Vietnamese · Dessert
Layered Pandan Coconut Cake
A striped Vietnamese steamed cake (banh da lon) built from alternating layers of pandan-green and plain coconut batter, each one steamed to a soft, bouncy set before the next is poured on top. The rice flour and tapioca starch give it a distinctive chewy, jelly-like bite rather than a crumb, while coconut milk and cream keep every layer rich and fragrant.
$1
25 minsPrep
35 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
347Calories
3.1gProtein
15.1gFat
52gCarbs
19.9gSugar
1.4gFiber
203mgSodium
0mgChol
13.2gSat Fat
174mgPotassium
14mgCalcium
1.2mgIron
0mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Saison Ale
local
Vietnamese Iced Coffee with Sweetened Condensed Milk
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Steep torn pandan leaves in the 30g hot water, blend and strain to get a concentrated green pandan liquid, adding a touch of food colouring if the shade needs lifting.
2
In one bowl whisk the rice flour, tapioca starch, half the sugar, half the salt and the coconut milk into a smooth white batter.
3
In a second bowl whisk the remaining rice flour, tapioca starch, sugar and salt with the pandan liquid and coconut cream into a smooth green batter.
4
Lightly oil a small 10cm round cake tin that fits inside your steamer and bring the steamer water to a rolling boil.
5
Ladle a thin layer of the white batter into the tin and steam uncovered for 4 minutes until just set and no longer wet on top.
6
Ladle an equal thin layer of the green batter over the set white layer and steam for another 4 minutes until set.
7
Repeat alternating thin layers of white and green batter, steaming each for 3-4 minutes until just firm, until both batters are used up.
8
Steam the final layer for a full 6 minutes to ensure the top and the cake centre are completely cooked through.
9
Lift the tin out, run a knife around the edge and cool the cake in the tin for 15 minutes before unmoulding onto a plate.
10
Chill for 15 minutes to firm the layers for cleaner cutting, then scatter over the toasted desiccated coconut and slice into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Rice Flour, sifted
- 20g20g Tapioca Potato Starch, sifted
- 80g80g Coconut Milk
- 35g35g Sugar White
- 30g30g Water, infused with pandan leaf, strained and tinted green
- 15g15g Coconut Cream
- 1g1g Salt
- 1g1g Food Colouring, green, pandan-matching shade
- 8g8g Coconut Desiccated, toasted, for garnish, 1
