Bánh Da Lợn

Bánh da lợn is a Vietnamese layered cake that features a soft, chewy texture with typically green and yellow hues.

Lastest Updated January 6, 2024
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Fact: Bánh da lợn gets its name from its resemblance to pork belly.

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Basic Information

Bánh Da Lợn: Basic Information

Pronunciation

bahn da lawn

Alternative Name(s)

Bánh da heo, bánh chín tầng mây

Dish Type

Cakes and pastries, Desserts, Snacks.

Course

Dessert

Mealtime

Anytime
Origin and Region

Bánh Da Lợn: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Unspecified
Vietnam Map
A Deep Dive

Popular Bánh Da Lợn Variations

Ingredients and Preparation

Bánh Da Lợn: Ingredients and Preparation

Main Ingredients

Tapioca flour, rice flour, coconut milk, sugar, filling of mung bean

Main Cooking Method

Steaming

Preparation Process

Cook and mash fillings; mix and color batter; layer and steam until set; finish with final steam; let it cool and slice for serving.
A Deep Dive

Bánh Da Lợn: A Deep Dive

Cultural Significance

A traditional Vietnamese dessert with roots in Southern Vietnam.

Taste

Sweet

Texture

Soft, chewy, and gelatinous

Aroma

Mild, with hints of pandan or coconut

Color

Vibrant, with alternating layers of green or purple and yellow (depending on ingredients used)

Serving Style

Sliced into bite-sized pieces or blocks

Serving Temperature

At room temperature

Accompaniment

Often enjoyed on its own as a dessert or with tea

Occasions

Festivals

Seasons

Year-round

Special Diets

Vegan, vegetarian, gluten-free

Calories

273 calories, according to data of MyFitnessPal for 100-gram Banh Da Lon (Coconut Pandan Tapioca Steamed Vietnamese Dessert).

Popularity

Vietnam

Popular Similar Dishes

  1. Kue Lapis
  2. Khanom Chan
  3. Kutsinta

Popular Dining Area

Street vendors, bakeries, and households in Vietnam

Bánh da lợn is a Vietnamese dessert or snack hailing from the Southern part of Vietnam. It is a steamed layered cake generally crafted from rice flour, tapioca starch, sugar, coconut milk, pandan leaves, and mashed mung bean (for the filling). Besides mung bean paste, bánh da lợn’s filling can be made with durian or taro.

Banh Da Lon Infographic

Bánh da lợn, which literally means pig skin cake, reflects its pork belly-like appearance. Bánh da lợn has a soft, chewy, and gelatinous texture. Each layer is around 0.4 inches thick with 2 regular colors, which are yellow and green.

The steamed layer cake is also available in other colors with different variations. In the reading, you will find out what they are and how to make this cake at home.

Furthermore, you’ll have a comprehensive view of bánh da lợn through the pros and cons section, its regularly asked questions, and akin dishes to this Vietnamese pig skin cake. Read on to learn more!

Key Points

  • Bánh da lợn is a Vietnamese steamed layer cake from Southern Vietnam.
  • It is made with tapioca starch, rice flour, coconut milk, sugar, pandan leaves, and fillings like mung bean, durian, or taro.
  • Bánh da lợn has a soft, chewy, gelatinous texture with 0.4-inch thick layers.
  • The cake is gluten-free and vegetarian-friendly.

What Are Variations of Bánh Da Lợn?

Bánh da lợn also comes in other styles with modern or regional twists. In this part, you’ll explore three common versions of this steamed layer cake.

Banh Da Lon Sau Rieng

Contains a filling of durian, known for its strong flavor.

Banh Da Lon Khoai Mon

Made with taro (khoai môn in Vietnamese) filling.

Banh Da Lon La Cam

Features a vibrant purple color from lá cẩm leaves from magenta plant with a sweet and earthy taro filling.

That’s some delightful variations of bánh da lợn. Next, let me guide you through the traditional techniques to make this layered sweet treat. Keep reading!

How to Make Bánh Da Lợn?

Here are five main steps to turn simple ingredients into soft and delicious bánh da lợn.

Step 1: Prepare the filling

Cook and mash mung beans, durian, or taro with sugar to create the filling.

Step 2: Mix the batter

Combine tapioca starch, rice flour, coconut milk, and sugar. Divide and color half with pandan for green, or lá cẩm from magenta plant for purple.

Step 3: Steam Layers

Pour a layer of batter into a pan, steam until set, then add a layer of filling. Repeat layering and steaming.

Step 4: Final Steam

After the last layer, steam the whole cake for an additional 20-30 minutes.

Step 5: Cool and Serve

Let the cake cool down, then slice and serve at room temperature or chilled.

Now that you’ve explored the process of making bánh da lợn, it’s important to consider the broader picture of the advantages and disadvantages of consuming this traditional Vietnamese dessert.

Pros and Cons of Eating Bánh Da Lợn

This section presents a table detailing the nutritional benefits and considerations of eating bánh da lợn, so check it for more details.

Pros

  • Gluten-Free: Suitable for those with gluten intolerance.
  • Vegetarian-Friendly: Many versions are vegetarian and vegan.
  • Diverse Flavors: A variety of fillings provides unique and diverse tastes.

Cons

  • Sugar Content: It can be high in sugar, which isn’t ideal for everyone.
  • Caloric Density: Tapioca and rice flour are high in carbs and calories.

Now, let’s move to address other curiosities and their answers with the below part.

Bánh Da Lợn FAQs

The calorie content can vary based on the ingredients used, but it is generally moderate to high due to the sugar and coconut milk.

Bánh da lợn has its name because of its texture, which is reminiscent of pig skin.

It should be stored in an airtight container and can be kept in the refrigerator for a few days.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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