Sweet Vietnamese Pandan Layer Cake with Coconut Cream
A Deliciously Layered Dessert Delight
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.
- 2 h 30 min
- 10 slices
- Intermediate
Ingredients
Pandan Batter
Mung Bean Paste
Coconut Cream Topping
Preparation
Preparing the Mung Bean Paste
Steam Mung Beans
Drain the soaked mung beans and steam until soft, about 20 minutes.
Blend Beans
Blend the steamed mung beans with water until smooth.
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
Mix Dry Ingredients
Combine rice flour, tapioca starch, and sugar in a mixing bowl.
Add Liquids
Gradually whisk in coconut milk and pandan extract until smooth and lump-free.
Ensure there are no lumps in your batter for even layering. Adjust the level of pandan extract to control the depth of green color.
Rest the Batter
Allow the batter to rest for 30 minutes.
Cooking Process
Steam Mung Bean Layer
Pour a layer of mung bean paste into a greased cake pan; steam for 10 minutes.
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.
Steam Coconut Cream Topping
Pour coconut cream mixture on top of the final layer; steam for an additional 10 minutes.
Plating & Serving
Sweet Vietnamese Pandan Layer Cake with Coconut Cream
Sweet Vietnamese Pandan Layer Cake with Coconut Cream
Plating & Serving
Carefully remove the cake from the pan and slice into individual portions before serving. Enjoy the aromatic layers with a drizzle of additional coconut cream.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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