Dessert · Southeast Asian · Snack ·

Sweet Vietnamese Pandan Layer Cake with Coconut Cream

Name: Sweet Vietnamese Pandan Layer Cake with Coconut Cream
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 4 servings
Cuisine: Dessert
Ingredients: Rice Flour, 200g; Tapioca Starch, 50g; Sugar, 180g; Coconut Milk, 400ml; Pandan Extract or Juice, 1/2 tsp; Salt, Pinch; Split Mung Beans (soaked overnight), 100g; Water, 200ml; Sugar, 100g; Coconut Milk, 200ml; Salt, Pinch; Coconut Cream, 200ml; Sugar, 3 tbsp; Rice Flour, 1 tbsp; Salt, Pinch

This vibrant Vietnamese cake, Bánh Da Lợn, features the delicate and aromatic flavors of pandan and coconut, elegantly layered for a sweet treat that's as beautiful as it is tasty.

4.6(992 reviews)

·By Ethan Brooks·January 27, 2026

Sweet Vietnamese Pandan Layer Cake with Coconut Cream — Dessert served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Pandan Batter

Mung Bean Paste

Coconut Cream Topping

Nutrition

Per serving

Calories: 409 kcal
Protein: 3.74 g
Carbs: 58.75 g
Fat: 18.62 g
Fiber: 1.64 g

Whole recipe

Total

Calories: 4092 kcal
Protein: 37.4 g
Carbs: 587.5 g
Fat: 186.2 g
Fiber: 16.4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Rice Flour 200g	728	12.8	160	1.6	3.2
Tapioca Starch 50g	172	0	43	0	0
Sugar 180g	720	0	180	0	0
Coconut Milk 400ml	760	8	16	80	4
Pandan Extract or Juice 1/2 tsp	1	0	0	0	0
Salt Pinch	0	0	0	0	0
Split Mung Beans (soaked overnight) 100g	105	8	19	0.5	7
Water 200ml	0	0	0	0	0
Sugar 100g	400	0	100	0	0
Coconut Milk 200ml	380	4	8	40	2
Salt Pinch	0	0	0	0	0
Coconut Cream 200ml	640	4	16	64	0
Sugar 3 tbsp	150	0	37.5	0	0
Rice Flour 1 tbsp	36	0.6	8	0.1	0.2
Salt Pinch	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Mung Bean Paste

1
Steam Mung Beans
Drain the soaked mung beans and steam until soft, about 20 minutes.
2
Blend Beans
Blend the steamed mung beans with water until smooth.
3
Cook Mung Bean Paste
Cook the mung bean paste with sugar, coconut milk, and salt over medium heat, stirring constantly until thickened. Set aside to cool.

Preparing the Pandan Batter

1
Mix Dry Ingredients
Combine rice flour, tapioca starch, and sugar in a mixing bowl.
2
Add Liquids
Gradually whisk in coconut milk and pandan extract until smooth and lump-free.
Tip: Ensure there are no lumps in your batter for even layering. Adjust the level of pandan extract to control the depth of green color.
3
Rest the Batter
Allow the batter to rest for 30 minutes.

How to Make Sweet Vietnamese Pandan Layer Cake with Coconut Cream

Total time: 3 h 20 min · Yields 4 servings

1
Steam Mung Bean Layer
Pour a layer of mung bean paste into a greased cake pan; steam for 10 minutes.
2
Steam Pandan Layers
Gently pour a layer of pandan batter over the mung bean paste; steam for 8 minutes. Repeat alternating layers until all batter is used.
3
Steam Coconut Cream Topping
Pour coconut cream mixture on top of the final layer; steam for an additional 10 minutes.