Pemula
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 mnt3420 kkal
Bebas susu🌶️🌶️
Bánh Da Lợn
A steamed layer cake built one thin pour at a time — pandan green against mung bean yellow, chewy from tapioca starch, and peeled apart layer by layer rather than bitten through.
Sumber
Resep oleh Southern Vietnamese home kitchens · 🏺 Tradisional · Saigon and Mekong Delta home cooking — sweeter, coconut-led, served with herbs by the armful
Southern Vietnam · steamed layer cake — An ownerless regional dish, so no cook is credited. The cited article confirms bánh da lợn as a Vietnamese steamed layer cake, mostly popular in Southern Vietnam, made from tapioca starch, rice flour and mashed mung beans, taro or durian. The layer thickness, the straining step, the stir-before-each-pour rule and the timings are this book's own.
Watch it being made · 3 videos
⏱ 90 mnt🍽 10 porsi🔥 230 kkal🇻🇳 Vietnam
VegetarianVeganBebas glutenBebas susu
Langkah
Steam the mung beans 25 minutes, then blend them with 300 ml of the coconut milk until completely smooth.
Divide the tapioca starch, rice flour and sugar in two. Mix one half with the mung bean purée, the other with the remaining coconut milk and the pandan juice.
Strain both batters through a sieve and let them stand 15 minutes.
💡 Strain both. A single lump of unmixed starch shows up as a hard white bead in the finished slice, and by then it cannot be fixed.
Oil a 20 cm tin, set it in a steamer over boiling water, and let it heat for 5 minutes.
Pour in a thin layer of green batter — about 5 mm — cover and steam 5 minutes until the surface is set and no longer wet.
Pour a yellow layer straight onto it and steam 5 minutes. Keep alternating until both batters are used — usually eight layers.
💡 Stir each batter again before every pour. The starch settles to the bottom of the bowl within minutes, and the last layers come out pale and soft if you do not.
Steam the finished cake 10 minutes more, then cool it completely — at least 3 hours — before cutting with an oiled knife.
💡 Tips
- The name means 'pig skin cake', for the way it stretches and peels rather than crumbles. Nobody in Vietnam finds this strange.
- Cold from the fridge it goes hard and loses the chew. Room temperature, always — take it out an hour before.
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