Vietnamese · Dessert
Bánh Da Lợn (Steamed Folded Rice Cake)
A Vietnamese steamed layer cake built from alternating orange pumpkin-coconut and plain coconut tapioca batters, poured and steamed layer by layer until they fuse into a springy, jelly-like striped block. Chewy, lightly sweet and fragrant with coconut, it's traditionally sliced thin and eaten as a teatime treat.
$0
25 minsPrep
40 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
250Calories
1.8gProtein
9.8gFat
40.8gCarbs
18.6gSugar
1gFiber
200mgSodium
0mgChol
8.6gSat Fat
204mgPotassium
16mgCalcium
1.1mgIron
0mcgVitamin B12
3.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Vietnamese Lager Beer (Saigon Export)
local
Vietnamese Iced Tea (Trà Đá)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Steam the pumpkin chunks until soft, about 10 minutes, then mash or blend to a smooth puree and let cool.
2
In one bowl whisk the tapioca starch, rice flour, sugar and salt, then split the dry mix evenly between two bowls.
3
Into the first bowl whisk half the coconut milk and half the water until smooth, then stir in the pumpkin puree to make the orange batter.
4
Into the second bowl whisk the remaining coconut milk and water until smooth to make the plain white batter.
5
Lightly oil a small 10cm round cake tin that fits inside your steamer and bring the steamer water to a rolling boil.
6
Ladle a thin layer (about 2-3 tablespoons) of the orange batter into the tin and steam uncovered for 4-5 minutes until just set and no longer liquid.
7
Ladle a matching thin layer of the white batter over the set orange layer and steam for another 4-5 minutes until set.
8
Repeat alternating orange and white layers, steaming each for 4-5 minutes until all the batter is used, finishing with six to eight layers total.
9
Steam the final assembled cake for a further 5 minutes to firm it through, then remove and let cool completely in the tin, about 20 minutes.
10
Run a knife around the edge, turn the cake out, scatter over the toasted desiccated coconut, and slice into two pieces with an oiled knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Tapioca Potato Starch, sifted
- 18g18g Rice Flour, sifted
- 32g32g Sugar White
- 65g65g Coconut Milk
- 40g40g Water
- 55g55g Pumpkin, steamed and pureed
- 1g1g Salt
- 6g6g Coconut Desiccated, toasted, for garnish, 1
