake (Bnh da ln)

Vegan Vietnamese Steamed Pandan Layer Cake (Bánh da lợn)

Sweets, Vietnamese

the blog:

A soft and chewy cake, this Vietanmese Steamed Layer Cake is made gluten-free with layers of pandan and mung bean flavors. It is a popular traditional Vietnamese sweet treat that is loved by many because of its chewiness and balanced flavors.

Vegan Vietnamese Steamed Pandan Layer Cake (Bánh da lợn)

The lights were still on downstairs.

I woke up in the middle of the night wondering why there were still lights shining through my bedroom door. The curiosity in me always wins and I would make my way to the hallway peering down the stairway seeing where the lights are coming from.

If it is from the kitchen only and the lights to the living room are off, I would guess that it is my mom staying up late to finish whatever she didn’t have time to make that day. More often than not, it is something that requires baking or steaming like these Bánh da lợn (Vietnamese Steamed Pandan Layer Cake), a popular Vietnamese sweet treat made with tapioca and rice flour, coconut milk, mung beans, and pandan.

Because of the different layers of the cake, it takes a little while to wait for each layer to be cooked. Every time my mom made them she would make a big batch. By the time I came downstairs to our kitchen, the entire kitchen counter and our dining table will be filled with Bánh da lợn of different sizes and made with doubled the layers seen here.

When my mom sees me watching her, she’ll tell me she’s almost done and that I should go back to bed. Even when I head back to bed, I know she stayed in the kitchen a while longer until she knows all the cakes have cooled and she can cover them.

By the time we woke up, my mom would have reheated them and cut out several slices for us to have with breakfast and throughout the day. It is not until I made them myself that I realized how much care and attention is required to make them and makes me appreciate all the time my mom made them for us even more.

Is there a recipe from your childhood that you have always wanted to try to make but haven’t yet?

Let’s start making this Vietnamese Steamed Layer Cake!

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Vegan Vietnamese Steamed Pandan Layer Cake (Bánh da lợn)

A soft and chewy cake, this Vietnamese Steamed Layer Cake is made gluten-free with layers of pandan and mung bean flavors. It is a popular traditional Vietnamese sweet treat that is loved by many because of its chewiness and balanced flavors.

 

  • Author: Helen Au
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12
  • Category: Sweets
  • Method: Baking
  • Cuisine: Vietnamese
  • Diet: Vegan

Ingredients

Pandan Layer

-4 oz fresh or frozen pandan leaves + ½ cup (118ml) water 

-1 ½ (600ml) full-fat coconut milk

-2 cups (240g) tapioca flour

-¼ cup (40g) glutinous rice flour 

-½ cup (100g) cane sugar

-2-3 drops (~⅛ tsp) pandan extract (optional)

 

Mung Bean Layer

-1 cup (200g) mung beans, cooked

-½ cup (100g) cane sugar

-¾ can (300ml) full-fat coconut milk

-½ tsp pure vanilla extract

-½ cup (60g) tapioca flour

-¼ cup (40g) glutinous rice flour

-2-3 tbsp (30-45ml) water, as needed

Optional: 2-3 drops yellow vegan natural food coloring

Instructions

  1. Add the pandan leaves and water to a blender and blend until smooth. Drain the pandan water in a strainer, squeezing out all the pandan water.

Keywords: pandan, steamed cake, Vietnamese cake, Vietnamese cuisine, vegan cake, gluten-free, mung beans

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Share a photo and tag me on Instagram @_withhelen. I can’t wait to see what you’ve made!

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