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Traditional Banh Da Lon (Steamed Layer Cake)
Rate this recipeThis folk dessert is popular all over Vietnam. The sweetness of mung bean and its just-right soft, gently chewy texture make this simple cake stand out.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
6
Level
Medium
Ingredients
Hulled mung beans
200 g
Tapioca starch
300 g
Rice flour
100 g
Coconut milk
200 ml
Pandan juice
350 ml
Implementation Steps
01
- Wash the mung beans and soak them overnight, or for 3 hours, to soften.
- Mix the tapioca starch with the rice flour and divide into 2 equal portions.
- Mix the tapioca starch with the rice flour and divide into 2 equal portions.
02
- Put the mung beans in a pot with about as much water as beans and cook until done.
- Once the beans are cooked, put them in a blender with 1.5 bowls of water and 3 tablespoons of sugar and blend.
- Once the beans are cooked, put them in a blender with 1.5 bowls of water and 3 tablespoons of sugar and blend.
03
- Add one portion of the flour mixture and the coconut milk to the mung bean mixture and stir well.
- Add the pandan juice and 3 tablespoons of sugar to the other portion of flour and stir well.
- Add the pandan juice and 3 tablespoons of sugar to the other portion of flour and stir well.
04
- Put the steamer on the stove, brush the mold all over with oil to stop the cake sticking, and bring the water to the boil.
05
- When the water boils, pour in a layer of the mung bean batter, cover and steam until set, then add a layer of the pandan batter. Once that has set, add another layer of mung bean, and so on.
- When all the batter is used up, cover and steam for another 10 minutes so the cake cooks through.
Good luck!
- When all the batter is used up, cover and steam for another 10 minutes so the cake cooks through.
Good luck!
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Traditional Banh Da Lon (Steamed Layer Cake)