Bánh Da Lợn

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.