Bánh da lợn explained

Bánh da lợn
Country:	South Vietnam
Region:	Southeast Asia
Course:	Snack, dessert
Type:	Layer cake
Main Ingredient:	Rice flour, tapioca starch, mung beans, taro or durian, coconut milk or water, sugar
Similar Dish:	Kuih lapis, Kutsinta

Bánh da lợn, bánh da heo,^[1] or bánh chín tầng mây is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean, durian, or taro filling.

Typical versions of bánh da lợn may feature the following ingredients:

• Pandan leaf (for green color) with mung bean paste filling
• Pandan leaf (for green color) with durian filling
• Lá cẩm (leaf of the magenta plant, Peristrophe roxburghiana; imparts a purple color when boiled) with mashed taro filling

In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.

A cake called kuih lapis, which is made in Malaysia and Indonesia, is similar to bánh da lợn. In the Philippines, a similar dessert and variant of kutsinta is simply called Vietnamese kutsinta and the Khmer of Cambodia call it num chak chan (នំចាក់ចាន់).

See also

• Pandan cake
• Bánh đúc
• Kutsinta
• List of steamed foods

External links

• Photo of bánh da lợn (the green cake in the center)
• Photo of bánh da lợn
• Alice's Guide to Vietnamese Banh

Notes and References

1. The "d" in "da" is pronounced like a "z" in northern Vietnamese pronunciation and like a "y" in southern Vietnamese pronunciation.