This sweet was motivated by my mother. It was about late May 2010 when I asked my mother if she enjoyed the cakes I made. She said the cakes were great but she enjoy sweets from our native homeland, Vietnam, more. And so I set out to search for a Vietnamese sweet called “Banh Da Lon” directly translated to mean “pig skin”. It is a chewy, coconut flavored sweet with alternating layers of mung bean and pandan leaves.
I failed miserably the first time I tried the recipe from Miss.Adventure@Home. Disappointed and determined to make it look nice and pretty like the ones I see in Asian shops, I set out to search what went wrong. I came upon the YouTube video of Uyen Thy, a Vietnamese chef, preparing it on her show “Bep Nha Ta Nau”. My recipe is adapted from both Miss.Adventure@Home and Uyen Thy’s video. The video is in Vietnamese and I have embedded it after the directions.
I used a 9-inch cake pan in my first try. The second try was with a 6-inch cake pan. The second time definitely looked much better than the first. To ensure even layers, make sure you pour the same amount of pandan and mung bean mixture into the pan each time. My mother said it tasted better than the ones in the store because it’s not as sweet. It was a success but since it is very cheap in the stores, I don’t know if it’s worth the effort.
Bánh Da Lợn
Adapted from Miss.Adventure@Home
Mung Bean mixture
- 1/4 package of mung beans – about 1/4 lb
- 3/4 cup water
- 1/3 coconut mixture (below)
- 2 tsps Pandan flavor
- 3-4 drops of green food color
- 2/3 coconut mixture (below)
- 200 grams tapioca flour
- 60 grams rice flour
- 1 cup water
- 1 can (13.5 fl oz) coconut milk (I used Chaokoh brand)
- 250 grams sugar
1. Soak mung beans for 2-3 hours.
2. Rinse the beans and drain.
3. Cook the mung beans in 3/4 cup of water.
4. Bring to a boil and turn down to medium.
5. Cook for another 5 minutes.
6. Mix and make sure the beans are have softened
7. Lower the heat and continue to cook for another 15 minutes until the water has evaporated.
8. Allow mung bean to cool.
9. In a bowl, mix the tapioca and the rice flours.
10. Add the water and mix.
11. Add the coconut milk and mix so the mixture is even.
12. Finally, add in the sugar and mix.
13. Sieve the batter.
14. Divide the batter into two bowls. One bowl containing 1/3 mixture and the second bowl containing 2/3 mixture.
15. Pour the bowl with 1/3 coconut mixture into a blender. Add the cooled mung bean to the blender. Blend for about 30 seconds until the mixture is smooth.
16. Sieve this blended mung bean mixture.
17. Sieve the other remaining 2/3 coconut mixture once more.
18. Add about about 2 tsps of Pandan flavor to the 2/3 coconut mixture and mix.
19. Add a few drops of green food coloring to give the mixture some color and mix.
20. You should now have two bowls of mixture. One bowl containing 1/3 mung bean mixture. One bowl containing 2/3 pandan (green) mixture. Set up a steamer and bring water to a boil.
21. Line a 6-inch cake pan with parchment paper and place in steamer for a few minutes.
22. Add about 2 ladles of the pandan mixture until the surface of the pan is covered.
23. Steam until the layer is no longer liquid so it can support the next layer (about 5 minutes). It does not have to be fully cooked since it will continue steaming as we add more layers.
24. Add about 2 ladles of the mung bean mixture, again, until the surface of the pan is covered.
25. Steam for about 5 minutes again until it is firm enough to support the next layer.
26. Continue until you use up both mixtures.
The Bánh Da Lợn portion starts after 6 minutes 15 seconds.